Shrimp and Broccoli Pasta Marinara!

8 oz. pasta

8 oz. broccoli florets

6 oz. shrimp

jar of marinara sauce

1 t. crushed red pepper

Boil pasta in a large pot of water until almost al dente.  Add broccoli and shrimp and boil for a few more minutes.  Drain water and toss with marinara and red pepper.

Roasted Brussel Sprouts!

brussel sprouts

olive oil 

red wine vinegar

salt

pepper

Cut the stem off each brussel sprout and peel off the outer leaves.  Cut in half and toss with seasonings on a sheet pan.  Bake for 15 minutes at 400 degrees.  Flip each brussel sprout and bake for 10 more minutes on the other side or until sprouts are tender and browned.

Tofu Spinach Quinoa with Cashew Cream!

1 c. cashews 

1 c. quinoa

2 t. olive oil

12 oz. firm tofu, pressed and diced

1 t. sriracha

2 T. curry powder

8 c. fresh spinach

1 t. black pepper

Pour 1 c. hot water over cashews and let soak for several minutes or overnight.  Puree cashews with some of the water in a food processor until smooth.  Simmer quinoa with 2 c. water and 1 T. curry powder for 15 minutes or until water is absorbed.  Meanwhile, saute tofu in a hot oiled pan.  Season with sriracha and 1 T. curry powder and cook until browned.  In another large skillet, saute spinach until wilted.  Top cooked quinoa with spinach and tofu.  Spoon cashew cream sauce over the top.

Banana Bread in a Mug!

3 T. flour

1 T. sugar

1 T. brown sugar

1/8 t. salt

1/8 t. baking powder

1/8 t. baking soda

1 egg

1/4 t. vanilla

1 T. canola oil

1 T. milk

1 ripe banana, mashed

1 T. chopped walnuts

cooking spray

Whisk dry ingredients in a small bowl, add egg and stir until just combined. Mix in vanilla, oil, milk, and banana.  Spray a large mug with cooking spray and pour batter into mug.  Top with walnuts.  Microwave for 3 minutes or until set.

Zucchini and Tomato Pasta!

8 oz. pasta

1/2 c. plain Greek yogurt

1/4 c. grated Parmesan cheese

2 t. grated lemon zest

1 t. black pepper

1 T. olive oil

2 zucchini, halved and sliced

1 pt. cherry tomatoes, halved

Boil pasta until al dente and drain water.  Meanwhile, stir together yogurt, Parmesan, lemon zest, and pepper in a large bowl.  Heat olive oil in a large skillet, add zucchini and cook until soft.  Add tomatoes and cook for an additional minute.  Remove from heat and let cool a bit before combining with pasta and yogurt sauce.

Potato Pepper Frittata!

1 T. olive oil

2 c. red potatoes, diced

1 red bell pepper, seeded and diced

1 onion, diced

1 t. black pepper

6 eggs + 3 egg whites

Saute potatoes, pepper, and onion in olive oil until potatoes are soft.  Season with black pepper. Beat eggs in a separate bowl and pour over vegetables in the skillet.  Cover and cook over medium heat or until eggs start to set at the bottom and edges of the pan.  Remove from the heat and finish cooking in a 400 degree oven for 10 minutes or until eggs are set.

Baked Tofu!

12 oz. firm tofu

1/2 c. flour

1 egg, beathen

1/2 c. panko bread crumbs

1 t. black pepper

1 t. Italian seasoning

olive oil spray

1 c. marinara sauce

Cut tofu lengthwise and crosswise to make 4 pieces.  Press pieces between paper towels to drain water.  Coat each piece in flour, then egg, then panko.  Place each piece on a sheet pan coated with olive oil spray.  Sprinkle each piece with seasonings and spray more olive oil over the tops.  Bake at 400 degrees for 45 minutes or until golden.  Serve with marinara sauce.