Prep Time

Approximately 90 minutes

12 to 15 servings

With Tofu and Dairy cheese, Recipe makes 15 pieces of about 320 calories each, or 12 pieces of about 375 calories. Ground Beef and Turkey will increase the calorie count. Vegan cheese alternatives will typically reduce the calorie count.

Various combinations may contain significantly different sodium levels.

Fresh(er) ingredients are recommended, but prep time may be extended.

Ingredients

2 tbsp. (30 ml) Vegetable/Canola/Olive Oil

14 oz. to 16 oz. (425 g) Firm Tofu (crumbled), Ground Turkey, or Ground Beef

16 oz. (450 g) Mushrooms (Fresh sliced Portabella, Button or canned and drained Button Mushrooms)

1 medium Onion diced

28 oz. (795 g) Crushed Tomatoes

6 oz. (170 g) can Tomato Paste

22 oz. (625 g) Ricotta Cheese or 14oz. silken tofu

18 oz. (510 g) Cottage Cheese or 14 oz. crumbled firm tofu

5 oz. (140 g) Baby Spinach or canned and drained Spinach

16 oz. (455 g) Lasagna noodles (regular or whole grain)

12 oz. (340 g) Mozzarella or Vegan Mozerella (shredded)

Garlic and Oregano to taste

Instructions

Prep time 30 min. Cook time 1 hour. Warm Oil in a large skillet.
Brown Ground beef/tofu/turkey over medium heat.
Add mushrooms to meat/tofu, cook mushrooms halfway.
Add Onions to mixture and Mushrooms, cook onions halfway.
Drain oil and/or fat from mixture.
Add Crushed Tomatoes to mixture, simmer for 5 minutes.
(Save 4 to 6 tbsp. (75 ml) of crushed tomatoes for later)
Add Tomato Paste. (open both ends of paste and use bottom to push through.)
Season with Garlic and Oregano to taste.
Simmer for 5 more minutes.
Set aside, preferably in the refrigerator.  read more »

Prep Time

1 serving prepared in 1 minute

Another recipe for the kids.

Ingredients

1 Hot Dog

ketchup and/or mustard

Instructions

Slice from one end, down the center, about 1/3 of the length of the hot dog, to form legs.

Slice two gill like slits to form arms.

Lay on one side.

Microwave for 25 to 30 seconds.

Use ketchup and/or mustard to draw face on hot dog.

Serve it with a smile.

--Kathy Tikkanen

Prep Time

1 serving in under 5 minutes

Another recipe for the kids.

Ingredients

2 slices of bread

1 tbsp. Peanut Butter (crunchy or smooth)

1 tbsp. Jam, Jelly, or Preserves (choose your flavor)

[Older kids may enjoy honey instead of Jam.

Honey is NOT recommended for young children and infants.]

Instructions

Toast bread to desired level.

Spread Peanut Butter on 1 slice of toast.

Spread Jelly/Jam/Preserves on other slice.

Slap em together.

Cut to appropriate size.

Serve with a smile.

--Barry Tikkanen

Prep Time

1 serving in less than 5 minutes

Another recipe for the kids.

Ingredients

1/2 banana

2 slices bread

1 tbsp. Peanut Butter (smooth or crunchy)

1 to 2 tsp. butter (optional)

Instructions

Spread peanut butter on one slice of bread.

Spread butter, if desired, on the other slice.

Slice across the banana to make 9, 1/8 to 1/4 inch pieces.

Save remaining banana for additional sandwiches, or to serve with sandwich.

Place banana slices on peanut butter. (evenly spaced)

Cover with other slice of bread.

Cut sandwich to the appropriate size.

--Barry Tikkanen

Prep Time

15 to 20 minutes

Serves 4 to 6

May not be truly authentic, but it tastes great!

Ingredients

1-1/2 tbsp cornstarch

1 tbsp dark soy sauce

2 to 3 tbsp rice wine/cooking wine

5 cup chicken stock

1/2 tsp sugar (optional)

6 green onions, shredded

1/2 pound baby shrimp or diced chicken (optional)

1/4 cup green peas (optional)

1/4 cup mushrooms (optional)

1-1/2 tbsp flour

2 to 3 eggs

Dash white pepper (optional)

Dash coarse black pepper (optional)

Instructions

In a small bowl, beat eggs and flour. Set aside.

In a large saucepan, combine cornstarch, sugar, wine, and soy sauce. Pour in stock and slowly bring to a boil. Simmer for 3 minutes. Add green onions, peas and chicken or shrimp as desired. Simmer for an additional 2 to 3 minutes. Add pepper to taste.

While soup is simmering, slowly stir soup while pouring egg mixture into the soup. Simmer for 1 more minute.

Remove from heat and serve.

--Barry Tikkanen

Inspired by CHICKEN EGG DROP SOUP recipe from cooks.com

Prep Time

1 serving in under 15 minutes

Approximately 250 calories, depending on your choice of ingredients. Can be multiplied easily for more servings.

Ingredients

4 oz. (115 g) tofu, or fully cooked chicken or pork

5 oz. (140 g) green pepper

5 oz. (140 g) red pepper

1/2 small to medium onion

2 cups (470 ml) zucchini

1 cup (235 ml) yellow squash

4 oz. (115 g) mushrooms (portabella, button, or shitake)

1 tbsp. (15 ml) cooking oil (canola, corn, or olive oil)

salt, pepper, and/or garlic to taste

1 tbsp. (15 ml) soy sauce (optional)

1 chicken bouillon cube, crushed (optional)

Instructions

Cut tofu/chicken/pork into 1/2 inch cubes.

Slice green and red pepper, and onion into 2 inch long 1/4 inch strips.

Slice zucchini and yellow squash into 1/8 inch thick disks.

Cut mushrooms into quarter inch thick slices.

In a medium skillet, over medium-high heat, heat cooking oil.

Add tofu/chicken/pork.

Cook until lightly browned, stirring frequently.

Add salt, pepper and or garlic.

You may optionally add chicken bouillon and/or soy sauce.

Add all the vegetables, cook until mushrooms are mildly darkened and onions have become partially translucent. Stir frequently!

Remove from heat and serve.

--Barry Tikkanen

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