New Recipe: Lazy (Wo)man’s Chicken Cordon Bleu Stacks

You know those recipes that say they only take 20 minutes, but then you look through them and realize you have to chop, dice, and mince so many things that there’s no chance you’ll be done with the prep in 20 minutes, let alone the dish itself?

Spoiler alert: this is not one of those kinds of recipes, as this was born out of sheer laziness.

I always loved Chicken Cordon Bleu, and have experimented with several versions, most of which take a good amount of time as you pound out the chicken, roll it up with ham and swiss cheese, and then coat it in egg and breadcrumbs carefully before baking. While that version isn’t even that intense in the scheme of things, sometimes there are nights when the last thing I want to do is add another dirty dish to the pile or spend time getting the elements ready for an egg wash and dip in breadcrumbs.

Enter: Lazy (Wo)man’s Chicken Cordon Bleu Stacks

For this dish, it literally takes less than 2 minutes to prep and will only dirty one thing in the process – your baking sheet (and perhaps your hands). It’s hard to even call this a recipe because it’s so simple, but it’s one I put into my rotation at least once a month, so without further ado…


  • 1-2 pounds of thin sliced chicken breast
  • 1 package sliced ham
  • 1 package swiss cheese
  • salt & pepper


1. Preheat the oven to 350 degrees.

2. Lay your thin sliced chicken breasts out on a baking sheet with foil or a nonstick baking sheet (this is the one I have and LOVE)

3. Season with salt and pepper on both sides of the chicken breast

4. Place a slice or two of ham over each chicken breast

5. Place a slice of swiss cheese over each chicken and ham

6. Place in preheated oven for 18 minutes, or until chicken is cooked through

And that’s it! I usually have one or two pieces of chicken over a salad or with some kind of veggie and/or rice/potato on the side. I’ve also been known to eat leftovers cold/straight from the fridge (am I supposed to admit that?) or on a sandwich. Super simple, quick, and tasty!

What’s your go-to recipe for a quick & easy weeknight meal?

Avocado Deviled Eggs

So remember when I used to post a lot of recipes on this blog? It’s been something I’ve been struggling to get back into, so when I saw that the California Avocado Commission was hosting a recipe contest for the attendees of FitBloggin’, I knew it was the perfect chance to get back into it! Not only do I love avocados and coming up with simple and delicious recipes, but I also love me a contest with a chance to win some pretty sweet prizes.

For the California Avocado Cutting-Edge Culinary Recipe Contest, we had to come up with a recipe featuring California avocados, and I’ve been toying with different ideas for weeks. Here’s what we’re being judged on:

  • Creative use of California Avocados
  • Simple ingredient list with less than 7 components
  • Variety of fruits and vegetables
  • Recipe Photo Quality

As you probably know, I absolutely love everything avocado, but I generally use it in super simple ways that would barely constitute a recipe. So for this, I wanted to come up with a recipe that uses the California avocado as a staple ingredient in a way that I wouldn’t normally think to use it. I also wanted to use it in a way that would make the recipe healthier, but wanted to keep it pretty simple since those are the kinds of recipes I like (slash am capable of making).

Enter deviled eggs.

While traditional deviled eggs use mayo to smooth out the egg yolks, I thought the creaminess of an avocado might be a great replacement to still get that same satisfying consistency, and it worked out perfectly. Seriously, besides a slight green tint to the yolks, no one would ever know you slipped an avocado if you went with the traditional accompaniments of Dijon mustard, lemon, and cayenne. Trust me, I tried it.

But for this, I wanted to go a little further and use some other flavors to play off the avocado, so I went with a Mexican twist.


In addition to the egg yolks and avocado, I used lime, cilantro, cumin, and jalapeno for the filling and it was AWESOME. The filling was so creamy and flavorful, and the thin jalapeno slice added a nice crunch as a garnish. You could also top these with a tortilla chip, or leave the garnish off all together, but I loved the idea of using some of the ingredients already in the mix on the top. I had a few taste testers, one who apparently is very critical when it comes to his deviled eggs, and he said these were “actually awesome”. I’m told that was a deep compliment. I’ll take it.

Without further ado, here’s the final recipe!

Avocado Deviled Eggs


  1. 12 large hardboiled eggs, peeled (I use this method)
  2. 1 large ripe California Avocado
  3. 1 lime, cut in half
  4. 1 tbsp cumin
  5. 1 cup cilantro leaves, plus extra for garnish
  6. 1 jalapeno (I used a red one)
  7. salt to taste



1. Cut the hardboiled eggs in half lengthwise and separate the yolks from the whites.

2. Combine the egg yolks, California Avocado flesh, juice of the lime, cumin, cilantro leaves, and as much as the jalapeno as you like. If you don’t want it too spicy, you can discard the seeds and only use half the pepper. I cut off a few rings for garnish and threw the rest in there and it was perfect for me.

DSC_00233. Combine all ingredients until smooth. Use a food processor for the best results, but if you don’t have one or don’t feel like cleaning it afterwards, you can also mash it together with a fork, use an immersion blender, or use a regular blender.

4. Spoon the mixture into a plastic bag, cut off a small diagonal edge, and squeeze the mixture into the egg whites. You can also just spoon it in if you don’t want to go through the trouble.

5. Garnish with sliced jalapeno and/or cilantro, if desired.


6. Enjoy! These will go fast.

4 Ingredient Tempeh Taco Filling

Since moving to DC almost 11 (!!) years ago, I have become a TOTAL weakling when it comes to cold weather. When it’s below 40 degrees outside, all I want to do is put on my flannel PJs, curl up under the covers, and have someone bring me something warm and delicious to eat. Let’s pretend that has more to do with being in DC and less to do with the fact that no matter what I do, I keep getting further and further from 22…

Anyway, since I don’t have someone to actually bring me food in bed, the next best thing is throwing together a super simple and delicious meal that requires minimal effort and is ready in 20 minutes (or less). And last night’s dinner did just that. Though I can’t promise I didn’t write this from under the covers in my PJs…

Tempeh Taco Filling

  • Difficulty: Easy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Entire recipe yields 3 servings.
  • Each serving is a generous cup



    • 1 onion
    • 1 package Organic 3 Grain Tempeh (8 oz.)
    • 1 package frozen mixed pepper strips
    • 1 packet reduced sodium fajita seasoning mix


First, chop up the onion and crumble up the tempeh.

Chop Onion and Crumble Tempeh

I crumbled the tempeh by chopping it into small cubes and then crumbling it with my hands.

Next up, heat a pan over medium heat and cook the onion until translucent, about 5 minutes.

Cook Onion

Once the onion is starting to look clear, add in the crumbled tempeh and mix it together with a spoon.

Add Tempeh

Cook for another 5 minutes until tempeh is starting to brown.

Last, add in your frozen bell peppers and fajita seasoning, and stir it until combined.

Add Peppers and Seasoning

Because I used frozen peppers, I didn’t need to add any water to the dish since they give off enough on their own.  If you use fresh peppers you’ll want to add a little water so it doesn’t get too dry. Cook for a total of 10 more minutes until the peppers are heated through.


Do ANYTHING you can think of with this filling. My dinner of choice last night was to have it stuffed in a pita with light shredded mozzarella, and it was deliiiiiicious.


It seriously felt so indulgent to be eating that, almost like a cheesesteak! As pictured, that was 9 PointsPlus (6 for the filling, 2 for the pita, 1 for the cheese) and it was sooo satisfying.

For lunch today, I’m eating it as a taco salad over spinach with cheese and salsa. Can’t wait!

What’s your favorite meal to make in 20 minutes or less?

Coconut Milk Smashed Sweet Potatoes

It’s important to start small with many things in life. When I made my weigh in vlog Wednesday morning, I mentioned one of my goals for this week is to get back in the kitchen. I’ve been super lazy with cooking lately – relying heavily on eggs, sandwiches or going out for quick dinners. I’ve still been keeping pretty healthy, but cooking is something I love and want to get back to.

I had some sweet potatoes on hand and my mind was going to a tofu and sweet potato curry, but that was a little overwhelming for my entry back into the kitchen. I realized I could scrap the stove (and the tofu) all together by doing smashed sweet potatoes – in the microwave – and these turned out amazing.

With just a touch of light coconut milk, fresh ginger, and a little salt, these are absolutely delicious, flavorful, and perhaps best of all, EASY peasy. They come together in less than 10 minutes once you prep the sweet potatoes, and for 8 of those minutes all you are doing is finding something to do with yourself (like a quick post-run shower) while the potatoes cook.

And who cares if you eat them for dinner with eggs on the side? You gotta start somewhere.

Coconut Milk Smashed Sweet Potatoes

    • Prep time: 5 minutes
    • Cook time: 10 minutes
    • Yields 3, generous 1/2 cup servings for 3 PointsPlus/each


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    • 2 medium sweet potatoes
    • 1/4 cup light coconut milk
    • 1 teaspoon fresh ginger, minced
    • 1/2 teaspoon salt (more or less to taste)


To start, peel and chop the sweet potatoes.

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Next, place them in a microwave safe bowl and cover with cold water.

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Microwave on high for 8 minutes, until soft enough to pierce with a fork. Then drain off the water and smash them with a fork.

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If you’re not into lumps in your potatoes, you could also run these through a blender, food processor, or use a stick blender, but I like them with a little texture.

Next, add in the coconut milk, ginger, and salt to taste.

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Stir it up with the fork until well combined.

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Then pop the mixture back into the microwave for one more minute.


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This makes 3 generous half cup servings at just 3 PointsPlus each, and is the perfect amount (though I could easily eat all 3 servings). The coconut milk adds just enough creaminess to the already sweet potatoes, and the ginger is the perfect complement to the flavors.

Are you a sweet potato fan? What’s your favorite way to eat them?

Slow Cooker South Indian Lentil Stew

I have been REALLY digging lentils lately. I literally made a lentil and feta salad with parsley, red onion, and red pepper FOUR times over the course of two weeks. Four times! So when I saw this Slow Cooker South Indian Lentil Stew pop up on as the recipe of the day, I couldn’t look the other way.

Now you may be thinking – slow cooker (the one I have) in the summer? Is that really a good idea? And the truth is, it really is! I set this baby up to cook before heading out to hike this past Sunday, and when I got back to my apartment, not only was it not burnt to the ground (which is still a concern of mine every time I use the slow cooker), it wasn’t even hot like if I had cooked something over the stove or in the oven.

I made this recipe exactly as prescribed, so I can’t call it my own – but I can offer one suggestion. Use less salt. The recipe called for 1 tablespoon, and it was just way too much. I  would recommend going with half that, or even less honestly. There are so many spices going on in this recipe that I’m not sure you really even need the salt. I have step by step instructions below, along with a trick for peeling ginger that works like a charm. Enjoy!

Slow Cooker South Indian Lentil Stew

    • Prep Time: 20 mins
    • Cook Time: 6 hours on low (or 8.5 if you hit traffic on the way home from hiking)
    • Servings: 6
    • PointsPlus: 6 per serving
    • Source:

So first up, the ingredients:

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A lot of them! For simplicity’s sake, here’s what I put together the night before in the slow cooker:

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  • 2 cup(s) dry red lentils
  • 1 Tbsp curry powder
  • 1 tsp mustard seed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1 Tbsp kosher salt
  • 2 tsp sugar

The recipe says if you’re missing a spice or two, it’s no big deal, but I happened to have them all on hand except the mustard seed, so I picked some up at Whole Foods in anticipation of making this.

With all the spices and lentils premixed, this left just the following to deal with in the morning:

    • 15 oz canned diced tomatoes
    • 10 oz chopped frozen spinach, thawed and drained
    • 4 cup(s) canned chicken broth, or vegetable broth
    • 1 small uncooked onion, minced
    • 1 Tbsp ginger root, fresh, minced
    • 1 Tbsp minced garlic

Since nothing had to be done with the tomatoes, spinach, or broth, it meant the only prep I had to do in the morning was deal with the onion, garlic, and ginger.

First up, the onion and garlic – no problem.

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Want to know a cool trick about peeling ginger? The secret lies in the following tool that you probably already have you in your kitchen:

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A spoon! The spoon peels only the skin off the garlic if you use it like so:

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Sort of scraping the skin off. It works so much better than a pairing knife or anything else. Thanks to my sister Heather for teaching me this trick because you don’t waste any of the ginger itself!

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After everything is prepped, toss it into the crockpot with the lentils, spices, tomatoes, and spinach.

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Mix it all together.

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Then pour in your broth.

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And you are ready to go. When you come back to it 6 (or 8.5) hours later, the liquid will have absorbed and you’ll be left with a thick lentil stew.

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Mix it up and then add your two final ingredients:

  • 2 tsp fresh lemon juice
  • 1/3 cup(s) cilantro, fresh, minced

And you are ready to eat!

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This stew was absolutely DELICIOUS. It’s full of flavors, textures and is so, so satisfying. Since it was 6 servings, I ate one on the spot and then put the other 5 in containers for lunch during the week.

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I ended up freezing two of them for later, but let me tell you – it’s even better the next day as leftovers since the flavors have even more time to mesh together.

If you want to print the recipe, click over to the version, but don’t forget to cut the salt at least in half!

Do you ever use your slow cooker in warmer weather? Share a favorite crockpot recipe in the comments if you have one!

BBQ Chicken Pita Pizza

I could eat pizza for every meal of every day and die happy. Just had to get that out there.

Recently, I’ve been really into making personal pizzas where I can eat the whole thing for a filling meal with a reasonable amount of PointsPlus. I had some leftover chicken in the fridge and came up with this idea of BBQ Chicken Pita Pizza and it turned out AWESOME.


BBQ Chicken Pita Pizza

    • Prep time: 5 minutes
    • Cook time: 15 minutes
    • PointsPlus Value: 8


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    • 1 large Whole Wheat Pita
    • 2 oz. diced chicken
    • 2 tbsp BBQ sauce
    • 1 oz. Mozzarella
    • Red Onion
    • Cilantro for Garnish

To start, preheat your oven to 425º.

While that’s heating up, add the BBQ sauce to the chicken and mix well to combine.

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Spread the chicken over the pita as the base layer.

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Next comes the cheese. I found this brand at Trader Joe’s:

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And you get 3 mini balls for 2 pts+.

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Slice those up and spread them out over the chicken.

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And then sprinkle on red onions to taste. I love ‘em but you might want to use a few less if you’re not a huge fan.

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Pop the pita in the oven for 15 minutes, until the cheese is bubbly and melted, the crust is crispy, and the chicken is heated through.

Last addition – sprinkle the cilantro on top.

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And then slice and eat!

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Sooooooo good. I might make this again tonight!

What’s your favorite kind of pizza?

I looove white pizza. I am not that into red sauce on pizza, so that might be why I love this one so much too!

Simple Curried Chicken Salad Recipe

This week is pretty hectic for me with a lot of obligations both before and after work, so I wanted to come up with a quick and easy recipe that could last a few days for lunches.  When I saw leftover cooked chicken in my fridge on Sunday afternoon, the idea of a healthified chicken salad dawned on me and I got right to work.

I love chicken salad with lots of mix-ins, but when you get it at a restaurant or premade at the grocery store, it’s usually LOADED with mayonnaise and that translates to it not being very good for you. The version I came up with uses Greek yogurt in addition to light mayo, so it’s just as creamy and delicious as store-bought, but has just a fraction of the fat and calories.

I love the addition of different fruits and veggies to the mix to bulk it up and give it some texture, so I used red grapes, celery, and cilantro, but feel free to experiment with different combos and let me know how they turn out!

Curried Chicken Salad

    • Prep time: 10 minutes
    • Entire recipe yields 3 generous 1 cup servings, at 4pts+ each
    • If you’re following the Simply Filling Technique, this recipe will work if you omit the mayo and replace it with more greek yogurt


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    • 1 and 1/3 cup diced white meat chicken, cooked and cooled (182 grams)
    • 1 cup red grapes, sliced in half
    • 2 stalks celery, diced
    • 1/3 cup cilantro, rough chopped (optional)
    • 2 tablespoons light mayo
    • 1/3 cup nonfat greek yogurt
    • 1 tsp curry powder
    • salt to taste


First, prepare the dressing. Combine the mayo, yogurt, and curry powder in a bowl.

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Stir together until it’s uniform in consistency.

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And then that’s done.

In a large bowl, combine the chicken, grapes, celery, and cilantro.

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Add the dressing to the bowl, and stir until everything is well mixed and combined.

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Add salt to taste at this point – I used about 1/2 tsp.

And that’s it! This chicken salad holds up very well in the fridge, and has 3 generous 1-cup servings at just 4 pts+ each. I had one serving in a toasted pita for lunch immediately when it was done.

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And it was DELICIOUS. The textures from the grapes, celery, and chicken mean that each bite is slightly different, and the dressing is thick and creamy and coats everything well. This could be great on a sandwich, in a wrap, on top of greens, or just eaten straight with a fork.


Super Simple Tzatziki

Tzatziki sauce, or Greek cucumber yogurt sauce, is one of my favorite things on Earth. I used to love getting chicken souvlaki or lamb gyros on pita and dousing them in the sauce when I was a kid, having no idea it was not only completely delicious, but healthy, too.

Even though I had an idea that it was simple to make, until a few weeks ago, I’d never tried it at home. It was a delicacy I only had out at restaurants, particularly at Zatinya in DC (one of my favorite restaurants). Since I started eating meat again, I’m always looking for something delicious, easy, and healthy to take simply cooked chicken up a notch.

Finished Sauce

After trying this sauce out three weeks ago, I’ve made it FOUR different times since then, which is a lot for me because I don’t usually repeat things! But, this takes about 2 minutes to make, is delicious, and helps get dinner on the table in 20 minutes or less.

Super Simple Tzatziki

    • Entire recipe yields 2 servings with 1 pt+ each
    • Total Time: 2 minutes



    • 2/3 cup nonfat greek yogurt
    • 1/2 large cucumber, deseeded
    • 1-2 cloves garlic, to taste
    • Salt and Pepper, to taste


First, roughly chop the cucumber and garlic.


If you don’t love garlic, I would recommend mincing it at this point, but I like having small chunks of garlic in the sauce so I didn’t do that.

Next, add the garlic and the cucumber to a mini food processor.

Ready to Process

Pulse it for about 30 seconds, until the cucumbers and garlic are to your desired size.


Empty the contents of the processor into a bowl.

Chopped Cucs

Add in the yogurt, and stir it up.

Mixed Up

Season with salt and pepper, and taste it to make sure it’s seasoned to your liking.

Finished Sauce

That’s it!

I served mine with some simply baked chicken. I found this seasoning at Trader Joe’s that I am obsessed with lately:


I cooked chicken breast tenderloins at 350º for 20 minutes, flipping half way through, and then served it along sized a (microwaved) sweet potato and some green beans.


Everything goes well doused in the sauce, and you get a really big amount for just 1 PointPlus!

What’s your favorite sauce to use, either homemade or store-bought, to take things up a notch?

New Recipe: Mexican Wonton Bites

The inspiration for this recipe came from the fact that I was able to purchase wonton skins at Whole Foods for 75 cents! They were on sale for $2, and then with a coupon from Whole Foods for $1.25 off any Nasoya Product, I easily found room for them in my cart. I was planning on holding onto them for a while, but then when I realized they expired today, I knew I had to come up with something fast!


The best part of this recipe besides that it’s so simple and delicious is that it requires just three ingredients, and is totally customizable based on what you have in your kitchen! I wanted to go super simple and just used refried beans and cheese for the filling, but you could easily add corn, ground beef, pepper, onions, or anything else you can think of. The technique remains the same, just make sure whatever you put in them is cooked and/or thawed so everything heats up evenly. Here goes!

Mexican Wonton Bites


    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Entire recipe yields 12 pts+, or 1pt+ per wonton bite



    • 12 wonton skins
    • 1 cup fat-free refried beans
    • 1 oz. shredded part-skim mozzarella
    • Optional: Salsa + Avocado for garnish


First, preheat your oven to 350º. While that is heating, spray a mini-muffin tin with nonstick spray.

Greased Mini Muffin

Next, press one wonton skin into each muffin cup so that it’s flat on the bottom with the edges poking out.

Wonton Shells Ready to Bake

Place them in the preheated oven for 5 minutes so they get slightly baked and hold their shape. They’ll look something like this after 5 minutes:

Pre-Baked Wonton Shells

Next, spread the 1 cup of refried beans evenly between the shells, which works out to about 1.5 tbsp per wonton.

Wontons w Beans Only

Then, sprinkle the shredded cheese evenly between the wonton bites.

Wontons w Beans and Cheese

Last step, pop them back in the oven for 10 more minutes. They are done when the cheese is melted and the edges are browned.

Baked Wontons

Garnish as desired. I put a dollop of salsa on each one plus spread 30 grams (1 pt+ worth) of avocado among 6 of them.

6 Wontons

That plus a nice bowl of veggie soup was a very satisfying 8 pt+ dinner! These heat up nicely the next day too in the toaster, so I had the leftovers at work yesterday with more veggie soup and an orange – so good!

These wonton bites are crispy, creamy, and cheesy, and literally melt in your mouth. So simple and yet so delicious. I’ll definitely be making them again!

Italian Tofuballs

There’s something about having balls in the name of a recipe if you’re mature like me that makes it that much more fun, no? =)


In all seriousness, I am excited to share this recipe with you guys! It’s an awesome one and I haven’t posted a recipe in a LONG time.

The idea for these came to me because I wanted to do something on the creative side with tofu rather than just baking it, and I remembered how good that tofu ricotta that I made into lasagna was. I wanted to go with that same concept of crumbling it up, and then I realized crumbling it up could work perfectly in an italian meatball type dish, but with tofu instead! These balls are packed with flavor and texture, and are crispy on the outside and soft on the inside. They are absolutely delicious and could work well over pasta, on a sub with sauce and cheese, or just straight up dipped into sauce like I had them for dinner last night!

Italian Tofuballs


    • Entire recipe yields 20 pts+, or 1 pt+ per tofuball if you make 20
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Printable recipe here



    • 1/2 large onion, diced
    • 3 cloves garlic, minced
    • 1 block tofu, pressed (I use this)
    • 2 slices bread of choice (I used Ezekiel 4:9 Sesame)
    • 1/4 cup parmesan
    • generous handful of parsley, chopped
    • 1/3 cup eggwhites


To start, cook the onion and garlic in a pan over medium heat until browned, about 10 minutes.

Onions and Garlic

While that is cooking, toast the bread and then place it in a food processor and process until it becomes breadcrumb consistency.


Next, add the pressed tofu to a large bowl and crumble with your hands or a fork.


Then, add in the breadcrumbs, parmesan, parsley, salt, pepper, and garlic and onion mixture.


Mix to combine before adding your egg whites, and then mix again until uniform consistency.


Now, turn your oven to 350º and it’s time to get your hands dirty and make the balls! I just formed about a handful into small tofuballs that were about an inch in diameter.


Place them on a greased baking sheet, or else if you’re like me and your oven isn’t big enough for a baking sheet, two pans will work just fine.


Now, place them in your preheated oven for 45 minutes, turning half way. They are done when they are crispy and browned on the outside and cooked through!


I was impressed with how well they held together and how much they look like actual (turkey)meatballs.


I had 7 of them for dinner for 7 pts+ with a 1/2 cup of sauce for dipping.


They held up really well to the sauce and it was the perfect compliment to the balls!


Since everything is mixed through, the middle of them are filled with different flavors and textures and are absolutely delicious!



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