Recipe Save: Sesame Zoodles & Crispy Tofu

Origin:  Internet, modified
Total Preparation Time: 20 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 4

Ingredients

  • 4-6 zucchini
  • 1/2 cup peanut butter
  • 1 Tbsp sesame oil
  • 1/3 cup light low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp chili paste (like sambal oelek)
  • 2 Tbsp Sucrolose Granulated Sweetener
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 12 ounces extra firm tofu
  • sesame seeds
  • scallions

Preparation

  1. Spiralize your zucchini and set aside.
  2. Shake, whisk or blend peanut butter, sesame oil, soy sauce, vinegar, chili paste, sweetener, garlic and ginger in a jar, bowl or food processor and mix/blend.
  3. Press excess moisture out of the tofu.
  4. Cut tofu into bite sized pieces.
  5. Heat a tiny bit of oil in a nonstick pan.
  6. Add the tofu and stir fry until golden brown.
  7. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate/absorb into the tofu and becomes browned in the pan.
  8. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
  9. Set tofu aside.
  10. Toss zucchini with remaining sauce and heat until zucchini is the desired consistent.  (I like it a little soft but still a little crisp).
  11. Top with tofu, sesame seeds, and scallions.
  12. Serve immediately.
Advertisements

Recipe Save: WW Simple Cucumber Salad

Origin:  Internet, modified
Total Preparation Time: 10 minutes
Actual Cooking Time: N/A
Number of Servings: 4

Ingredients

  • 6 Tbsp rice vinegar
  • 1-2 Tbsp Sucrolose Granulated
  • 2 medium to large cucumbers, peeled and thinly sliced
  • Salt to tast

Preparation

  1. In a large bowl, stir together the vinegar, sweetener and salt until the sweetener and salt have dissolved.
  2. Add the cucumber slices to the bowl and mix well to combine.
  3. Serve or store for later.

Notes

Any vinegar will work.  Salad tastes better the longer the cucumbers soak.  WW=0 points

Recipe Save: Caprese Salad

Origin:  Modified from Internet Recipe
Total Preparation Time: 20 minutes
Number of Servings: 5

Ingredients

  • 2 packages of cherry or grape tomatoes (cut in half)
  • 2 packages of fresh mozzarella pearls (8 oz. each)
  • 1 T dried basil
  • 3/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 Tbsp olive oil
  • 2 1/2 tsp apple cider vinegar

Preparation

  1. In a large bowl, whisk together oil, vinegar, salt, pepper, garlic powder and basil.
  2. Add tomatoes and mozzarella pearls and toss.
  3. Season with additional salt & pepper to taste.  Serve.

Recipe Save: Deviled Eggs

Origin:  Internet and Aunt Jean
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 4-6

Ingredients

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1/4 to a 1/2 cup Light Mayonnaise or Salad Dressing
  • 1/2 teaspoon dry ground mustard
  • 1 teaspoon pickle juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Paprika for garnish

Preparation

  1. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mustard powder, pickle juice, salt, pepper and 1/4 cup mayonnaise and mix thoroughly.
  2. Add more mayo if the mixture seems dry but be carefull not to make to thin, you want it to be stiff enough to remain in the egg white shells.
  3. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
  4. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Recipe – Amish Friendship Bread

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Special Features: Kids Love It

Ingredients

  • 1 ½ cup Milk
  • 2 cup Sugar
  • 3 cup Flour
  • 1 cup Oil
  • ½ tsp Baking soda
  • 1 tsp Vanilla
  • 2 tsp Cinnamon
  • 1 tsp Baking powder
  • 3 Large eggs
  • 1 Large box of instant pudding ( or 2 small boxes)
  • ½ tsp Salt
  • 3 tbsp Sugar
  • 1 tsp Cinnamon

Preparation
FEEDING THE STARTER
Do not refrigerate the starter.
Day 1: Do nothing on day 1.
Day 2-5: Squeeze the bag several times throuhout the day. If the bag fills with air, burp it out.
Day 6: Add 1 cup flour, 1 cup milk and 1 cup sugar and Squeeze bag to mix.
Day 7-9: Squeeze the bag several times throuhout the day.
Day 10: Combine the batter with the 1 cup milk, 1 cup sugar, and 1 cup flour in a large non-metal bowl. Mix with a non-metal spoon. Pour 1 cup of this batter into each of the 4 1-gallon resealable bags. Give these away to friends or relatives with these instructions.
BAKING THE BREAD

  1. To the remaining batter in the bowl, add oil, 1 cup sugar, baking soda, vanilla, baking powder, 2 cups flour, ½ cup milk, eggs, pudding and salt.
  2. In a separate bowl, mix 3 tbsp sugar with 1 tsp cinnamon and sprinkle into 2 well greased bread pans before pouring batter into the pans.
  3. Bake at 325 degrees for 55-60 minutes.

Cook’s Notes
You may make many variations of this bread. Add chocolate chips. Use flavored pudding mix. Add canned pumpkin in place of oil or apple sauce in place of oil. Add ripe bananas. Have fun and make it different every time!

Recipe – Honeymoon Hash (Marshmallow Fluff)

My great grandma found this recipe in the newspaper and made it for all our holiday occasions. It is a delicious marshmallow fluff.

Origin:  Great Grandma Trager
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes), Simple (6 ingredients or less), Make Ahead

Ingredients

  • ½ cup Miracle Whip (Salad Dressing)
  • 1 8 oz. Can Crushed Pineapple
  • 1 jar Pimento Cheese
  • 1 pkg Mini Marshmallows
  • 1 8 oz. Cool Whip

Preparation

  1. Mix salad dressing, pineapple and pimento cheese.
  2. Add marshmallows and mix.
  3. Fold in whipped topping and chill.