If you love mexican food but are vegetarian this recipe is for you.  The tofu is a great substitute for chicken.  The cottage cheese mixture, black olives, peppers, onions and tofu are a great blend of flavors.  This dish is great served with a side of guacamole.

Ingredients:
3 Whole Wheat Tortillas
½ cup fat free monterey jack cheese

Tofu mixture
½ green pepper chopped
½ cup white onion
½ cup water
2 teaspoons chili powder
½ package Nasoya Firm tofu mashed up
1 cup chopped black olives
¼ cup toasted wheat germ

Cheese mixture
¾ cup fat free cottage cheese
¼ cup fage 0% greek yogurt

Enchilada Sauce
1 teaspoon olive oil
2 teaspoons minced garlic
½ teaspoon onion powder
½ teaspoon dried oregano
2 ½ teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried parsley
¼ teaspoon dried cumin
¼ cup salsa
1 8 ounce can organic tomato sauce
1 cup water

Directions:
1. Preheat oven to 350 degrees F. To prepare enchilada sauce heat medium sauce pan over medium heat and add olive oil and garlic. Let cook for 1 to 2 minutes then add remaining ingredients. Reduce heat to low and simmer for about 20 minutes then set aside.
2. To prepare tofu mixture heat medium fry pan over medium heat and add peppers and onions along with ½ cup water. Cook until onions are transparent. Add mashed up tofu and chili powder to pan. Cook a few minutes until tofu is slightly crispy. Drain any excess water and place in bowl. Add olives and wheat germ to bowl, mix well and set aside.
3 Combine cottage cheese and yogurt and set aside.
4. To assemble: Heat each tortilla in microwave for 15 seconds to soften. Place 1/3 of tofu mixture in each tortilla, then 2 tablespoons of enchilada sauce, 1/3 of cheese mixture and one tablespoon monterey jack cheese. Roll enchiladas burrito style (fold each side, right and left in then fold the bottom over towards the top and roll) and place in a lightly greased 8×8 baking dish. Cover enchiladas with the remaining enchilada sauce and top with remaining monterey jack cheese. Bake in oven for about 25 minutes.
Servings: 3

Nutritional Facts (per serving):
697 total calories; 99.75 calories from fat; 10.75g total fat; 2.5g saturated fat; 1.5g poly unsaturated fat; 5mg cholesterol; 801mg sodium; 99g carbohydrates; 14.34g fiber; 15.7g sugar; 39.7g Protein.

These brownies are a bit crumbly but absolutely delicious. I was planning on using vanilla extract but was all out so I used almond extract instead. The almond extract gives the brownies a really nice smell and taste. This recipe is different than your average brownie recipe but it tastes great. You won’t be disappointed.

Ingredients:
6 ounces semi-sweet chocolate chips
2 tablespoons I can’t believe its not butter
¾ cup old fashioned quaker oatmeal
1/3 cup toasted wheat germ
1/3 cup non-fat powdered milk
1 teaspoon baking powder
4 large egg whites
¼ cup splenda brown sugar
1 teaspoon almond extract

Directions:
1. Preheat oven to 350 degrees F. In mixer add egg whites, sugar and vanilla blend until thickened. In small bowl combine milk, oatmeal, wheat germ and baking powder, set aside. Place chocolate and butter in small bowl and microwave for 45 seconds. Take out and stir. Microwave for 15 more seconds if necessary. Add dry ingredients and chocolate mixture to egg mixture. Blend well.  Grease 7×11 inch  baking dish and add brownie mixture. If you like chocolate like I do add a few chocolate chips on top.  Bake for about 25 minutes or until cooked through.
Servings: 12

Nutritional Facts (per serving):
134.16 total Calories; 55.2 calories from fat; 6.25g total fat; 4.3g saturated fat; 0.75g polyunsaturated fat; 0.625g monounsaturated fat; 0g cholesterol; 65.4mg sodium; 17.3g carbohydrates; 1.9g fiber; 12g sugar; 3.12g Protein.

There are many ways to prepare salmon but this is one of my favorites.  It has all of my favorite ingredients balsamic vinegar, dijon, honey and fresh rosemary.   It is an incredible blend of ingredients sure to wow your guests. 

Ingredients:
4 six ounce salmon fillets
1 tablespoon garlic
1 teaspoon olive oil
1 tablespoon white wine
2 tablespoon honey
1/3 cup balsamic vinegar
3 teaspoons Dijon mustard
1 tablespoon fresh rosemary

Directions:
1. Preheat oven to 400 degrees F. In small saucepan add garlic and olive oil cook for a couple minutes then add wine, honey, vinegar and Dijon. Simmer for a few minutes until slightly thickened.
2. Place salmon fillets in a large glass, lightly greased baking dish. Cover salmon with half of the glaze then flip over and cover with remaining glaze. Sprinkle rosemary on top and bake in the oven for 10-15 minutes or until salmon flakes easily with fork.
Servings: 4

Nutritional Facts (per serving):
324 Calories; 127.75 Calories from fat; 13.5g total Fat; 2.5g Saturated fat; 4g Polyunsaturated fat; 4g monounsaturated fat; 94mg Cholesterol; 164mg Sodium; 11.75g Carbohydrates; 11.25g Sugar; 34g Protein.