Sriracha Noodles

Ingredients:

• 4 oz Asian noodles (lo mein, udon, ramen, etc.)
• 2 Tbsp butter
• 1/4 tsp Red pepper flakes
• 1 egg
• 1 Tbsp brown sugar
• 1 Tbsp soy sauce
• 1 Tbsp sriracha sauce
• Fresh cilantro for garnish

Preparations:

1. Boil water for the noodles. Add the noodles and cook according to the package directions (boil for 5-7 minutes). 
2. While waiting for the water to boil, prepare the sauce. In a small bowl, stir together the brown sugar, soy sauce, and sriracha.
3. In a large skillet, melt the butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
4. When the noodles are tender, drain the water and add them to the skillet with the cooked egg. Add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle with cilantro leaves and serve!

Zucchini Biscuits

Ingredients:

• 1 zucchini
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup shredded cheese
• 1/4 cup Italian breadcrumbs
• 1/4 tsp salt
• 1/4 pepper

Preparations:

1. Preheat oven to 400.  Spray a muffin tin with cooking spray. If using a mini muffin tin, it will make 12. If using a regular muffin tin, it will make 9.
2. Grate the zucchini into a paper towel.  Squeeze all of the excess water out of the zucchini. 
3. In a medium bowl, combine all of the ingredients.
4. Fill each muffin cavity, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.
5. Bake for 15-17 minutes, or until the tops are golden and the edges have not started to burn.
6. Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin.

Crockpot Lasagna

Ingredients: 

• .75-1lb of fake meat crumbles
• 1/2 onion, finely diced
• 1 bell pepper, finely diced
• 2 cloves garlic, finely diced
• 2 Tbsp sun dried tomatoes, diced (optional)
• 1 15 oz container ricotta cheese 
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 12-15 lasagna noodles (uncooked)
• 2 cups shredded cheese

Preparations:

1. Combine the fake meat, onion, pepper, garlic, and sun dried tomato in a bowl. Set aside. {Sidenote: if using frozen meat, just set it out while chopping the vegetables and it should be fine by to combine.)
2. Place the ricotta, Parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, roughly 3-4 noodles, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by half of the chopped vegetable mixture, and then 2/3 cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetable mixture.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cheese.
8. Cook on low for 3.5 hours. 
9. Sprinkle remaining cheese on top and cook on Low for another half an hour.

Citrus Marinated Tofu

Ingredients: 

• 1/2 cup chopped fresh cilantro, divided 
• 2/3 cup orange juice
• 2 Tbsp fresh lime juice 
• 5 cloves minced garlic 
• 4 teaspoons ground cumin, divided 
• 1 teaspoon smoked paprika, divided
• 1 1-pound block extra firm tofu
• 4 tablespoons extra-virgin olive oil, divided 
• 1 tablespoon honey 
• 1 medium red onion, cut into 1/4-inch-thick rounds 
• 1 red bell peppers, cored, seeded, cut into 1/4-inch-thick slices 
• salt and pepper to taste

Preparations:

1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. 
2. Wrap whole block of tofu in paper towels. Squeeze gently and let sit for 20 minutes. Then, cut into 1/2 inch thick slices, 8 per tofu block.
3. Combine 1/4 cup cilantro, 1/2 cup orange juice, 1 Tbsp lime juice, 3 cloves garlic, 3 tsp cumin, and 1/2 tsp paprika in a large ziploc bag. Season with salt and pepper. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 15-20 minutes.
4. In a food processor, add remaining orange juice, lime juice, and garlic. Add 1/4 cup cilantro, 2 Tbsp. oil, 1/2 tsp cumin, 1/4 tsp paprika,and honey; purée until smooth. Season sauce with salt and pepper.
5. Combine onion and peppers in a large bowl. Toss with remaining 2 Tbsp. oil, 1/2 tsp. cumin, and 1/4 tsp. paprika. Season with salt and pepper.
6. Drain tofu from marinade. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables opposite tofu.
7. Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20–25 minutes.
8. Serve over brown rice. Drizzle with sauce.