Tofu Veggie Stirfry

INGREDIENTS:
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 zucchini, sliced
1 small onion, sliced
1 red pepper, cut into strips
A few Broccoli and Cauliflower florets
Tofu, cut into small cubes
1 cup cooked brown rice

DIRECTIONS
In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, onion, pepper, and florets; stir-fry for 4-5 minutes or until crisp-tender. Add tofu cubes, stir-fry until heated through. Serve over brown rice.

Roasted Red Pepper Soup

Recipe courtesy Giada De Laurentiis

Ingredients:
4 tablespoons olive oil
2 onions, chopped
3 garlic cloves, chopped
2 teaspoons chopped fresh thyme leaves
6 cups chicken broth
2 (12-ounce) jars roasted red bell peppers preserved in water, drained
1 russet potato, peeled and coarsely chopped
1/2 cup dry white wine
1 tablespoon sugar
Salt and freshly ground black pepper
16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
1/2 cup mascarpone cheese

Directions:

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.

Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.

Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

Baked Ravioli Canapes

No picture...oops!

Ingredients:
30 fresh or frozen cheese ravioli
1/4 cup nonfat or low-fat Italian salad dressing
1/2 cup dried bread crumbs
1 1/2 teaspoons salt-free Italian herb seasoning mix
1 cup bottled low-sodium marinara sauce for dipping, warmed.

Directions:
1. Cook the ravioli as the package label directs, omitting the salt and oil. Drain in a colander and rinse under gently running cold water until cold. Drain and place 1 inch apart on parchment paper-lined baking sheets.

2. Preheat the oven to 400 degrees. Mix the bread crumbs and seasoning mix together in a small bowl.

3. Lightly brush the top of each ravioli with dressing, sprinkle with the bread crumbs, turn, and repeat on the other side.

4. Bake the ravioli for 4 minutes, turn, and bake until crisp, 4 to 5 minutes longer. Serve with the sauce for dipping.