- Tofu Pasta Florentine made with 2 oz firm tofu, 1/2 small onion, 2 oz mushrooms, 7 oz tomato sauce, 1 cup spinach, garlic, egg whites, and spices
- 2 cups salad greens with 1 tbsp fat-free French dressing
- 1/2 cup sliced peaches
This was basically the same dish as last night's dinner, but made with tofu instead of chicken and plus or minus a few ingredients (like the inexplicable egg whites). Neither of us minded a pseudo-repeat since we loved the spinach-sauce combination so much. I was mystified as to why I had to eat a salad with so much spinach and tomato sauce... but I'm sure it does something useful. I'm not sure if it was supposed to firm up and become more like lasagna or something because we had to bake it for a while, which didn't seem to do much, as it ended up rather watery. Didn't affect the flavor, but did double the prep time with no noticeable benefit.
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