Other Asian

Spinach Tofu-Stuffed Pasta Shells

Ingredients:

15 uncooked jumbo pasta shells
1 1/2 cups silken firm tofu
3 tablespoons grated Romano cheese, divided
2 garlic cloves, peeled
1 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
1 14 1/2 ounce can Italian diced tomatoes, drained
1 8 ounce can tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

Methods:

• Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic and cover and process until smooth. Add 1 tablespoon of water if mixture is too thick.
• Add spinach and process until blended. Drain shells, stuff with tofu mixture.
• In a small bowl, combine the tomatoes, tomato sauce and wine or broth. Spread about 1/2 cup sauce in an 11 x 7 x 2 inch baking dish coated with nonstick cooking spray. Arrange stuffed shells over
  sauce. Top with remaining sauce.
• Cover and bake at 350 degreesfor 25 minutes. Uncover and sprinkle with mozzarella and remaining Romano cheese. Bake 8 to 10 minutes longer or until shells are heated through and cheese is melted. Yields 5 servings.

Crockpot Cabbage and Potato Casserole

Ingredients:

2 tbsps. butter
2 medium onions, chopped
1 small cabbage, shredded
2 green apples, thin sliced
1 1/2 tsps. white wine vinegar
1 1/2 tbsps. sugar
1 tsp. salt
1/4 tsp. pepper
2 cups veggie broth
1/2 cups leftover mashed potatoes

Methods:

In large skillet, over medium heat, melt the butter and saute onion til golden brown. In crockpot, make alternate layers of cabbage and apple. Add the onion, vinegar, sugar, salt and pepper. Mix the broth into the mashed potatoes to make a thin sauce and pour it over the cabbage. Cover and cook on high setting for 3 to 4 hours. Serves 6.