Blackened Jerk Tofu

Blackened Jerk Tofu is a creative new way to prepare tofu. In this spicy dish, tofu is marinated in an amazing mixture that's bursting with flavors of the Caribbean, and then broiled until crispy perfection. The ingredient list may look daunting, however, 98% of the ingredients are for the marinade which couldn't be easier to prepare- just purée all the ingredients together. Furthermore, the marinade can easily be prepared a day ahead of time and refrigerated until ready to use. This marinade is also great to use on pork or chicken. In fact, this recipe was actually based on a recipe for Jerk Chicken from Clean Eating Magazine.

Blackened Jerk Tofu
Gluten Free
Serves 4

Ingredients--
1 (12.3 oz) package extra-firm light tofu (like the kind by Mori-Nu), cut into 4 slabs,
1/4 cup nonfat plain Greek yogurt

Marinade:
1 small shallot, cut into chunks
3 jalapeno peppers, cut into chunks (remove seeds from jalapenos for a milder dish)
3 tbsp. scallions, cut into 1 inch spears
3 garlic cloves, chopped
3 tbsp fresh lime juice
1 tbsp. canola or grape seed oil
1.5 tbsp soy sauce
1.5 tbsp Truvia sweetener
1/2 tsp. dried thyme
1.5 tsp. ground allspice
1/2 tsp salt
3/4 tsp fresh ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

1. Place all marinade ingredients in a food processor or blender. Blend into a puree, stopping to scrape down the sides as necessary. Transfer 3 tbsp of the mixture to a small container, cover, and place in refrigerator (this will become part of the dipping sauce when serving).

2. Pour remaining marinade mixture in a tupperware container, large enough to hold the tofu pieces in a single layer.

3. Cut tofu width wise into 4 even slabs then cut each piece diagonally, so you are left with 8 triangular pieces. Pierce each piece a few times with a fork. Gently place tofu pieces in marinade and use a spoon to cover all sides of tofu in marinade. Cover container and place in fridge for 15-20 minutes. Flip tofu and continue marinating for 15-20 minutes.

4. Preheat broiler. Line a baking sheet with aluminum foil and spray with nonstick spray.

5. Remove tofu from fridge and place on baking sheet. Discard any leftover marinade.

6. Broil tofu, 12-15 minutes or until slightly crisp and blackened. Flip tofu halfway through cooking.

7. Meanwhile, remove the 3 tbsp of reserved marinade from fridge to finish the dipping sauce. Pour mixture into a small bowl and stir in yogurt. Set aside.

8. Plate blackened tofu and serve with dipping sauce on the side.

Nutrition Information--approximately 105 calories per serving

Eggplant Rollatini

Eggplant Rollatini from Hungry Girl is the absolute perfect dish for when you're craving Italian food. This version of Eggplant Rollatini is quite healthy but no one will even notice since it tastes so decadent. A delicious mixture of ricotta cheese and spinach, is rolled up in thin eggplant slices and covered in marinara sauce and cheese. The eggplant rolls are then baked to melted, bubbling perfection.

Eggplant Rollatini
Gluten Free
Serves Four


Ingredients:
1 large eggplant, ends removed, cut lengthwise into 8 slices
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups low fat ricotta cheese
1/2 cup chopped fresh basil
1/4 cup liquid egg substitute
2 garlic cloves, minced
2 cups low-fat marinara sauce (check for gluten)
1 cup part-skim mozzarella cheese, shredded
Salt
Black pepper

1. Preheat oven to 350 degrees. Spray two foil lined baking sheets and a 9" X 13" baking pan with nonstick spray.

2. Lay eggplant slices on the baking sheets. Spray with nonstick spray and season with salt. Bake for 10 minutes then flip slices. Bake until soft, about 10 more minutes. Leave oven on.

3. Meanwhile, in a large bowl, thoroughly mix spinach, ricotta cheese, basil, egg substitute, garlic, 1/4 tsp pepper, and 1/8 tsp salt.

4. Lay eggplant slices in front of you with the short sides on the top and bottom. Distribute spinach-ricotta mixture among the bottoms of the eggplant slices.

5. Roll up each slice around the mixture, and place them in a single layer in the baking dish, seam sides down.

6. Cover rolls with marinara sauce. Cover pan with aluminum foil and bake for 20 minutes.

7. Remove foil and sprinkle rolls with mozzarella cheese. Bake, uncovered, until cheese has melted, 10 - 15 minutes. Serve it up!

Nutrition Information--approximately 305 calories per serving (1/4 of the recipe)

Salmon Burgers with Honey Mustard Sauce

If your family is split between wanting beef burgers and turkey burgers then salmon burgers are the perfect compromise that everyone can enjoy. Today's recipe is the perfect blend of fresh salmon, vegetables, herbs, and spices that yields a  light and flavorful burger.The fantastic thing about these salmon burgers adapted from Cooking Light, is that there is no need for any binders or fillers- the patties are just salmon and veggies.

Salmon Burgers with Honey Mustard Sauce
Gluten Free
Makes 8 Burgers

Ingredients--
1.5 lb salmon filet, skinned and cut into 1 inch pieces
3 tbsp dijon mustard
3 tsp lemon zest
3 tbsp fresh tarragon, roughly chopped
1.5 tbsp shallot, roughly chopped
1 small green bell pepper, roughly chopped
3/4 tsp salt
1/4 tsp pepper
1.5 tbsp honey
8 large butter lettuce leaves


1. Place 1/3 lb of salmon, 1.5 tbsp of the mustard, and lemon zest in food processor. Pulse until smooth. Spoon purée into a large bowl and set aside.

2. Place remaining salmon, tarragon, shallot,bell pepper, salt and pepper in food process, pulse 5-6 times or until salmon is coarsely chopped and ingredients are incorporated together.

4. Add chopped salmon mixture to puree and stir gently until ingredients are evenly combined. Form salmon mixture into 8 even patties and place on a large plate. Cover burgers and refrigerate at least 30 minutes (but no more than 6 hours).

5. Preheat grill pan to medium heat and spray with nonstick spray.

6.To make the sauce, stir together honey and remaining 1.5 tbsp of mustard in a small bowl. Set aside.

7. Place salmon burgers on grill and cook 3-4 minutes per side, or until desired doneness is reached.

8. Place each burger in the center of a  lettuce leaf and top with honey mustard sauce. Wrap up your burger and enjoy!


Nutrition Information--approximately 175 calories per burger

Crustless Crab Quiche

Crustless Crab Quiche is the perfect recipe for those times when you need a meal that's sophisticated but doesn't require much effort. This beautiful crab and egg dish from Hungry Girl will impress anyone you serve it to yet involves nothing more than stirring together all of the ingredients in one bowl. The tasty quiche is also very versatile and can be served any time of the day.

Crustless Crab Quiche
Gluten Free
Makes 4 (large) servings


Ingredients:
2 cups Egg Beaters, Original
1/2 cup unsweetened original almond milk
12 oz. lump crabmeat, drained
1/2 cup reduced fat cheddar cheese, shredded
1/2 cup diced tomatoes
3 tbsp green onions, chopped
1/2 cup bell peppers (any color), diced
1 and a 1/2 cups baby spinach
2 tsp Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
1/2 tsp paprika
1 tbsp.parmesan cheese, grated
Optional-- hot sauce for topping


1. Preheat oven to 375 degrees. Spray a 9x13 casserole dish with nonstick spray. Set aside.

2. Add all ingredients, except for the grated parmesan, to a large mixing bowl. Stir to combine.

3. Pour mixture into prepared casserole dish. Use a fork to ensure that all of the veggies and crab are submerged in the egg mixture.

4. Place dish in the oven and cook for 30 minutes. Remove quiche from oven and evenly distribute grated Parmesan over the top; return to oven.

5. Allow quiche to cook for approximately 20 minutes longer, until quiche top has puffed and is firm & golden brown. Remove from oven and allow to cool before cutting. Drizzle each piece with hot sauce, if desired.

Nutrition Information--165 calories per serving

Jammed with Cheese French Toast

Here's another simple yet amazing breakfast dish from Hungry Girl. In this tasty twist on the traditional dish, a sandwich, stuffed with Laughing Cow cheese and jam, is transformed into golden French toast. The result is a meal that is perfectly sweet with a touch of savoriness and a ton of scumptiousness.


Jammed with Cheese French Toast
Gluten Free
Serves One


Ingredients--
2 tbsp. fat-free liquid egg substitute
2 tbsp. unsweetened plain or vanilla almond milk
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 slices gluten free light sandwich bread
1 wedge The Laughing Cow Light Original Swiss cheese
2 tablespoons sugar-free strawberry preserves
2 tbsp sugar-free pancake syrup


1. Whisk together egg substitute, milk, cinnamon, and vanilla extract in a small bowl (but large enough for a slice of bread to fit in). Set aside.

2. Lay bread slices on a clean dry surface and spread half of the cheese wedge on each slice. Spread preserves over 1 slice of bread, and place the other slice on top with the cheese-side down. Press gently to seal.

3. Bring a skillet sprayed with nonstick spray to medium-high heat and spray with nonstick spray.

4. Meanwhile, evenly coat both sides of your sandwich with egg mixture. Coat the sides of the sandwich as well.

5. Place sandwich in the skillet and cook for 2 to 4 minutes on each side, until golden brown. Serve with syrup for dipping and enjoy!

Nutrition Information--approximately 205 calories per serving

BBQ Bella Burger

While there may be countless mushroom burger recipes out there, BBQ Bella Burger is my version of the classic vegetarian dish. The meaty and juicy portobello mushroom gets the star treatment in this recipe as it gets coated in a spicy dry rub, smothered in a delectable sauce and finally blanketed in melty cheese. Who needs meat when you have mushrooms?


BBQ Bella Burger
Gluten Free
Serves 1

Ingredients--
1 large portabella mushroom cap, stem and gills removed
1/2 tsp. extra virgin olive oil
1.5 tsp BBQ Dry Rub * (Use your favorite spice blend or try one of the recipes below)
2 tbsp. HG BBQ Sauce**
1 slice fat free cheddar cheese
2 slices gluten free sandwich bread
zero-calorie butter spray
1/8 tsp. garlic powder
1/4 tsp. herbes de provence

1. Place mushroom in a medium bowl and drizzle with olive oil. Rub mushroom on all sides with dry rub. Set aside.

2. Spray a medium skillet with nonstick spray and bring to medium heat.

3. Add mushroom to pan, rounded side up, and brush top with 1 tbsp. of BBQ sauce. Cover pan, and cook, 4-5 minutes.

4. Remove lid and flip mushroom. Brush with remaining BBQ sauce and top with cheese slice. Re-cover and cook until mushroom is softened, 4-5 minutes more.

5. While mushroom is finishing cooking, toast bread then immediately spritz one side of each piece with butter spray. Sprinkle the buttered side of each piece with garlic powder and herbes de provence. Place bread on serving plate, seasoned side up.

6. Place mushroom on one slice of bread then top with remaining bread slice. Cut sandwich in half diagonally, and enjoy.

Nutrition Information--Approximately 209 calories per sandwich

*Spicy Seasoning Blend--http://spicysweetpotato.blogspot.com/2012/05/spicy-seasoning-blend.html
*Sweet & Spicy Rub-http://spicysweetpotato.blogspot.com/2012/07/sweet-and-spicy-rub.html

**Hungry Girl BBQ Sauce--http://spicysweetpotato.blogspot.com/2012/09/hg-bbq-sauce.html

HG BBQ Sauce

I use this amazing Hungry Girl sauce in so many different recipes that I realized it deserves it's own post.  Try this super easy and scrumptious sauce on everything from shrimp to vegetables.

HG Barbecue Sauce
Gluten-Free
Makes about 6 tbsp.

Ingredients--
1/4 cup crushed tomatoes
2 tbsp. ketchup
2 tsp. brown sugar (not packed)
2 tsp. cider vinegar
1/2 tsp. garlic powder

Combine all ingredients in a small bowl and mix well. Store in a covered container in the refrigerator.

Nutrition Information-- about 13 calories per tbsp.