Simple, Healthy Spaghetti Sauce

I have always been a big pasta fan! Family dinners growing up often consisted of my Dad’s pasta sauce, more than one helping and a few pieces of Italian bread.  Surprisingly, we’re not Italian!

Over the years, as I’ve gotten older, carbohydrates, large portion sizes, and 3 pregnancies had really hit the waistline!! I switched from traditional pasta to wheat pasta; and recently I developed a huge love for Spaghetti Squash. Seriously, it’s soooo good! I also made adjustments to the Sauce I was using and thought I would share this simple, yet healthy recipe.

What you’ll Need:

  • Olive Oil (for cooking)
  • 1 Pepper (any color)
  • 1 Onion (red or sweet)
  • 1- 14 oz. can Diced Tomatoes (plain or with seasonings)
  • Italian Seasoning
  • Minced Garlic
  • 1 Jar Organic Spaghetti Sauce (I used Pellicano’s)

**This is a chunky vegetable sauce, but you can add 1 pound ground beef or ground turkey to make it a meat sauce and add some protein.**

Step 1: Diced the Pepper and Onion.

Step 2: Saute the vegetables in Olive Oil with 1 tsp minced Garlic (1-2 cloves) and 1 tsp Italian Seasoning. Cook until softened.

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Step 3: Add the can of diced tomatoes. Let cook 1-2 minutes then add the jar of Spaghetti Sauce and simmer for about 5 minutes.

 

Step 4: Serve over Pasta of your choice, or as I mentioned, my new favorite Spaghetti Squash. Enjoy!!

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Condensed Recipes Details

Ingredients:

  • Olive Oil (for cooking)
  • 1 Pepper (any color)
  • 1 Onion (red or sweet)
  • 1- 14 oz. can Diced Tomatoes (plain or with seasonings)
  • Italian Seasoning
  • Minced Garlic
  • 1 Jar Organic Spaghetti Sauce (I used Pellicano’s)

**This is a chunky vegetable sauce, but you can add 1 pound ground beef or ground turkey to make it a meat sauce and add some protein.**

  1. Diced the Pepper and Onion.
  2. Saute the vegetables in Olive Oil with 1 tsp minced Garlic (1-2 cloves) and 1 tsp Italian Seasoning. Cook until softened.
  3. Add the can of diced tomatoes. Let cook 1-2 minutes then add the jar of Spaghetti Sauce and simmer for about 5 minutes.
  4. Serve over Pasta of your choice, or as I mentioned, my new favorite Spaghetti Squash. Enjoy!!

 

Until next time……Thea 🙂

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Pumpkin Gingerbread Recipe

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This bread has been a favorite in our house for years!! I got the recipe from an old co-worker and over the years I’ve updated it to try to cut the sugar and overall calorie content. (It originally called for almost 3 cups of sugar and a cup of vegetable oil!!)

With my new clean eating endeavors this year I have converted this to a much healthier, yet still awesomely delicious family favorite! So here’s what you need!

  • 1 Cup Honey or Maple Syrup
  • 1/2 cup Coconut oil
  • 1/2 cup apple sauce (no sugar added)
  • 4 eggs
  • 2/3 cup water
  • 1- 15 oz can pumpkin puree
  • 2 tsp. ground ginger
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 3 & 1/2 cups Whole Wheat flour (or flour preference /required for your diet)
  • 2 tsp. baking soda
  • 1 & 1/2 tsp. Sea Salt
  • 1/2 tsp. baking powder (this is debated with clean eating, but it’s only a 1/2 tsp)

Step One: Preheat oven to 350 degrees (F). Lightly grease two 9×5 loaf pans.

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Step Two: In a large mixing bowl combine honey/maple syrup, apple sauce, coconut oil and eggs. Beat until smooth.

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Step Three: Add water and blend well.

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Step Four: Stir in pumpkin puree and spices.

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Step Five: In a separate bowl combine flour, baking soda, salt and baking powder. Add dry ingredients into wet ingredients and blend with a spoon until just mixed (pumpkin chunks are good).

**Optional: Add dark chocolate chips, nut of your choice, or unsweetened coconut.**

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Step Six: Pour into pans and bake for 45-50 minutes. Check with a toothpick. Once it comes out clean it’d done.

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Step Seven: Remove from the pans while warm, cool on Rack and store in a sealed plastic bag to retain moist texture.

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    Now enjoy!!!

0412151727Recipe Details

Ingredients:

  • 1 Cup Honey or Maple Syrup
  • 1/2 cup Coconut oil
  • 1/2 cup apple sauce (no sugar added)
  • 4 eggs
  • 2/3 cup water
  • 1- 15 oz can pumpkin puree
  • 2 tsp. ground ginger
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 3 & 1/2 cups Whole Wheat flour (or flour preference /required for your diet)
  • 2 tsp. baking soda
  • 1 & 1/2 tsp. Sea Salt
  • 1/2 tsp. baking powder (this is debated with clean eating, but it’s only a 1/2 tsp)
  1. Preheat oven to 350 degrees (F). Lightly grease two 9×5 loaf pans.
  2. In a large mixing bowl combine honey/maple syrup, apple sauce, coconut oil and eggs. Beat until smooth.
  3. Add water and blend well.
  4. Stir in pumpkin puree and spices.
  5. In a separate bowl combine flour, baking soda, salt and baking powder. Add dry ingredients into wet ingredients and blend with a spoon until just mixed (pumpkin chunks are good). **Optional: Add dark chocolate chips, nut of your choice, or unsweetened coconut.**
  6. Pour into pans and bake for 45-50 minutes. Check with a toothpick. Once it comes out clean it’d done.
  7. Remove from the pans while warm, cool on Rack and store in a sealed plastic bag to retain moist texture.

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