Craving Ellie-Sesame Stir-Fried Chinese Greens, Quinoa Stir-Fry and Cheesecake Pops

This week's Craving Ellie recipe, Sesame Stir-Fried Chinese Greens, was chosen by Apple Crumbles. You can find the recipe there. It was a really easy recipe- your choice of napa cabbage or bok choy, which you stir-fry and then add rice wine vinegar, soy sauce, and sesame oil. Simple and quick. Just how I like it. Oh, and you top it off with a sprinkle of toasted sesame seeds. I was fixing a stir-fry to go with it and as I was preparing the stir-fry, I realized that the sauce for the stir-fry was exactly the same as the Chinese Greens. Perfect! I decided to include that recipe too, since that is what we had for dinner. The stir-fry was served over quinoa- I used a combination of normal and red quinoa. It was delicious. I also added a yellow and orange pepper for more color and nutrition.
My hubby also made a request for his favorite treat before he left a couple days ago. He loves Cheesecake Pops. I have made them at least 5 times since I tried them for the first time with the Daring Bakers last April. He wanted to take them to work and I made the leftover cheesecake into cheesecake cups. So, you have the healthy dinner and the decadent dessert. But, luckily the decadent dessert was made for other people to enjoy. Hope you try some of these delicious dishes!

The link for the Cheesecake Pops and Cheesecake Cups
Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa from Cooking Light

Dressing:

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

Dash of crushed red pepper

Stir-fry:

1 1/2 cups water

1 1/2 cups uncooked quinoa

1 tablespoon dark sesame oil

1 cup chopped onion

2 garlic cloves, minced

2 cups red bell pepper strips

2 cups sliced mushrooms

2 cups (1-inch) sliced asparagus (about 1 pound)

1/2 teaspoon salt

1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed

2 tablespoons sesame seeds

To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.

To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

Up Tomorrow- Steel-Cut Oat Risotto