Celery Tofu Florentine Food

CELERY TOFU FLORENTINE

Celery Tofu Florentine image

The idea came trying to find a lower calorie version of a macaroni casserole. I have substituted cut up celery for macaroni pasta noodles (similar in shape). It's an easy to prepare casserole that reheats well and is really delicious -- by my calculations its 150 calories per serving (total 6). Hope you enjoy!!

Provided by msmia

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray (like Pam)
1 onion, chopped
1 (10 ounce) box frozen spinach (thawed & drained)
salt, to taste
pepper, to taste
1 teaspoon garlic, minced
1 teaspoon dried parsley
1/2 teaspoon nutmeg
14 ounces tofu (firm, lite variety)
1 (10 3/4 ounce) can cream of celery soup (Campbells)
1 head celery, chopped into half-moon pieces
1/4 cup parmesan cheese

Steps:

Spray saute pan w/ cooking spray& saute onion until just starting to brown.
Add thawed& drained spinach, spices& saute until all moisture is evaporated.
In food processor: puree tofu& cream of celery soup, then add spinach/onion mixture& process until smooth (adjust seasonings).
Mix w/ chopped celery, place in baking dish& top w/ parmesan cheese.
Bake, uncovered@ 350 degrees for 40 minutes Makes 6 servings,~ 150 cals each serving.

Nutrition Facts : Calories 131.8, Fat 6.5, SaturatedFat 1.9, Cholesterol 9.3, Sodium 557.1, Carbohydrate 11.7, Fiber 3.6, Sugar 4, Protein 9.4

FLORENTINE MEATBALLS

Florentine Meatballs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup bread crumbs, 3 handfuls
1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg, eyeball it
1/4 cup parsley leaves, chopped

Steps:

Preheat oven to 400 degrees F.
Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
Place 3 balls on dinner plates and top with sauce, garnish with parsley.

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