Mar 162012
 

Low Fat Tofu Spinach Lasagna

This is  a vegetarian lasagna with the secret ingredient being, yes, tofu! No one ever knew unless I told them and they always raved about it and went for seconds. I made this for the fishing trips to Ennis Montana. There’s nothing like a hot, delicious dish to pop in the oven after a long day of fishing on the Madison River.

Two boxes of lasagna noodles, uncooked (opprox. 16)

Filling: 1 lb. firm tofu, crumbled & baked

1 lb. dry curds

1-1/2 cups lowfat mozzarella cheese, shredded

1/2 cup parmesan cheese

1 lb. fresh spinach

1 Tablespoon each of basil, oregano, and parsley

6 cups Marinara sauce (3 jars)

Start by draining and crumbling the tofu onto a lightly greased cookie sheet and bake at 300 degrees for 15 minutes, set aside to cool. In a large bowl, mix dry curds, mozzarella cheese, parmesan cheese, cooled tofu and seasonings. Spray a large, deep baking pan with vegetable spray. Start with a layer of uncooked noodles, then a layer of marinara sauce.  Proceed with a layer of the tofu/cheese combo and a layer of spinach. Repeat the layering process twice, ending with the tofu/cheese layer. Spray a piece of tin foil with vegetable spray and cover to bake at 350 degrees for 50 minutes. Remove tin cover and bake for 10 more minutes. I like to crisp the top by broiling for 5 minutes at the very end. Let cool for 5 minutes before cutting. Serve with garlic bread, a nice Ceasar salad and a glass of your favorite red or white wine.

The Difference Between Butter and Margarine?

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Feb 292012
 

DO YOU KNOW the difference between butter and margarine?

They both have the same amount of calories.  Butter is slightly higher in saturated fats at 8 grams compared to 5 grams, so what gives?

Here are a few facts about butter you might find interesting…

Eating butter increases the absorption of many other nutrients in other foods.

  • Butter has many nutritional benefits where margarine has few to none, and only because they are added!
  • Butter tastes much better than margarine and it can enhance the flavors of other foods.
  • Butter has been around for centuries where margarine has been around for less than 100 years.

According to a Harvard Medical Study, eating margarine can increase heart disease in women by 53% verses eating the same amount of butter.

And now for a few facts about margarine…

1. Very high intrans fatty acids

2.  Triples risk of coronary heart disease

3.  Increases total cholesterol and LDL (the bad cholesterol)

4.  Lowers HDL cholesterol, (the good cholesterol)

5.  Increases the risk of cancers by up to five fold

6.  Lowers quality of a mother’s breast milk

7.  Decreases immune system response

8.  Decreases insulin response

And Here Is The Part That Is Very Interesting!

Margarine is but ONE MOLECULE away from being PLASTIC!!

This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated, (hydrogen is added, changing the molecular structure of the substance).  Try this yourself at home… place a tub of margarine in your garage or shaded area and check it in a few days. You will notice a couple of things: no flies, not even teeny weenie micro-organisms will go near it and it does not rot or smell because it has no nutritional value.

So I ask you, would you melt your Tupperware and spread it on your toast?