sweet & sour tofu, turkey enchiladas and fruit smoothies

Tonight's dinner was sweet and sour tofu with orange and yellow peppers, onions and pineapple over brown rice, sugar snap peas and blueberries and blackberries. I love a colorful plate!
The tofu bake was a recipe from Moosewood Restuarant: Simple Suppers, and I added the sauté with basically the same marinade as the tofu-- honey, vinegar, soy sauce, sesame oil, garlic and ginger. Even Jack liked the tofu, though he's a pretty good eater for most of what I make.

Our favorite snack the past few nights has been fruit smoothies. Last night, we had strawberry banana and tonight we had strawberry, blackberry and blueberry. We just add frozen fruit, some lowfat vanilla yogurt, rice or soy milk (or reg. skim milk) and some flaxseed. They really hit the spot on a 2 degree night.

Last night's dinner- ground turkey breast enchiladas with corn, black and pinto beans, salsa, cheddar cheese and onions, Spanish rice, pineapple and grapes.