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Honeymoon Mystery and Deliciously Simple Asian Tofu Salad

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Yesterday, Mom and I spent the morning driving up to Michigan to meet my dad and be with family for the morning.  On the way up there, we saw about a bazillion hot air balloons.  I know it’s hard to see in the picture below, but all those little specs are hot air balloons!  We had no idea why so many were out on a Wednesday morning, or even that so many people owned hot air balloons, but it gave us some nice scenery along the drive.

The trip to Fort Wayne and Michigan was short and sweet, so before I knew it, I was in the car and heading back to Indianapolis to meet with our Travel Agent to speak of honey moon plans.

It was a long day of driving, so I needed snacks in the car.  Mom packed up some cucumbers, radishes (yum!  I don’t eat these enough!), green pepper, and dried apricot.

It was great talking with the travel agent.  Brian and I just keep getting more and more excited about the wedding and our honey moon each day and can’t wait for next summer!

We haven’t booked anything yet, but hopefully soon we will have our arrangements all settled to travel to one of these locations…

Cinque Terre, Italy

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Negril, Jamaica

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The Bahamas

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Any guesses as to which location Brian and I are trying to make our honeymoon destination? We will let you know the answer once everything is all booked!

Dinner

When we arrived home, it was later than our usual dinner time and both of us were a bit hungry.  Luckily, I had prepped a meal on Sunday so we had to wait almost no time for dinner to be on the table.

Asian Tofu Salad

Yields:  2 Servings

Ingredients:

  • 1 Tbsp Hoisin Sauce
  • 2 1/2 Tbsp Rice Vinegar
  • 2 1/2 Tbsp Low Sodium Soy Sauce
  • 1 tsp Honey
  • 1 Tbsp Olive Oil
  • 1 cup of cubed tofu
  • 2 cups of lettuce, chopped
  • 1 cup of chopped cabbage

 

 

 

 

Directions:

Preheat the oven to 400 degrees. In a small bowl, combine the hoisin sauce, rice vinegar, soy sauce, honey, and olive oil.  Stir until combined.  Pour about half of the Asian dressing over the cubed tofu to marinate.  Spray and grease a baking sheet, and lay the tofu on the sheet.  Place in the oven and bake for 10-15 minutes.  Remove from the oven, stir the tofu around and place in the oven for 10-15 more minutes until it reaches your desired crispness.

This tofu can be stored in the fridge for a couple of days so that you can have this meal later in the week, or you can serve it right away.  

Divide the lettuce and cabbage into two bowls.  Top with the tofu and the remaining dressing.  Eat and enjoy!

This meal was delicious and tasty, so simple, and we both cleaned every bite from our plates!

Hope you all have a great Thursday!

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Mediterranean Zucchini Boats…Delicious

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A couple of weeks ago, I saw a recipe for zucchini boats in a magazine, and book marked the idea away in my brain until a later date.  Earlier this afternoon, I was just feeling kind of not like doing much…including cooking dinner, when suddenly this recipe idea popped in my head.  I decided to give it a try…and it was a success!

Zucchini is such a summer vegetable to me.  I love it raw with dip, steamed with salt and pepper, baked with cheese on top, mixed in with marinara sauce, cooked into a quiche, and baked in bread.  Just about anyway you can prepare it, I will eat it.  With the summer weather lingering here in Indiana, a zucchini dish seemed perfect.

Mediterranean Zucchini Boats

Yields:  4 total boats, 2 servings

Ingredients:

  • 2 small-medium zucchinis
  • a splash of balsamic vinegar
  • 1 tsp of garlic salt (or more to taste)
  • 1 tsp dried basil
  • 1/4 cup chopped tomato
  • 1/2 cup chopped bell pepper
  • 1/5 block of tofu (pressed and cut into small pieces)
  • 2 cups of baby spinach
  • 1/4 cup low fat cottage cheese
  • 1/4 cup reduced fat feta

Directions:
Begin by preheating the oven to 375 degrees.  Cut each zucchini length wise, and scoop the center out of each half of the zucchini.  Place on a baking sheet.

In a medium skillet heated to medium high heat, place the balsamic vinegar, bell pepper, tomato, tofu, garlic salt, and basil until slightly browned.

Once browned add in the spinach and allow the spinach to wilt.  Once the spinach is wilted, add in the cottage cheese and combine thoroughly.

After the cheese, tofu, and vegetable mixture is thoroughly combined, scoop even portions into each zucchini boat. Top each zucchini boat with the feta cheese.

Bake at 375 degrees for 20-25 minutes or until golden brown.  This meal was delicious, light enough to be summer meal, but filling enough to be a dinner.  Quinoa makes an excellent side dish with this meal.

Nutrition per 2 boats:

Calories–163  Fat–8.2g  Carbs–14.1g  Protein–18.4g

Go ahead…give this meal a try 🙂  You won’t regret it!