Vegetable Stir Fry
| 2 Tbsp Olive oil | 1 small onion, halved and sliced |
| 1 cup broccoli florets | 1/2 Tbsp fresh grated ginger |
| 1 red bell pepper, thinly sliced | 1 lb tofu, cubed |
| 1 cup cooked rotini pasta | 8 oz. grated Parmesan cheese |
Heat nonstick skillet or wok to medium high, and add oil. When oil is hot, add onion and stir to cook, about 1 minute. Add broccoli, ginger, pepper, and tofu and cook another 2 minutes (or until broccoli is almost tender). Add cooked pasta and stir until mixture is thoroughly heated. Top each serving with 2 oz. Parmesan cheese.
Serves 4
Serve with 1 serving light and creamy yogurt pie with 2 Tbsp raspberry sauce. This meal has approximately 500 calories and includes 2 starch, 3 meat, 1-2 vegetable, 1 fruit, and 2 fat exchanges.
