When time is short or you’re super hungry and want to eat NOW, whip up one of these two ingredient recipes in less time than it takes to get through a fast food drive through line. You can thank me later.
Smoked Bacon Soup
I like to mix the french onion soup with the bean soup for a lighter soup. You could use any vegetable broth in place of the french onion soup, I just like the deep flavor of the french onion.
Pour 1 can Pacific Foods Organic Savory White Bean with Smoked Bacon Soup and 1 cup Pacific Foods Organic French Onion Soup into a medium saucepan. Heat and serve.
I call these “undeviled” because they don’t contain any “devilish” mayo.
Hard boil as many eggs as you desire. Peel, slice eggs in half and carefully remove the yolks. Mash yolks with an equal amount of Trader Joes Cilantro and Garlic Yogurt Dip or your favorite yogurt dip. Fill eggs half way with yolk mixture.
After making UnDeviled Eggs, you’ll have lots of the yolk mixture leftover. Spoon it into a baggie. Seal the baggie and cut off one corner from the bottom of the baggie. Pipe the egg mixture into the hollow of celery sticks.
Preheat an oven to 350 degrees.
Line a cookie sheet with parchment or waxed paper.
Remove the leaves from one bunch of kale stems and tear or cut into bite size pieces. Wash and thoroughly dry kale with a towel or salad spinner. Spray kale with olive oil and sprinkle with salt.
Bake until edges are browned, about 10 to 15 minutes.
Mix shredded green cabbage with your favorite creamy dressing or yogurt dip.
Mix precooked, shredded or chopped chicken with your favorite coleslaw.
Mix equal amounts of honey and butter. Bring to a boil in a heavy pan on the stove. Boil for five minutes without stirring.
Drizzle over popcorn, ice cream, fruit, yogurt, or your tongue
Mix popped popcorn with flavored extra-virgin olive oil.
Infinitely Customizable Baked Tofu
Homemade baked tofu is amazing. Forget the store bought stuff – which I loved until the first time I made it myself. Straight from the oven, it’s crispy on the outside, creamy in the middle and fantastic tossed into a stir-fry or served up as snack. When it cools, it transforms into a firm and chewy nugget which is perfect for tossing into a salad, crumbling into a sauce, or as a sandwich filling. When you see how easy it is to make this baked tofu you’ll never buy baked tofu again.
Place extra-firm tofu on a towel, cover with a towel and then place a weighted plate on top. Set aside for fifteen to sixty minutes to remove excess water. Remove plate and towels and cube, slice or cut into french fry size sticks for a delicious snack.
Preheat oven to 350 degrees.
Gently toss sliced firm tofu with one of the items below:
- refined-sugar-free barbecue sauce thinned with a little water
- salad dressing
Spray a baking sheet with oil. Place the tofu on it in an even layer, trying not to allow the tofu pieces to touch each other. Bake for 20 to 40 minutes, depending on the size of your tofu pieces.
For lots more two ingredient recipes, keep an eye out for my upcoming book “Low Carb 2 Ingredient Recipes”.