Recipe For Baked Salmon With Tomatoes, Spinach and Mushrooms

Yum! Super fast and easy to prepare and healthy to eat!

Ingredients:

1. 4 (4 ounce) salmon fillets
2. 2 cups chopped fresh spinach
3. 1 cup sliced mushrooms
4. 1 medium tomato, chopped
5. 1/3 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing

Directions:

1. Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
2. Mix remaining ingredients until well blended; spoon over salmon.
3. Bake at 375 degrees F for 20 to 25 minutes or until salmon flakes easily when tested with fork.

Makes 4 servings.

This recipe comes from kraft foods

Veggie Stuffed Pasta Shells

Pasta shells filled with delicious healthy veggies and 

Here's what you'll need:

Ingredients:

* 12 oz box large pasta shells
* 10 oz package of frozen spinach
* 1 Tablespoon olive oil
* 1 medium onion, diced
* 4 cloves garlic, crushed
* 8 oz mushrooms, sliced
* 12.3 oz box extra firm Silken Tofu, drained
* 2-3 Tablespoons lemon juice
* 3.8 oz can sliced black olives, drained
* 1/2 cup basil, chopped
* 1/2 teaspoon salt
* 1/8 teaspoon coarse ground black pepper
* 2 1/2 cups prepared spaghetti sauce
4 Tablespoons pine nuts

Directions:

Cook pasta shells Al-Dente, according to the package directions (usually 12 minutes.) 

Meanwhile, put frozen spinach in a microwave-safe dish with a lid. Cover and microwave on high for about 5 minutes. Remove the lid and set aside to cool.

Heat olive oil in a non-stick skillet with a lid and saute onion for 2 minutes, until it gets brown around the edges. Reduce heat to low. 

Stir in garlic and mushrooms and simmer the veggies with the lid on for about for 10 minutes.

Place tofu in a medium-sized mixing bowl. Sprinkle lemon juice over tofu and stir with a fork, crumbling tofu into small curds that resemble ricotta cheese, and let the tofu marinate in the juice.

While the tofu marinates drain the spinach. Squeeze all the excess water out of the spinach, one handful at a time. 

Add the drained spinach to the mushrooms, garlic, and onion stir in tofu, and stir in the spinach, olives, basil, salt, and pepper. 

Simmer over low heat for another 10 minutes. 

Preheat oven to 375. 

Spread spaghetti sauce in the bottom of a 12x8" baking dish. 

Gently spoon vegetable-tofu filling into the shells and arrange them in tight rows on top of the sauce, and pour extra sauce over the pasta shells as well.

Bake for 15 minutes on the middle rack. 

After 15 minutes of baking, sprinkle shells with pine nuts and then broil (still on the middle rack) for another 5 minutes.

Let the pasta cool before serving. Sprinkle parmesan cheese on top and enjoy!

This recipe will feed enough about 6-8 people.

Recipe For Roasted Eggplant Dip...No Cholesterol!

This zero-cholesterol Roasted Eggplant Dip is great for health-conscious guests, and is truly yummy when served with toasted sourdough bread/rolls!

This recipe is for about two cups worth of dip.

Time to Prepare: About 15 minutes or so
Total time: About 1hr. 15 minutes

You will need:
1 1/2 lbs. eggplant
1/4 cup extra-virgin olive oil
1 plum tomato, cored, seeded, and finely chopped
2 Tablespoons minced red onion
2 Tablespoons chopped fresh flat-leaf parsley (have some extra for garnish)
2 teaspoons red wine vinegar
1 small garlic clove, minced
1 teaspoon salt
1/8 teaspoon ground pepper

Heat broiler and place rack about 6 or so inches from heat. Broil eggplant, turning occasionally until charred. This should take about 25 minutes or so.

Let stand until cooled. Peel, destem, and cut into chunks.
Puree in a food processor.

In a medium bowl, combine eggplant mix, oil, tomato, onion,parsley, vinegar, garlic, salt and pepper.

Garnish with parsley.

You can store this dip in an airtight container in the refrigerator up to 1 day.

per 2 Tablespoons:

40 Calories
3.5g total fat
5g saturated fat
147mg sodium
2g carbs
5mg calcium
0 cholesterol
1g protein
1g fiber

Heart Healthy Vegetable Chili

Good for your heart and delicious too! Perfect on chilly winter days.

Prep time: 20 minutes
Cooking time: 45 to 55 minutes

You Will Need
2 tablespoons olive or canola oil
2 large onions, coarsely chopped
2 cloves garlic, finely chopped
1 tablespoon chili powder
2 stalks celery, diced
2 large carrots, diced
1 sweet red or green pepper, diced
1 can (16 ounces) crushed or diced tomatoes
1 cup vegetable broth
2 yellow squash
1 can (16 ounces) red kidney beans, drained and rinsed
1 cup frozen corn kernels
2 tablespoons chopped parsley
1/2 cup low-fat sour cream

What to Do
1. In a Dutch oven, heat oil over moderate heat. Add onions and garlic; sauté, stirring, about 7 minutes or until softened and golden. Stir in chili powder and cook 2 to 3 minutes longer.

2. Sauté celery, carrots, and sweet pepper, stirring frequently, 6 to 7 minutes or until softened.

3. Add tomatoes and broth; bring to a boil. Add squash, kidney beans, and corn. Cover and simmer, stirring occasionally, 25 to 30 minutes or until tender.

4. Stir in the parsley and top each serving with sour cream.

Serves: 4

Per serving: Calories 374, Saturated Fat 1 g, Total fat 14 g, Sodium 661 mg, Cholesterol 0 mg, Protein 13 g, Carbohydrate 54 g, Fiber 14 g