Chicken Cordon Bleu + Tofu Cordon Bleu, 3/24/2013

“Cordon bleu” sounds all super fancy. I mean, it's French. So you may think these dishes are too difficult to tackle—but nothing could be further from the truth. Fyi, “cordon” means “ribbon,” and “bleu” means “blue”; the name refers to the fact that this was an award-winning, or blue-ribbon, dish. In other words, delicious!
(Note: minimum four hours of chilling required before cooking.)

Ingredients:
-- one large boneless skinless chicken breast
-- one block of extra-firm tofu
-- sliced ham (or Prosciutto, if you prefer)
-- sliced imitation ham (I HIGHLY recommend Veggie Deli Ham by Yves Veggie Cuisine.)
-- provolone or Swiss cheese (Sliced is fine for the chicken, but you will need shredded for the tofu.)
-- seasoned bread crumbs
-- salt
-- pepper
-- paprika

Instructions:
Slice the chicken breast in half lengthwise. Gently pound each half to flatten. Tear off two squares of plastic wrap. Place chicken on them, sprinkle with salt and pepper, and top with ham and cheese. Tip: leaving about an inch of bare chicken helps the rolls stay rolled. Starting with the covered end, roll the stuffed halves up like a jellyroll. Roll up inside the plastic wrap, pressing tightly to seal. (Click photos to enlarge.)

Crumble tofu, adding salt, pepper, and paprika to taste. Tear off three very large squares of plastic wrap. On each, place a mound of crumbled tofu. Flatten the mounds, pressing into a rectangular shape. Top with shredded cheese and a slice of imitation ham, chopped.

Using the plastic wrap, roll the stuffed tofu up like a jellyroll. Note: use the plastic wrap, as demonstrated; if you just grab it with your hands, it will fall apart. Roll up inside the plastic wrap, pressing tightly to seal. (If the ends won't stay closed, tape them!)

They won't all be exactly the same size; that's fine. Chill overnight or for at least four hours so the tofu will hold its shape. Remove plastic wrap; roll in breadcrumbs. Place coated rolls on a cookie sheet lined with two separate pieces of foil sprayed with nonstick cooking spray.

Bake in preheated 350 degree oven for 20 to 25 minutes.

Chicken Parmigiana + Tofu Parmigiana, 3/24/2013

Savory, cheesy, tomato sauce-y goodness! Here's a drastically simplified and still totally yummy version of this classic dish. Cook's note: many recipes suggest serving over pasta noodles, but honestly, that's just a bunch of extra calories for no reason. Instead, serve with a garden salad, or some sautéed kale.

Ingredients:
-- chicken breast strips
-- one block of extra-firm tofu
-- seasoned breadcrumbs
-- sliced provolone cheese
-- spaghetti sauce

Instructions:
Pound chicken strips to flatten them. Cut tofu into rectangular slices. Coat chicken and tofu with breadcrumbs. (Click photos to enlarge.)

Place coated chicken/tofu on a cookie sheet lined with two separate pieces of foil sprayed with nonstick cooking spray. Bake in a preheated 350 degree oven for about 20 minutes, or until chicken is cooked through.

Increase oven temp to 375. Start with a bottom layer of three chicken strips/tofu slices. Top with cheese. Add a second layer of strips/slices. Top with cheese. I went two layers high with the chicken, and three with the tofu. Spoon on as much or as little spaghetti sauce as you prefer.

Bake for about 10 minutes, until the cheese is melted.

Fajita Chicken Pouches + Fajita Tofu Pouches, 3/19/2013

If you're in a hurry, this dish is an excellent option. There are only four ingredients and less than ten minutes of prep work. And the foil means the only dishes to wash are the knife, cutting board, and forks!

Ingredients:

-- one chicken breast

-- one block of extra firm tofu

-- two 12 oz pkgs of baby carrots and snap peas (fresh or frozen)

-- fajita seasoning

Instructions:

Cut chicken breast into pieces; cut tofu into strips. Generously sprinkle (only one side) with fajita seasoning.  
(Click photos to enlarge.)

Tear off two large sheets of heavy duty foil. Spray with nonstick cooking spray. Place carrots and peas in the center of eat sheet. Generously sprinkle with salt.

Place the chicken and tofu in a single layer atop the vegetables.

Fold the foil over/around to make a pouch, leaving a hole at the top to let steam escape. Transfer pouches to a cookie sheet.

Bake in a preheated 375-degree oven for 45 minutes. Being careful of the steam, pull back the foil to let cool. Transfer pouches to dinner plates. Chow down.