Makes 6 servings

1 medium onion, sliced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 (32oz) box of aseptically packaged chicken
     broth
1 (16-17oz) can cream style corn		 1lb boneless chicken breast cut into
   1" cubes
2 small zucchini, sliced
1 (10oz) package frozen chopped
   broccoli, thawed, OR 2 cups 
   chopped fresh broccoli
2 cups aseptically packaged milk

1. Cook and stir onion in large saucepan in oil until tender. Add flour: cook and stir 1 minute more.
2. Add broth, corn, chicken, zucchini and broccoli. Bring to a boil. Reduce heat. Cover: simmer 
    20 minutes or until chicken is no longer pink.
3. Stir in milk: heat through.

* 1 (10.5oz) box of aseptically packaged firm tofu can be substituted for chicken.

 

1 box (12oz) aseptically packaged firm tofu
8 ounces aseptically packaged chopped
   tomatoes, drained
4 ounces aseptically packaged chicken broth
12 ounces canned cream corn
8 ounces cut corn, blanched

  

8 ounces plain yogurt or buttermilk (as desired)
2 tsp white pepper
4 ounces green onions, chopped
1/2 tsp granulated garlic
1/2 bunch fresh cilantro

 
Method: Combine creamed corn, tofu, yogurt (or buttermilk), and chicken broth in a medium-sized pot, heating gently, stirring until tofu is blended. Add tomatoes, corn, and pepper and allow to simmer until the flavors are combined. Garnish with green onions, garlic, and cilantro.
Notes: Seasonal vegetables, such as new potatoes, squash, or peppers may be cubed and added as desired. For a deeper color, 2 tablespoons of tomato puree may be stirred in during cooking.
Serving Suggestions: Serve with artisan bread or a roasted corn salad, accompanied by apple cider or a muscadet.

Recipe by Nancy Berkoff, Rd. EdD, CCE

 


Ingredients:

12 ounces aseptically packaged firm tofu
8 ounces aseptically packaged chopped tomatoes, drained
4 ounces aseptically packaged soy milk
4 ounces mashed potato mix or leftover mashed potatoes
6 ounces seasonal mixed vegetables, cooked and drained

  

8 ounces cut corn, blanched
12 ounces creamed corn
1 teaspoon white pepper
1 teaspoon granulated garlic
1/2 teaspoon cumin

 

Method: Combine tofu, tomatoes, and soy milk in a pot and heat gently. Stir in creamed and cut corn, and allow to heat. Add mashed potato mix (or leftovers), stirring until smooth. Allow to heat. Add vegetables and spices, lower heat, and simmer for 20 minutes. Serve with spiced muffins (try a corn-jalapeno or a carrot-thyme) or freshly baked bread.

Recipe by Nancy Berkoff, Rd. EdD, CCE

 

Makes 6 servings
1 1/2 lbs lean ground beef
1 large green bell pepper, diced
1 large onion, diced
1 clove garlic, minced		 3 tbs chili powder
1 (26-45oz) package aseptically packaged
   chopped tomatoes
1/2 cup steak sauce
1 (15.5-16oz) can kidney beans, drained

 
1. Cook beef, green pepper, onion and garlic in large heavy saucepot over high heat, stirring frequently until beef is browned, about 15 minutes. Drain excess fat.
2. Stir in chili powder; cook, stirring for 1 minute.
3. Add tomatoes and steak sauce to beef mixture; heat to a boil.
4. Cover; reduce heat and simmer 45 minutes, stirring occasionally.
Stir in beans. Cover and simmer 15 minutes more. Serve hot.

 

Chilled Butternut Squash Soup

Ingredients:

1 box (34 ounces) aseptically packaged butternut squash soup
1 box (12 ounces) aseptically packaged firm tofu
1 box (8.5 ounces) aseptically packaged orange juice
1 teaspoon mace
2 teaspoons ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg

Combine soup and tofu in a blender canister and blend until smooth.
Next, add orange juice and spices, and blend until well combined. Pour
into serving bowl, and serve well chilled. This recipe makes 6 serving.

 

Autumn Delight

Ingredients:

8 ounces aseptically packaged vanilla-flavored, meal-replacement
beverage
2 tablespoons prepared pumpkin pie filling
1/8 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice

Combine ingredients in a blender until smooth. Chill for one hour and
serve with ginger snap cookies. This recipe serves 2.

As an alternative, thicken with 1 beaten egg; pour into a tart shell and
bake at 325 degrees for 20 minutes.

 

Royal Stir-Fry

Makes 4 servings

 
Vegetable oil spray
1/2 cup chopped green onions
1 clove minced garlic
1/4 cup minced carrots
1/2 cup yellow bell pepper, deseeded and cut into thin strips
2 cups fresh baby spinach, washed and cleaned
3/4 cup chopped broccoli florets

 

 1 cup aseptically packaged firm tofu, cut into ½-inch cubes
2/3 cup roasted peanuts
1/2 cup dried tart cherries
2 tablespoons soy sauce
1 teaspoon minced fresh ginger
Cooked chicken, beef, or pork, shredded (optional)

 
1. Spray a large skillet with vegetable oil; heat skillet.
2. Add onions and garlic; cook, stirring, over high heat 2 minutes or until garlic is soft.
3. Reduce heat; add carrots, pepper, spinach and broccoli. Cook, stirring frequently until vegetables are just soft, about 2 to 3 minutes.
4. Cover; simmer 2 minutes.
5. Add tofu, peanuts, dried cherries, soy sauce and ginger. If desired, add chicken, beef or pork. Cook 2 to 3 minutes, stirring, until all vegetables are tender and mixture is hot.
6. Serve over steamed jasmine or brown rice or whole wheat couscous.

If more sauce is desired, add ½ cup vegetable broth when adding tofu.

© 2000-2006 Aseptic Packaging Council