Sorry for the extended break – with the Easter holiday and a friend visiting, there wasn’t a whole lot of time to film or upload videos. Today I wanted to share with you a couple of recipes – one standby and one new one.
My standby spaghetti sauce (thanks mom)!
Olive oil (2-3 tbsp)
garlic – 6-8 cloves
1 large can whole tomatoes
1 large can tomato sauce
1 large can crushed tomatoes
1 large can tomato paste
herbs to taste (or fresh parsley and basil)
meat of your choice (italian sausage, ground beef, ground turkey, etc)
Brown garlic in olive oil, then add tomato sauce, crushed tomatoes, and tomato paste. If using fresh herbs, blend them with the whole tomatoes and then add to the pot. If using dried spices, just add your whole tomatoes (or diced) to the pot and then add spices to taste. Add a generous helping of parmesan cheese and cook on low for 1-2 hours.
Dice the red bell pepper in small pieces and brown your meat with the bell pepper. (Optional – add a few ladles of sauce to the meat and cook for a while). Add meat and bell pepper to the sauce and simmer about 1 more hour.
Add more parmesan, herbs, and salt to taste and serve over your favorite pasta!
Italian Baked Chicken and Veggies
3 medium yukon gold potatoes, diced
2 c. green beans, cut into 1 inch pieces (or frozen veggie mix of your choice)
1 lb chicken
1 (.7 oz) package Italian dressing mix
Cut green beans up. Line one side of the pan with green beans, or just add your veggies of choice.
Cut potatoes up. Line opposite side of pan with the potatoes.
Line the chicken breasts down the middle of the baking dish.
Sprinkle Italian dressing over the entire pan. Cover with foil.
Bake at 350 degrees for 1 hr or until everything is cooked through (mine took an hour and 15-20 minutes).
Recipe from Weight Watchers Journey to Healthy