Sentences with phrase «cup spaghetti sauce»

To prepare, use: 2 ounces of uncooked veggie pasta 1/2 cup spaghetti sauce 1 Italian chicken sausage 2 minced garlic cloves 1/2 cup chopped mushrooms 1/2 cup chopped onions 1/2 cup chopped zucchini 2 tbsp grated Parmesan cheese

Here are a few quick snack ideas that provide approximately 250 calories: * English muffin pizza: Split 1 whole - wheat English muffin, top with 1/3 cup spaghetti sauce and 1 - 2 tbsp shredded cheese.

In a 9 x 13 ″ baking dish, spread 1/2 cup spaghetti sauce.

Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.

1/3 cup ricotta or creamed cottage cheese 3 tablespoons grated Parmesan cheese 2 cups (1 pound) cooked drained ground beef 1 cup shredded mozzarella cheese (4 ounces) 1/2 cup spaghetti sauce 1/2 teaspoon salt 1/2 cup baking mix 1 cup milk 2 large eggs Additional spaghetti sauce, heated, if desired

1 1/4 pounds ground turkey 1 cup spaghetti sauce, divided 1/2 cup Italian - seasoned bread crumbs 1/2 cup finely chopped onion 2 eggs (or 1 egg and 2 egg whites), slightly beaten 2 tablespoons grated Parmesan cheese 1/2 teaspoon fennel seed, crushed (optional) 1 package (10 oz) frozen chopped spinach, thawed and well drained 3/4 cup low - fat shredded mozzarella cheese

Stir together beef, 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt, spoon evenly over cheeses.

Serving Size: 4 Special Info: Nut free Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to 180 °C.

1 pkg Nasoya ® Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Organic Extra Firm TofuPlus, rinsed and patted dry 2 tbsp mayonnaise or vegan mayonnaise 1 pkg (10 oz) frozen chopped spinach, defrosted and drained well 1 tbsp Italian seasoning 1 large eggplant, end removed, sliced thin lengthwise Olive oil or olive oil spray 2 cups spaghetti sauce

Not exact matches

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

1 spaghetti squash 2 cups Oven - Roasted Tomato Sauce or other pasta sauce 1Sauce or other pasta sauce 1sauce 12 oz.

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

spaghetti squash 1 or 2 chipotle peppers in adobo sauce, seeded and finely chopped (you will not use the sauce) 2 tbsp extra-virgin olive oil 1/2 cup crumbled queso fresco cheese, plus more for garnish 1/4 cup finely chopped cilantro, plus sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper

shrimp (3 points), 1 ounce part - skim mozzarella (2 points), 8 ounces of spaghetti squash (0 points), 3/4 cup tomato sauce (0 points) and 1 cup baby spinach (0 points).

To serve, put 1 cup spaghetti squash in each of 6 serving bowls and top each with a generous 3/4 cup of sauce.

ingredients HERBY STORE BOUGHT TOMATO SAUCE 1 pound spaghetti 1 jar tomato sauce (24 - ounces) 2 cloves garlic (grated) 1 tablespoon fresh oregano (leaves only, chopped) 1 tablespoon thyme (leaves only, chopped) 1 teaspoon crushed red pepper flakes Kosher salt (to taste) fresh basil (leaves only, to garnish) 1/2 cup Parmesan cheese (grated, to garSAUCE 1 pound spaghetti 1 jar tomato sauce (24 - ounces) 2 cloves garlic (grated) 1 tablespoon fresh oregano (leaves only, chopped) 1 tablespoon thyme (leaves only, chopped) 1 teaspoon crushed red pepper flakes Kosher salt (to taste) fresh basil (leaves only, to garnish) 1/2 cup Parmesan cheese (grated, to garsauce (24 - ounces) 2 cloves garlic (grated) 1 tablespoon fresh oregano (leaves only, chopped) 1 tablespoon thyme (leaves only, chopped) 1 teaspoon crushed red pepper flakes Kosher salt (to taste) fresh basil (leaves only, to garnish) 1/2 cup Parmesan cheese (grated, to garnish)

-- Spaghetti Squash with Trader Joe's Turkey Meatballs (meatballs baked stovetop in a cup of Classico tomato sauce... and I throw in a handful of chopped mushrooms and zucchini.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese, mushrooms and diced green pepper.

Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.

Step 10Plate 3 meatballs and 1/4 cup of sauce over one - quarter of the spaghetti squash per person.

1/2 of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil

400 grams uncooked spaghetti For the meatballs250 grams ground beef250 grams ground pork 1 piece El Rey chorizo de bilbao, chopped finely (or 1 can chorizo de bilbao) 1/4 cup fresh parsley, chopped finely2 eggs 1/2 cup breadcrumbs3 cloves garlic1 / 2 cup onions, minced salt and pepper to taste For the sauce1 / 2 cup olive oil15 to 20 pieces meatballs 5 cups red sauce 2 tablespoons chopped fresh basil 1/4 cup chopped fresh parsley salt and pepper to tasteParmesan cheese 1 Prepare the meatballs: Mix all ingredients together in a bowl.

2 pounds boneless, skinless chicken breasts 1 can diced tomatoes (14.5 oz) 1 can tomato sauce (14.5 oz) 1 onion thinly sliced 4 - 6 garlic cloves, whole 1/2 cup balsamic vinegar 12 pitted kalamata olives palmful Italian herb mix (thyme, basil, rosemary, oregano) 1 package whole wheat spaghetti

whole - wheat spaghetti (udon noodles are great here too) 2 cups frozen edamame 1 - 2 cloves garlic, minced 4 scallions, minced 1/4 cup vegetarian «oyster» sauce 3T rice vinegar 3T reduced - sodium soy sauce 2 tsp sugar 2 tsp toasted sesame oil 1 - 3 tsp sriracha 1T canola oil 2 medium carrots, cut into matchsticks (or 1 cup pre-cut shredded carrots) 1 red bell pepper, cut into matchsticks

Vegan Lasagna No boil lasagna pasta 2 jars spaghetti sauce 3 medium / large zucchini, peeled and sliced thin 1/2 green bell pepper, cut into dipping - size strips 2 1/2 cups frozen broccoli 1 teaspoon each of parsley, thyme, oregano, rosemary, garlic powder and minced dried onion 1/2 cup fresh spinach 1/4 cup meatless crumbles, optional Daiya -LSB-...]

Spaghetti Squash with Garlicky Greens and Walnut Sauce Prep time: 10 minutes Cook time: 45 - 60 minutes * serves four 1 medium - large spaghetti squash 3 cups chopped cilantro 4 cups spinach cups chopped kale 1/2 cup chopped walnuts (I've also tried using chestnuts, but it was a bit too sweet) 5 cloves of garlic rapeseed oil salt and pepper,Spaghetti Squash with Garlicky Greens and Walnut Sauce Prep time: 10 minutes Cook time: 45 - 60 minutes * serves four 1 medium - large spaghetti squash 3 cups chopped cilantro 4 cups spinach cups chopped kale 1/2 cup chopped walnuts (I've also tried using chestnuts, but it was a bit too sweet) 5 cloves of garlic rapeseed oil salt and pepper,spaghetti squash 3 cups chopped cilantro 4 cups spinach cups chopped kale 1/2 cup chopped walnuts (I've also tried using chestnuts, but it was a bit too sweet) 5 cloves of garlic rapeseed oil salt and pepper, to taste

DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart

ingredients CLASSIC TOMATO SAUCE 2 pounds fully ripened plum tomatoes 6 tablespoons unsalted butter 1 medium onion peeled, halved) Kosher salt (to taste) 6 fresh basil leaves 1 pound spaghetti 1/2 cup Parmesan cheese (grated, to garnish)

Ingredients: 8 Italian sausage links (2 pounds)(substitute bratwurst or kielbasa, if desired) 48 ounces spaghetti sauce 1 can (6 ounces) tomato paste 1 large green pepper, thinly sliced 1 large onion, thinly sliced 1 tablespoon fresh grated Parmesan cheese 1 teaspoon dried parsley (or 2 tablespoons minced fresh) 1 cup water

1 pound whole - grain spaghetti 3 tablespoons raw ginger root 2 cloves garlic 1 1/2 cups peanut butter, smooth unsalted 1 cup rice wine vinegar 1/3 cup sugar 1/3 cup soy sauce 1/2 cup water 2 tablespoons sesame salad oil (or another cooking oil) 1 tablespoon red pepper flakes or cayenne pepper (or to taste) 2 1/2 pounds frozen mixed vegetables 2 tablespoons vegetable oil 3 tablespoons sesame seeds

1 pound ground beef or sausage 2 cans (26 ounces each) condensed tomato soup 6-1/2 cup water 1 jar (28 ounce) spaghetti sauce (I use one quart of homemade) 1 tablespoon Italian seasoning 1 - 16 ounce bag rotini noodles 2 cups cheddar cheese

3/4 cup steamed broccoli 1/2 cup cherry tomatoes 1 cup + of spaghetti squash 4 meatless meatballs by Trader Joe 3 Tbsp of organic marinara sauce

Yield: 1 loaf Ingredients 2 cups tomato - basil flavored spaghetti sauce 2 Tbsp grated Parmesan cheese 3 - 4 cups bread flour * 1 package (2 1/4

Ingredients 2 Tablespoons peanut or canola oil 1/2 to 3/4 pound ground pork 1/4 cup rice wine or dry sherry 3 Tablespoons chile bean paste 2 teaspoons soy sauce, plus more to taste 2 cups chicken or vegetable stock 6 to 8 cups cooked spaghetti squash (from a medium 4 to 5 lb.

I have put the dry stuff in a recycled spaghetti sauce jar and I'll add lemon juice to the «cup» part of the door.

1 medium bowl of cooked spaghetti with stir - fried prawns and 1/2 a cup of tomato - based sauce.

cooked tomato products pack a big health punch (at 32 milligrams, 1 cup of spaghetti sauce serves up the days recommended intake).

24 ounces (about three cups) of spaghetti sauce (I make my own, but there are a few good store - bought brands.

1 cup of grapes 1 cashew lara bar Big Salad of broccoli and lettuce with Raw Crackers with Tahini Garlic and Lemon dressing with Chocolate Honey fudge Zucchini Spaghetti with Marinara sauce with lots of basil 1 cup parsnips and cashew rice with tahini and a bit of sesame oil Buckwheat cereal with protein milk and strawberries Calories ~ 2436

3/4 cup steamed broccoli 1/2 cup cherry tomatoes 1 cup + of spaghetti squash 4 meatless meatballs by Trader Joe 3 Tbsp of organic marinara sauce

A 1 - cup serving of spaghetti sauce, for example, might contain 1,200 milligrams of sodium, or nearly your entire daily allotment if you aim for no more than 1,500 milligrams per day.

Add vegetables and meat to 2 cups of crushed tomatoes or tomato sauce and then serve over spaghetti squash.