Dinner Ramen
Ramen is fast, easy and delicious -- but it's usually loaded with fat and salt. This recipe cuts the fat and sodium by using baked ramen and only half the enclosed seasoning packet. The tofu and veggies turn it into a full dinner. It's a great last-minute meal!
8 oz frozen stir-fry vegetables (without sauce)
1 pkg low-fat ramen (such as Campbell's® Baked Ramen) (optional)
2 oz cubed tofu
1/2 seasoning packet
Few drops chili oil or toasted sesame oil
Put the water and frozen vegetables into a pot and bring to a boil. (If you are using frozen tofu cubes, you can add them -- still frozen -- along with the vegetables.)
Add the ramen and boil for 3 minutes. Remove from heat and stir in the tofu and half of the enclosed seasoning packet. Put into a serving bowl.
Drizzle a few drops of the chili oil or toasted sesame oil over the ramen at the table, if desired. If you really use just a few drops, it provides a lot of flavor for about a gram of fat!
Yield: 2 servings Serving size: 1-1/2 cups
Per serving: 199 calories, 3 g total fat (0.3 g sat fat), 9 g pro, 36 g carb, 3.7 g fiber, 494 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1-1/2 vegetable