Monthly Archives

December 2017

Asian Main Dishes Recipes

Sweet Ginger Tofu Stir Fry

Sweet Ginger Tofu Stir Fry

Serves 4-6

Ingredients

Stir-Fry:

  • 2 packages Better Than Noodles
  • 14 oz package firm or extra firm tofu
  • 3 cups chopped broccoli
  • 2 cups julienne carrots
  • 6 green onions, chopped into 1/2 inch pieces
  • 1 tsp canola oil
  • 2 tbsp low-sodium soy sauce

Sauce:

  • 1/4 cup Sukrin Fiber Syrup
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp cornstarch
  • 3 garlic cloves
  • 2 tbsp fresh ginger

Directions

  1. Add all sauce ingredients to a food processor and set aside.
  2. Drain and press liquid out of tofu. Cut into 1-2 inch pieces.
  3. Marinate tofu in soy sauce for at least 30 minutes in the refrigerator.
  4. Rinse, drain, and dry fry Better Than Noodles in large skillet. Set aside.
  5. In large skillet or wok, add canola oil over medium-high heat. Add broccoli, carrots, and green onions and stir fry for 5-10 minutes, until vegetables start to soften.
  6. Reduce heat to medium-low and add half of sauce. Mix sauce into vegetables.
  7. Add tofu and stir fry for 2 minutes.
  8. Add noodles and remaining sauce to skillet. Mix sauce and noodles into vegetables. Stir fry for additional 2 minutes.
  9. Serve immediately and top with additional green onions if desired.
Desserts Recipes

Fiber Truffles

Inspired by F-Factor Truffles

Double Chocolate Peanut Butter Fiber Truffles

Yields 20

Ingredients

Directions

  1. Mix GG crackers and Chocolate PB2 together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Melt dark chocolate in a double-boiler over the stove-top. Let cool for 2-3 minutes.
  5. Dip each truffle in the melted chocolate, coating all sides, and shaking off excess chocolate.
  6. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  7. Keep in refrigerator until consuming.

Maple Caramel Pecan Fiber Truffles

Yields 20

Ingredients:

Directions

  1. Mix GG crackers and Maple Caramel Powdered Peanut Butter together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper-lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Place chopped pecans in a shallow bowl and roll each truffle in the chopped pecans, lightly pressing them onto the truffles.
  5. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  6. Keep in refrigerator until consuming.

Cocoa Dusted Peanut Butter Fiber Truffles

Yields 20

Ingredients:

Directions

  1. Mix GG crackers and PB2 together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper-lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Place cocoa in a shallow bowl and roll each truffle in the cocoa powder, coating all sides.
  5. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  6. Keep in refrigerator until consuming.
Appetizers Recipes Side Dishes

GG Crusted Spinach and Artichoke Dip

GG Crusted Spinach and Artichoke Dip

Serves 6-8

Ingredients

  • 1/2 cup non-fat greek yogurt
  • 1 1/2 cups part-skim shredded mozzarella cheese (divided)
  • 1/4 cup grated parmesan cheese (divided)
  • 14 oz can artichoke hearts, drained and chopped
  • 16 oz package frozen, chopped spinach, thawed, drained, and squeezed dry
  • 2 containers (7.5 ounces each) Melanie’s Medleys Plain Cream Cheese
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup pulverized GG crackers (for topping)

Directions

  1. Preheat oven to 350 degrees.
  2. Coat a 1.3 L oven-safe baking dish with non-stick spray.
  3. Combine greek yogurt, artichoke hearts, spinach, cream cheese, garlic, and black pepper into a large bowl. Mix well until blended. Add 1 cup of mozzarella cheese and 2 tablespoons of parmesan to mixture. Stir well.
  4. Scoop mixture into the baking dish. Top evenly with remaining mozzarella and parmesan cheese. Evenly sprinkle top mixture with the GG crumbs.
  5. Bake in oven for 30 minutes.
  6. Let cool for 5 minutes and serve with GG crackers, crudite vegetables, or tortilla chips.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe.

Italian Main Dishes Recipes

Grilled Zucchini Lasagna with Vodka Sauce

Grilled Zucchini Lasagna with Vodka Sauce

Serves 4-6

Ingredients

  • 5 zucchinis cut into 1/2 inch slices
  • 1 cup part-skim shredded mozzarella cheese (for cheese mix) and 1/2 cup for topping
  • 1/4 cup grated parmesan cheese
  • 15 oz container part-skim ricotta cheese
  • 1 tbsp dried oregano (or any Italian seasoning)
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 1 jar of vodka sauce (or marinara)
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Grill both sides of the zucchini slices until you have light grill marks.
  3. In a medium bowl, mix 1 cup mozzarella cheese, ricotta cheese, parmesan cheese, egg, garlic, oregano, and salt and pepper (to taste). Mix well.
  4. Coat bottom of 13×9 inch lasagna pan with sauce and layer with zucchini slices.
  5. Spread half of cheese mixture over the zucchini. Layer zucchini slices in opposite direction. Spread remaining cheese mixture over zucchini. Layer remaining zucchini slices in opposite direction and top with remaining mozzarella cheese and sauce.
  6. Bake uncovered with 40 minutes. Broil on high for 3 minutes until cheese is bubbling.

 

Asian Main Dishes Recipes Side Dishes

Healthy Steak Fried Rice

Healthy Steak Fried Rice

Serves 3-4

Ingredients

Directions

  1. Marinade skirt steak and Soy Vay Marinade and Sauce, Hoisin Garlic in large ziplock bag for at least 2 hours or overnight.
  2. Cook skirt steak in large skillet or on grill. Heat until throughly cooked. Cut steak into 1-inch pieces. Set aside.
  3. Meanwhile, rinse Better Than Rice in water and drain. Place rice into large skillet over high-heat and dry fry until moisture is gone.
  4. Reduce heat to medium-high, create space in center of skillet, and add eggs. Cook the eggs and mix in with the rice.
  5. Add garlic, soy sauce, sesame oil, and green onions. Cook for additional minute until throughly heated.
  6. Place rice into small bowls. Top with skirt steak. Garnish with additional green onions if desired.