SOUTHWESTERN SWEET POTATO TOFU SCRAMBLE


PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 4


BRUSSELS SPROUTS CARBONARA QUICHE


PREP TIME 5 MIN. – COOK TIME 1 HOUR 15 MIN. READY IN 1 HOUR 20 MIN. + COOLING TIME – SERVINGS 8


1 frozen deep-dish 9-inch pie crust 8 oz fresh Brussels sprouts 1 (4 oz) pkg diced pancetta


2 cloves garlic, minced 6 large eggs ½ cup reduced-fat milk ½ cup grated Parmesan cheese


STEP 1 Preheat oven to 375°F. Bake the frozen pie crust for 20 min. Meanwhile, trim the Brussels sprouts. Using a sharp knife, carefully thinly shred the Brussels sprouts. STEP 2 To a 12-inch skillet, add the pancetta and heat on medium-high. Cook 6–8 min., until crisp, stirring occasionally. Add shredded Brussels sprouts, sautéing 3–4 min., until Brussels sprouts have wilted slightly, stirring occasionally. Stir in the garlic and cook 30 sec. Season with salt and pepper. Remove from heat and let cool slightly. STEP 3 In a large bowl, whisk the eggs, milk, and Parmesan cheese. Season well with salt and pepper. Add Brussels sprouts mixture to the bottom of par-baked pie crust. Pour egg mixture on top. Bake 40–45 min., until set in center. Let stand at room temperature at least 10 min. before cutting.


PER SERVING: 281 CALORIES, 16G FAT, 7G SATURATED FAT, 154MG CHOLESTEROL, 336MG SODIUM, 20G CARBOHYDRATE, 2G FIBER, 5G SUGAR, 12G PROTEIN


1 (14 oz) pkg extra-firm tofu 2 medium sweet potatoes, peeled and cut into ½-inch pieces ½ tsp ground turmeric 2 tbsp olive oil ½ cup sliced roasted bell peppers


1 (15.5 oz) can low-sodium black beans, drained and rinsed 1 cup frozen corn, thawed 1 tsp chili powder Lime wedges, hot sauce, and chopped cilantro, for garnish (optional)


STEP 1 Drain the tofu and pat dry with a paper towel. Using your hands, crumble tofu into pieces. Place in a strainer and press out excess moisture with the back of a spoon. STEP 2 Meanwhile, to a 12-inch nonstick skillet over medium-high, add the sweet potatoes and 1 cup water. Bring water to a boil and reduce heat to simmer, stirring occasionally. Cover and cook 8–10 min., until sweet potatoes are mostly tender and liquid has evaporated. To skillet, add tofu, sprinkling turmeric on tofu and stirring to combine. Season with salt and pepper. STEP 3 To skillet, add the oil and stir in the bell peppers, beans, corn, and chili powder. Cook 5–7 min., until tofu is browned, adding ¼ cup water if too dry. Serve immediately with a squeeze of lime, hot sauce, and chopped cilantro, if desired.


PER SERVING: 333 CALORIES, 13G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 194MG SODIUM, 38G CARBOHYDRATE, 12G FIBER, 4G SUGAR, 19G PROTEIN


PUMPKIN SPICE SMOOTHIE


PREP TIME 5 MIN. – COOK TIME 0 MIN. READY IN 5 MIN. – SERVINGS 2


1 cup Nature’s Promise®


Organic


Greek Nonfat Vanilla Yogurt ½ cup Nature’s Promise®


100% pure pumpkin ¼ cup old- fashioned rolled oats


Organic


1 banana ¾ cup ice ¾ cup low-fat milk ½ tsp vanilla extract ½ tsp pumpkin pie spice, plus more to garnish, if desired


STEP 1 Place all the ingredients in a blender and purée until very smooth. Pour into 2 glasses and garnish with a pinch of pumpkin pie spice, if desired.


TIP Freeze the banana ahead of time for a thicker, colder smoothie.


PER SERVING: 250 CALORIES, 2G FAT, 1G SATURATED FAT, 11MG CHOLESTEROL, 80MG SODIUM, 42G CARBOHYDRATE, 5G FIBER, 24G SUGAR, 17G PROTEIN


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