Lasagna Rolls

Ingredients

• 12 whole-wheat lasagna noodles
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
• 3 cups chopped spinach
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons finely chopped Kalamata olives
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1 25-ounce jar marinara sauce, preferably lower-sodium, divided
• 1/2 cup shredded part-skim mozzarella cheese

Directions

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Taco Salad

Ingredients

• 4, 6- or 8-inch corn tortillas
• Nonstick cooking spray
• 3/4 pound lean ground beef or turkey
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 8-ounce can tomato sauce
• 1 tablespoon vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 4 cups shredded lettuce
• 1/2 cup chopped green or red sweet pepper
• 1/4 cup finely shredded cheddar cheese (1 ounce)
• 12 cherry tomatoes, halved

Directions

1. For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups.
2. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat.
3. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.
5. Make Ahead Tip: Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month.

Barbecue Chicken Wings

Ingredients

• 12 chicken wings
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons oyster sauce
• 1/2 tablespoon garlic powder
• 1/2 teaspoon onion powder
• ground black pepper to taste
• 1 tablespoon dried basil

Directions

1. In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
2. Lightly oil grill and preheat to high heat.
3. Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

Mahogany Chicken Wings

Ingredients

• 3 pounds chicken wings, split and tips discarded
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup molasses
• 2 tablespoons chile sauce
• 1 teaspoon ground ginger
• 2 cloves garlic, finely chopped

Directions

1. Place chicken in a shallow, medium dish.
2. In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
3. Preheat oven to 375 degrees F (190 degrees C).
4. In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.