"Healthified" Spinach and Rice Casserole

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

Take the Cheerios Challenge

	You could lower your cholesterol 4% in 6 weeks
	Receive a coupon for $1 off Cheerios each week of the challenge.
	That’s $6 in savings!

A clinical study showed that eating two 1 ½ cup servings daily of Cheerios cereal for 6 weeks reduced bad cholesterol about 4 percent when eaten as part of a diet low in saturated fat and cholesterol.

Tempt them with Tofu

Soy foods may contain soy protein and isoflavones, two components with promise in lowering blood cholesterol and reducing risk of heart disease.

8 ratings : 2 reviews

Tofu Hot-and-Sour Soup

Red pepper sauce and rice vinegar are the "hot and sour" in this veggie and tofu soup. From eatbetteramerica.

Prep Time:25 min

Start to Finish:35 min

makes:6 servings

6	dried black mushrooms
1	medium carrot, shredded (2/3 cup)
3	medium green onions, diagonally sliced
1	cup chopped bok choy stems and leaves
6	cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons) or vegetable broth
1/3	cup rice vinegar
1	tablespoon soy sauce
1	tablespoon dry sherry, Progresso® reduced-sodium chicken broth or vegetable broth
1	teaspoon finely chopped gingerroot
1	to 2 teaspoons red pepper sauce
1/4	teaspoon white pepper
1/4	teaspoon sesame oil
1	package (10 1/2 oz) extra-firm lite tofu, drained, cut into 2 1/2x1/4-inch strips

1.	Soak mushrooms in hot water about 20 minutes or until soft. Drain; rinse with warm water and drain again. Remove and discard stems; cut caps into thin strips.
2.	In 4-quart Dutch oven, heat mushrooms and remaining ingredients except tofu to boiling. Reduce heat; cover and simmer 5 minutes. Stir in tofu. Cover; simmer 3 to 5 minutes or until thoroughly heated.

Nutritional Information

1 Serving: Calories 90 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 750mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars 2g); Protein 8g Percent Daily Value*: Vitamin A 40%; Vitamin C 8%; Calcium 6%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1 Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 2 oz-equivalents Meat & Beans, 1/2 c Vegetables

Save to Del.icio.us

2 Reviews

Outstanding recipe

I regularly make a version of this soup... it's a staple in our diets. I use button mushrooms (easier) and at the end of cooking beat two eggs and slowly poor into the soup. I use asian rooster sauce instead of other hot sauces as well. If there's left over veggies in the house I'll normally toss them in to. Depending on my mood, I'll up the amount of soy or rooster sauce. Great basic and easy recipe to create from.
Posted at 9:31 AM on March 31 2008 by Kerryann , Scottsdale AZ

Awesome

This turned out excellent for a low cal soup, the flavor was great. I used napa cabbage in place of bok choy and would add bamboo shoots next time. I also created a small amount of gravy with the broth and added it back to thicken the soup, just a preference. I will absolutely make again.
Posted at 8:16 AM on January 8 2008 by Kerryann , Scottsdale AZ