Apricot, I don't know where you live.. But I find the Tofu in the produce isle, in the organic food area. They have vegitarian snacks, and a lot of soy-based foods. Tofu comes in several firmnesses. Soft for making sauces and shakes ( yuk, lol) mediun that has a texture like scrambled eggs ( yuk too LOL) and firm and extra firm. The firm I use in stir fries, the extra firm is good to fry/sautee and bake. It has no real flavor of it's own, and takes on the flavor of whatever sauce it's used in...
I find mine unrefrigerated type in the organic section also. Other groceries sometimes carry it refrigerated and have it in their vegetable section. If you still can't find it in either place I would ask them at the service desk where they have it. Another place would be any health food store should have it and they usually have it both ways. I like the unrefrigerated type so I can store it in my pantry.
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"
I'm in CA and have checked the produce and refrigerated section of three stores already. Mexican food is real popular here but not health food. I don't think we even have a health food store since GNC closed and about the only organic food is some lettuce. There is one other grocery store that has more specialty foods in the back. It is further away and more expensive so I rarely go there but will check there next weekend.
Make sauce: In a 6 qt pot saute onion and garlic in chicken broth till golden brown. Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 tbsp parsley,sweet n low ,oregano,basil, and 1/4 tsp pepper. Mix well, mashing tomatoes with a fork. Simmer covered stirring occasionally for 1 hour.
Preheat oven to 350 degrees. Cook ziti according to pkg directions. Make cheese layer: In a large bowl combine cottage cheese, 1 cup of the mozzarella, 1/4 cup parmesan cheese, egg beaters, parsley, and pepper. Beat with a wooden spoonb till blended.
Spoon a little sauce into a 5 qt dish or 2 9" square dishes that have been sprayed with nonstick cooking spray. Layer a third of the ziti, cheese mixture and remaining sauce. Sprinkle part of the mozzarella cheese on top. Repeat layers two times ending with mozzarella and 1/4 cup parmesan cheese on top. Bake, uncovered 45 minutes or till bubbly and cheese is melted.
Serves 16 to 18
Per Serving 0.6 g fat - 2 mg cholesterol - 2 g fiber - 148 calories - 11 g protein - 26 g carbohydrates - 290 mg sodium
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
This casserole can be made ahead and frozen, so it makes it really easy for you to fix when you come home from work.
Spicy Beans and Chicken Supreme
1 cup chopped onion 2 cups sliced celery 1 cup canned mushrooms, rinsed and drained 1 - 14 1/2 oz size fat free chicken broth 1 1/4 cups fat free evaporated milk 1/2 tsp garlic powder 1 - 1/2 oz packet Butter Buds mix (found near the spices in the grocery) 2 tbsp cornstarch 1/4 cup sherry OR apple juice 1 cup fat free sour cream 1/2 tsp lemon pepper 1/4 tsp celery salt 1 can ranch style pinto beans, undrained 1 - 4 oz can chopped green chilies, drained 1/4 tsp ground pepper 1 cup fat free cottage cheese or fat free ricotta cheese 1 cup shredded fat free cheddar cheese or mozzarella cheese 3 cups bite size pieces cooked white meat chicken,skinless 3 cups cooked brown or white rice
Preheat oven to 350 degrees. SPray 2 9" pans with nonstick cooking spray. Spray a nonstick skillet also. Saute onion and celery in sherry. Add mushrooms and cook a few minutes longer. Put fat free evaporated milk, garlic powder, celery salt, lemon pepper, sour cream, butter buds, cottage cheese, and pepper into a blender and blend till smooth. Set aside. Gradually add cornstarch, and broth to the celery - onion mixture and cook till thickened. Combine ingredients from blender to celery - onion mixture in a large boel. Stir in beans, green chilies, chicken and rice. Stir in 3/4 of the fat free cheese. Pour into casserole dish and sprinkle remaiing cheese on top. Bake 35 to 40 minutes or till hot and bubbly. Makes trwo 9" casseroles and serves 18.
Per Serving
1.2 g fat 18 mg cholesterol 1 g fiber 153 calories 13 g protein 21 g carbohydrates 547 mg sodium
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
Here is a good main dish salad that is low in cholesterol; it has zero cholesterol!!!
Crispy Peanut Tofu Salad
3 tbsp chunky peanut butter 2 minced garlic cloves 2 tbsp hot water 1 tbsp light brown sugar 1 tbsp rice vinegar 2 tsp low sodium soy sauce 1/8 tsp red pepper flakes 8 cups bite size pieces iceberg lettuce 1 sweet red bell pepper, thinly sliced 1 bunch scallions, thinly sliced 1 - 14 oz pkg firm tofu, cut into 1" squares 1/2 cup cornstarch 1 tbsp vegetable oil
In a small bowl blend peanut butter, garlic, hot water, light brown sugar, rice vinegar, soy sauce, and red pepper flakes. Put the lettuce in a laege bowl and add the red bell pepper and scallions. Drain the tofu at pat dry with a paper towel. Put cornstarch into a pie plate and coat tofu with the cornstarch. Heat oil in a skillet over medium high heat and cook 10 to 12 minutes turning often or till golden brown. Add tofu to bowl of lettuce mixture and drizzle with prepared dressing. Makes 4 servings
Per serving: 302 calories - 14 g fat - 1 g saturated fat - 14 g protein - 31 g carbohydrates - 4 g fiber - 380 mg sodium - 0 mg cholesterol
Recipe originally from Family Circle
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
