Recipe of the Week - Sweet & Spicy Hash with Tofu

I love this recipe from the Cook Yourself Thin book. It is so tasty!

Serves 4
Calories per serving: 322

For the hash
1 tablespoon vegetable oil
1 cup finely chopped red onion
1 large jalapeño, chopped
Kosher salt, to taste
Freshly ground pepper
4 cups peeled, roasted sweet potatoes, 1-inch cubed
2 tablespoons ketchup
4 tablespoons Worcestershire sauce
8 ounces baked tofu, diced
4 teaspoons chopped parsley

For serving
Scallions, chopped
Hot sauce
Ketchup

1. In a nonstick skillet, heat the oil over medium-high heat. Add the onions and the jalapeño, and season with salt and pepper. Cook until golden, about 5 minutes.

2. Add the cubed potatoes, ketchup and Worcestershire sauce, and season with salt. Press the mixture down into the skillet, reduce the heat to medium and cook until golden, about 5 to 7 minutes.

3. While the potatoes are cooking, cut the tofu into quarter-inch dice, about the same size as the potatoes. When potatoes are cooked, gently add diced tofu.

4. Place the hash on a plate and top with parsley. Serve with scallions, hot sauce and ketchup, if desired.

Recipe of the Week - Portobello Benedict

Did any of you watch that show Cook Yourself Thin on Lifetime? I absolutely loved the show because the recipes seemed so simple. Here is one I think you would like.

Serves 4

Calories per serving, portobello Benedict: 183

Calories per serving, roasted red pepper sauce: 70

For the portobello Benedict

4 portobello mushrooms, gills removed

1 tablespoon olive oil

1 garlic clove

2 10-ounce bags of baby spinach

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

Pinch nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 tablespoons Parmesan cheese

For the roasted red pepper sauce

1 4-ounce jar roasted red peppers, drained and finely chopped
3/4 cup reduced-fat mayonnaise

1 ounce capers, drained

1 tablespoon parsley, chopped

1. For the portobello Benedict: Preheat the oven to 425 degrees. Lightly oil a baking sheet.

2. Using an ordinary spoon, remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10 to 12 minutes or until tender. Remove from the oven and set aside.

3. In a small saute pan over medium heat, add the olive oil, garlic and spinach. Cook for 3 to 5 minutes, tossing occasionally until wilted. Add the lemon juice, lemon zest and nutmeg.

4. In a blender or small food processor combine the sauce ingredients and pulse until creamy.

5. Using a spoon, evenly distribute the spinach onto the 4 portobello caps. Top each one with a poached egg, some roasted red pepper sauce and some grated Parmesan cheese. Serve.