1 12-oz. package of extra firm tofu
1/4 cup hoisin sauce
3 Tbsp. soy sauce
1 tsp. sesame oil
3 Tbsp. dry sherry
3 tsp. chili paste
3 Tbsp. brown sugar
2 Tbsp. olive oil
2 garlic cloves, minced
5 cups fresh green beans trimmed and cut into 2 inch pieces
1 small onion, diced
1 can sliced water chestnuts
Salt and pepper to taste

Drain tofu. Place tofu block in a bowl under 3 or 4 folded paper napkins. Cover tofu block with 3 or 4 folded paper napkins and place unopened can of water chestnuts on top of napkins. Allow tofu to sit for 30 minutes. While waiting, combine hoisin sauce, soy sauce, sesame oil, dry sherry, chili paste and brown sugar in a small bowl and set aside.

Remove tofu from napkins and cut into small cubes. Heat oil in a skillet and saute garlic for one minute. Add tofu and 4 Tbsp. of sauce and stir fry tofu for 3 minutes. Remove tofu from pan and set aside. Saute green beans, onion and water chestnuts in pan for 5 minutes. Add tofu and remaining sauce and cook for 2 minutes. Serve with rice or noodles.

The Skinny: Use low fat cheeses.

Simple Salad

Variety of Romaine, endive, Boston and radicchio lettuce
1/4 cup crumbled goat cheese
1 cucumber, seeded and sliced
6 fresh basil leaves
2 plum tomatoes chopped
1/4 cup pitted and halved Greek olives
Salt and pepper to taste
1/3 cup olive oil 2 Tbsp. red wine vinegar

Combine all ingredients except olive oil and vinegar, toss well. Mix together oil and vinegar and sprinkle over salad just before serving.

The Skinny: Goat cheese is supposed to be lower in fat than most other cheeses.

Parmesan Dill Rolls

1/4 cup butter
1/3 cup milk
3 Tbsp. water
Pinch of salt
2/3 cup flour
2 eggs
1 tsp. dried dill
1 cup Parmesan cheese, grated

Combine butter, milk, water and salt in a large saucepan. Heat thoroughly over medium-high heat. Add flour and stir well. Place mixture in a bowl and add eggs, dill and Parmesan cheese, mixing to form a batter. Drop individual rolls on a greased cookie sheet and bake for 18 - 20 minutes at 450 degrees. Yields 8 - 10 rolls

The Skinny: Use low fat milk and your favorite egg substitute.