5 Ingredients or Fewer

I know, I know—this hardly qualifies as a recipe (I can just hear the critics!). Yet this recipe has saved me from take-out more times than I care to admit. Gourmet it’s not, but it is low in fat and high in fiber and protein. And since everyone in my family likes this, it ranks among our favorite “emergency” dinners. Serve with Creamy Coleslaw (page 35) and baked sweet potatoes.

Bok choy combines crunch and leafiness in one neat package and cooks up quickly in stir-fries.

Good Southern corn on the cob (available nearly all year around) served with these tasty kebabs results in a meal recalling outdoor summer barbecues. A sure cure for winter doldrums!

So good and very easy, this recipe might just be the ticket to onverting tofu skeptics.

Look for some of the interesting Asian-style vegetable mélanges in the frozen vegetables section. They’re great to have on hand when you crave a quick stir-fry but don’t feel like chopping. Serve with hot cooked rice or noodles and raw carrot and celery sticks, or try the accompanying menu.

Spicy Thai peanut sauce is another of my favored shortcuts to great flavor. There are a number of good, natural brands available, some much lower in fat than you might expect. Serve over hot cooked brown rice or Asian noodles such as soba.

As you can see, I really like what barbecue sauce does for tofu. This is excellent over rice.

This is as luscious-tasting as it is nourishing.

This is a family favorite that I make regularly. It can be sautéed or baked and is a great accompaniment to Asian-style noodle or rice dishes.

These crispy tofu cutlets are another favorite in our home. Enlist your kids to help with the breading and shaking—they’ll have fun with it, and they’re more likely to eat anything they’ve helped make. If you’re serving more than four, the recipe doubles easily, but be sure to use two baking sheets as well.

This recipe doubles easily for a bigger batch. Accompany with Asian noodles or rice and a simple stir-fry, as suggested in the menu.

Soft tofu is a good choice for dishes in which it is crumbled, as in this and the preceding scramble recipe. Both are good for lunch, a light dinner, or even as part of a casual brunch.

These tasty patties can be sandwiched into rolls with lettuce and sliced tomatoes or served on their own as a side dish for grain, potato, or pasta dishes.

This hearty dish is reminiscent of Chinese restaurant peppersteak.

These simple kebabs may become a staple for you if you like grilled foods. In the colder months, they turn out well from the broiler. Serve with corn on the cob, diced fresh tomatoes, and a simple slaw made from shredded cabbage and your favorite vinaigrette.

A great choice for hearty appetites, this convincingly dispels the notion that vegetarian cuisine is “rabbit food.”

The sweet flavor of sautéed peppers contrasts delectably with crisp polenta. Try serving this with Rice and Peas (page 100) and a simple tossed salad.

These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.

Lentils and spinach both marry well with curry spices. Each complements the other’s flavor, too.