This recipe came from my mom, who got it from Family Circle. I haven't tried it yet, but I will soon! I cut out the oyster sauce from the marinade, but if you want to use it, the original recipe called for 1 tablespoon of bottled oyster sauce.
Came from my nutritionist. When you're running really short on time, you can substitute the from-scratch sauce with your favorite Asian dressing (just check the ingredients to make sure there's no high fructose corn syrup!). You can substitute the salmon fillets for firm tofu. If you do that, make sure you marinate the tofu in the dressing for about 2 hours.
This recipe is based on a recipe I found on the back of the Quaker Yellow Corn Meal container. I modified it to use whole wheat flour, no oil, and no sugar, so that it's healthier. Plus, this turns out a bit "heavier" than normal cornbread; it has a nice crunchy crust but a moist and chewy center. You can use 2 egg whites or 1 whole egg (beaten) instead of the Egg Beaters egg substitute, if you prefer.
Feel free to experiment with your own combinations of vegetables and spices in this. I like it with the quantities as described below, but this is an easy-to-tweak recipe, and it's fun to play with different flavors. Get creative!
This recipe comes from page 18 of the October 2008 Natural Solutions magazine. Note that the cooking time includes the time it takes to cook the squash, which has to be done before preparing the recipe. Once the squash is cooked, the recipe is pretty quick to make.
This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!
This recipe is delectable. I expected to like it--but I wound *loving* it. I had an extra helping of it for my evening snack! The preparation time is high because scooping all the seed-stuff out of the tomatoes takes me a long time (but [a] I think I'm slower than average at it, and [b] it is worth the effort!).
Got this recipe (& modified it just slightly) from Sam Zien's cookbook, "Just A Bunch of Recipes."