Hellobee Boards

We do a crispy tofu stir fry. Lately I've been using baby bok choi, spinach, and broccoli, but you can throw in whatever is floating your boat at that moment.

I make my sauce with soy, rice wine vinegar, garlic chili sauce, brown sugar, oyster sauce and sometimes a little hoisin (but not usually because I don't like the sauce too sweet). Mix in a few tablespoons of cornstarch to thicken it.

Throw in some carmelized onions and garlic and follow Mrs. Tricycle's tofu recipe with some brown rice and voila- delicious healthy dinner in about 20 minutes.

Can you handle green smoothies?

Homemade chicken soup with stock from scratch simmered on low for 2 hours?

Kebobs! You can make them with chicken, lamb, sausage... I add bell pepper, zucchini, any kind of squash, fruit. I've been living them lately!

If you eat pasta you can add plenty of extra veggies to your sauce without really being able to tell they're in there! I usually chop up some mushrooms, onion, red bell pepper, and throw in some spinach, and let it simmer for a while. Yum!

ETA: I usually throw baby spinach leaves in whole and let them wilt, but I just re-read your post and said you can't handle the wilted leaves...if you chop up the spinach leaves you might be able to bypass that issue!

If you are into soup right now, I always am no matter what time of year it is... this is my favorite one. I add Kale! It does get wilty, but it still has some crunch. Maybe chop it super small?

http://thepioneerwoman.com/cooking/2011/09/italian-chicken-soup/

Also, we are making this casserole bake this week which looks delicious!

http://www.bhg.com/recipe/poultry/tortellini-and-garden-vegetable-bake/

ETA: Have you heard of the blog Skinnytaste? Great recipes, that are remade to be healthier! http://www.skinnytaste.com/

@Rainbow Sprinkles: Skinnytaste is wonderful! You could always switch out anything "low fat" for full fat items. But, the over arching theme of the blog are healthy meals made with real foods. I bet you'll love it!