4-6 servings Ingredients 1 14 oz block of firm tofu 1/4 cup soy sauce or tamari 1/4 cup rice wine vinegar 2 Tbsp vegetable oil
6 servings Ingredients Topping 4 medium sweet potatoes (2 1/2 pounds total) 1/4 cup nonfat milk 1 1/2 teaspoon canola oil 1/4 teaspoon salt 1/8
16 servings Ingredients 1 small head broccoli 5 ounces cheddar or Monterey Jack cheese 1 (16-ounce) package whole wheat macaroni 1½ cups nonfat milk 1½
6 servings Ingredients 1 large winter squash (such as butternut or acorn) 2 teaspoons maple syrup ¼ teaspoon red pepper flakes Pinch ground cayenne pepper
10 servings Ingredients 1 medium bell pepper 1 small red onion 2 (15½ ounce) cans black eyed peas 1 (15¼ ounce) can corn kernels, no
Prep Time: 45 Minutes I Makes: 6 servings Ingredients 1 teaspoon salt 2 pounds red or white potatoes 1/2 cup plain fat free Greek yogurt
6-8 Servings Ingredients 2 medium-large beets (cooked and finely chopped) 2 medium-large potatoes (cooked and finely chopped) 3 medium-large carrots (cooked and finely chopped) 3/4–1
Prep Time: 25 Minutes | Makes: 5 servings Ingredients 1 cup finely crushed cheese flavored snack crackers 1/4 cup grated Parmesan cheese 1/4 teaspoon garlic
10 cups 20 minutes Ingredients ½ of a cabbage head, chopped into 1 inch pieces 5 cups of assorted vegetables (cauliflower, broccoli, carrots, celery, bell
6 servings Ingredients 2 pounds butternut squash ¼ cup walnuts 2 Tablespoons canola oil 1 teaspoon dried sage ¼ teaspoon salt ¼ teaspoon ground black
16 servings Ingredients 1 (16 ounce) package whole grain penne pasta 1 medium onion ½ pound carrots, or combination of carrots and winter squash 2
8 servings Ingredients ¾ cup barley, whole grain couscous, or quinoa 1 medium bulb fennel 1 bunch hearty greens, such as kale, chard, collard greens
