Omni Chili with Tofu:
3/4 cup frozen carrot coins
1 15-oz. can Eden No Salt Added
Kidney Beans (or 2 cups cooked
kidney beans)
2 14 1/2 oz. cans diced tomatoes
1/3 cup frozen (or fresh) chopped onions
1 15-oz. can of Eden No Salt Added
Chickpeas (or 2 cups cooked
chickpeas
1/2 tsp. safflower oil
1 pkg. McCormick Chili Seasoning
1 lb. extra-firm tofu or Roma tomatoes, chopped
1/8 tsp. dried parsley
Add all the ingredients except the tofu to a
large sauce pot. Remove the tofu from the Heat the olive oil over medium
container and blot with a paper towel. Chop into 1/4″-1/2 ” squares. Bring the ingredients to a boil and add the tofu. Cover and simmer for 20 minutes. Let cool for 15 minutes with the cover
on before seving. Makes 15 servings.

Per Serving: (3/4 cup) heat to low and simmer until the bulgur
Calories 100 Sodium 170 mg
Total fat 3 g Cholesterol 0 mg c
Sat Fat 0 g/Trans Fat 0 g Carbs 14 g
Fiber 5 g Protein 7 g 8 servings.

Omni Bulgur Wheat Salad:
1 1/2 cups white onion, chopped
1/3 cup green bell pepper, chopped
2 tsp. olive oil
3/4 cup bulglur wheat, dry
1/3 cup blanched slivered almonds
1/2 cup raisins
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/8 tsp. ground black pepper
3/4 cup low-sodium chicken broth
1 1/2 cups water
1 1/2 cups Italian plum or Roma tomatoes, chopped
1/3 tsp. dried parsley
Heat the olive oil over medium heat in a saucepan. Saute the onion and green pepper until the onions are translucent. Add the blugur, almonds, raisins, and spices. Add the broth and water and bring to a boil. Reduce the heat to low and simmer until the bulgur is tender, about 20 minutes. Stir in the chopped tomatoes and parsley. Let cool for 15 minutes before serving. Makes 8 servings.
Per Serving: (1/2 cup)
Calories 120 Sodium 50 mg
Total Fat 3 g Cholesterol 0 mg
Sat Fat 0 g/Trans 0 g Carbs 20 g
Fiber 4 g Protein 3 g

I found these recipes in the Nutrition Action Health Letter in the May 2007 edition. This monthly news letter is always has interesting health related articles.