Tofu Parmesan

Ingredients:

11.25 oz Mori-Nu extra-firm tofu (2/3 lean)

1/2 cup eggbeaters - simply for dipping and coating

1 oz 2% mozzarella (1/3 lean)

1 bag Parmesan Cheese puffs (1 MF meal)

1/4 TSP garlic powder (1/2 condiment)

1/4 TSP onion powder (1/2 condiment)

Serving: 1 serving of 1 lean, 1 condiment, and 1 MF meal

Directions:

Take the tofu and cut it into slices about 1 inch think. Dip them carefully into a bowl of Egg Beaters. Then dredge the slices in a plastic bag of crushed Parmesan Cheese Puffs, onion powder, and garlic powder. Place the breaded tofu slices on a cookie sheet that you've sprayed with non-stick spray. Bake at 350 for 15 minutes, then flip the tofu over and bake another 15 minutes. Top with a low carb/fat tomato sauce or a light alfredo sauce (I recommend Classico Light Alfredo) and an ounce of 2% low fat mozzarella cheese. Return to the oven just until the cheese melts.

Indian Saag Curry Tofu (with Chicken)

Ingredients:

10 oz Mori-Nu extra-firm tofu (2/3 lean)

2 oz cubed cooked chicken (1/3 lean)

1.5 cups fresh spinach (3 greens)

2 wedges Laughing Cow Light Blue Cheese (1 healthy fat)

1 TSP curry powder (2 condiments)

Directions:

When cooking the chicken, only cook it in water. In a sauté pan, use a small amount of water (probably about 1/4 cup) and cook the spinach. Add the tofu, chicken, and curry powder and mix together while on medium-high heat. Add 2 wedges of LC cheese and mix until creamy.

Serving: 1 serving of 1 lean, 3 green, 1 healthy fat, and 2 condiments

I really only used chicken because I didn't have enough tofu. If you want to use just tofu, you need 15 oz. If you want to use chicken, you need 6 oz. I really liked this. I made two different versions; one for me and one for my sister. In her meal I used LC light swiss cheese and in mine I used LC light blue cheese. In my opinion, the blue cheese was better. But it's your choice because you'll be eating it.

:D