Hearty Baked Spinach and Tofu Sunday, Jun 18 2006

8 oz. tofu, drained
1 lg. onion, chopped (2/3 c.)
2 cloves garlic, minced
2 tbsp. cooking oil
1 (14 1/2 oz.) can Italian tomatoes, cut up with juice
1 tsp. dried oregano, crushed
2 c. cooked brown rice
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/3 c. shredded Swiss cheese
1 tbsp. toasted sesame seeds

Place tofu in blender; blend until smooth. Smooth consistency is important to the appearance of this dish.

Saute onion and garlic in oil until soft. Add tomatoes and oregano. Boil at least 2 minutes.

Stir in tofu, rice, spinach, 1/4 cup of cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place in individual ramekins or put it all into 1 1/2 quart casserole. Bake uncovered at 350 degrees for 30 minutes. Top with remaining cheese and sesame seeds.

 

Approx. 18 pts. in entire dish; makes 6 servings at 3 pts. each

From http://www.cooks.com/rec/view/0,1650,147181-245195,00.html

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Tofu Dinner Loaf Sunday, Jun 18 2006

LOAF:

1 lb. firm tofu, sliced, drained
1 c. cooked brown rice
3 tbsp. bread crumbs
1/4 c. chopped onion
1 tbsp. oil
1 tsp. dried parsley flakes
1/2 tsp. ground sage
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. garlic powder
Salt and pepper to taste

 

SAUCE:

8 oz. can tomato sauce
1/2 tsp. dried oregano
1/4 tsp. garlic powder

 

Preheat oven to 350 degrees. Lightly oil a 4×8 inch loaf pan. Place tofu in a large bowl and mash well with a fork. Add remaining loaf ingredients, mixing well. Place mixture in preheated pan. Press in firmly with the back of a spoon. Bake 45 minutes (may require longer).

While loaf is baking, combine sauce ingredients and heat in a small saucepan. Invert loaf onto a serving plate. Serve with sauce.

 

14 points total; approx. 6 servings at 2.5 points each

From http://www.cooks.com/rec/doc/0,1726,156174-251197,00.html

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Spinach Delight Sunday, Jun 18 2006

1 box frozen whole leaf spinach

1 can bean sprouts

1 can mushrooms (fresh if desired)

Salt

Pepper

Garlic powder

Onion powder

 

Cook spinach following package directions.  Drain thoroughly.  Drain can of bean sprouts, and combine with spinach.  Add undrained can of mushrooms.  Season well with salt, pepper, garlic powder, and onion powder; heat and serve.

(note: this recipe tends to get cold quickly)

 

0 points – unlimited vegetables

From Nidetch, Jean.  Weight Watchers Cookbook. 
New York: Hearthside Press, 1966.  176.

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Mushrooms Stuffed with Spinach Sunday, Jun 18 2006

10 oz. packaged spinach, cooked and drained

18 large mushrooms

Chicken stock

Lemon juice

¾ tsp. salt

¼ tsp. pepper

1 crushed clove garlic

Onion seasoning or flakes to taste

Dash dry mustard

¼ tsp. nutmeg

1.)    puree spinach in blender or food mill and set aside

2.)    Quickly wash mushrooms

3.)    Remove mushroom stems

4.)    Cover stems with chicken stock, cook 10 minutes, chop, and reserve them

5.)    Sprinkle mushroom caps with lemon juice

6.)    Combine cooked stems, pureed spinach, salt, pepper, garlic, generous amount of onion seasoning, dry mustard, and nutmeg

7.)    Fill mushroom caps with mixture

8.)    Bake 15 minutes in shallow pan at 375 F or freeze and use as desired

0 points – unlimited vegetables

From Nidetch, Jean.  Weight Watchers Cookbook. 
New York: Hearthside Press, 1966.  171.

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