If you like Tofu, I think you will enjoy this recipe as it makes a healthy family dinner during the hot summer season when you don't want to use your oven. If you have a garden, its a great way to use up some of those fresh vegetables too.

Tofu Stir-Fry

2 cups uncooked white rice
2 1/2 tsp. vegetable oil
2 cups broccoli florets
1 lg. carrot, sliced
1/2 green bell pepper, sliced
1/4 cup onion, chopped
1/2 cup teriyaki sauce
1/2 cup orange juice
1 tbsp. cornstarch
1 tsp. minced garlic
1/2 tsp. ginger
1/4 tsp. hot pepper sauce
1 pkg. (10 ounce) firm tofu, drained and cubed

Cook rice according to package directions. While rice is cooking, heat oil in a large frying pan or wok. Add broccoli, carrot, bell pepper and onion; cook for an additional 3 minutes, stirring often. Combine teriyaki sauce, orange juice, corn starch, garlic, ginger and hot pepper sauce in a medium-sized bowl, mixing well. Pour sauce mixture over veggies in the wok. Bring to a boil and cook for 1 1/2 minutes. Add tofu to the wok, stir gently to coat with the sauce. Serve over rice.

In the summertime, we enjoy eating some eggplant which is very easily grown in a home garden. This recipe is easy to make and healthy for you too!

Fried Eggplant

1 medium to large eggplant
3 cups of water with 1 tablespoon of salt (salt water)
1-2 well beaten eggs
1-2 cups of bread crumbs
vegetable oil
1 cup of Parmesan cheese

Pare eggplant and cut into 1/2" thick slices. Soak the slices in salt water for 1 hour. Drain and pat dry with paper towels. Dip slices in beaten egg and roll in fine bread crumbs. Fry in vegetable oil until brown on both sides over low to medium heat. Remove from heat and sprinkle with Parmesan cheese. You can serve your sliced eggplant with catsup or tomato sauce.

This is a fabulous vegetarian breakfast Frittata Recipe...but here at our home..it sometimes becomes brunch or dinner because its so dang delicious!

Pasta and Veggie Frittata Recipe

nonstick cooking spray
2 oz. cooked angel hair pasta
1/4 cup egg substitute
1 tbsp. milk
1/4 cup shredded Mozzarella cheese
1 onion, sliced
1 tbsp. Parmesan cheese
pinch of salt, pinch of basil
4 oz. canned, drained water-packed artichoke hearts
3 tbsp. chopped green peppers
1 tbsp. sliced black olives
1/4 tsp. vegetable oil
1/2 tbsp. slivered almonds

Cook angel hair pasta, drain and keep warm. In a large bowl, combine egg substitute, milk, 3 tbsp. Mozzarella cheese, sliced onion, Parmesan cheese, salt, basil, artichoke hearts, green pepper and black olives. In a frying pan, spray nonstick vegetable spray, using high heat add vegetable oil. When hot, add drained pasta, then add egg and vegetable mixture. Turn heat to low and cook for 3-5 minutes or until set. Place in a preheated broiler to cook the top (2-5 minutes). Sprinkle remaining shredded Mozzarella cheese on top with the slivered almonds.

If you love apricots, I think you will enjoy this recipe by Tupperware. Super simple to make and tastes great!

Carmelized Apricot Pie

Serves 8
Preparation Time: 15 minutes

1 refrigerated pie crust (half of 15 oz. package), room temperature
18-20 canned apricot halves, drained
1/4 tsp. Simple Indulgence™ Cinnamon & Vanilla
1/4 cup sugar
1/2 cup almonds (optional)

Preheat oven to 400°F. In a 6-Cup/ 1.4L Wonderlier® Bowl, mix together 1/2 cup of sugar and 1 teaspoon of Simple Indulgence™ Cinnamon & Vanilla. Set aside. Place apricots in center of pie crust, leaving a 2-inch border; sprinkle with cinnamon and sugar. Roll dough up to edge of filling. Sprinkle with almonds if desired. Bake until crust is golden brown, about 43-45 minutes. Serve warm.

For an "à la mode" version, serve with a scoop of vanilla ice cream, using the Ice Cream Scoop.

Nutrition Facts:
Serving Size: 1/6 Recipe, Servings per recipe: 6, Calories 160, Calories from fat 60, Total fat 7g, Saturated fat 3g, Trans fat 0g, Cholesterol 5mg, Sodium 100mg, Total Carbohydrate 23g, Dietary fiber 1g, Sugar 11g, Protein 1g

As another weekend comes to a close, its time for our Sunday Family Recipe and this Sunday I picked something vegetarian that is full of mexican flavor.

Vegetarian Enchiladas Recipe

2 jars (8 oz.) each, mild enchilada sauce
1 jar (16 oz.) mild salsa
2 c. frozen soy crumbles, from 12 oz. package
1 can (15.5 oz.) red kidney beans, drained
1 can (11 oz.) Mexicorn, drained
1 pkg (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (8 oz.) reduced-fat Mexican 4-cheese blend
2 onions, sliced
10 (7 inch) fat-free fajita-size flour tortillas
Sour Cream *optional*
Fresh Cilantro, chopped *optional*

Preheat oven to 375 degrees F. Combine enchilada sauce, salsa and 1/2 cup water. Spread 1/2 cup sauce mixture over bottom of 13x9" baking pan. Combine soy crumbles, beans, Mexicorn, spinach, 1 cup cheese and 1 1/2 cups sauce mixture. Spoon 3/4 cup filling down center of each tortilla, roll up. Place seam side down in baking dish; pour remaining sauce mixture over. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining cheese. Bake for 5 additional minutes or until cheese is melted. If desired, garnish with sour cream and fresh chopped Cilantro.

Cucumber Pasta Salad Recipe

1 lb. cooked pasta noodles
1 c. broccoli
1 c. carrots
1 c. cucumbers
1 c. celery
1 c. tomatoes
Italian Dressing
Parmesan Cheese
Salad Supreme

Cook noodles according to box instructions. Add chopped vegetables, mix Italian dressing. Top with Salad Supreme and Parmesan Cheese. Let stand for several hours before serving.

This Vegetarian Stir-Fry is quick and easy to prepare and as an additional bonus, its frugal & affordable.

Prep Time: 3 minutes
Cook Time: 12-15 minutes

Vegetarian Stir-Fry

1 bag (16 ounces) frozen mixed vegetables
2 tbsp. water
1 can (14 ounces) kidney beans, drained
1 jar (14 ounces) spaghetti sauce
1/2 tsp. garlic powder
1/2 c. grated Parmesan Cheese

In a large skillet, place vegetables in water. Cover; cook for 7-10 minutes over medium heat. Uncover, stir in beans, spaghetti sauce and garlic powder; cook until heated through. Sprinkle with cheese.

Serving Suggestion: Serve over hot cooked rice or pasta.