Favorite Pizza Sauce: 15
oz jar tomato sauce (or 5 fresh tomatoes — see below for How - Tos) + 2 tsp oregano + 1 1/2 tsp garlic granules + 1 tsp paprika + 1/2 Tbsp basil + 1/2 tsp onion granules.
2 Tbsp olive oil 1 med onion, diced 2 med carrots, diced 1 celery stalk, diced 1 med zucchini, diced 1 large clove garlic, minced 1 potato, diced 3 cups sliced cabbage 1 can cannelllini beans, rinsed and drained 1 15
oz jar tomatoes, undrained 3 cups chicken broth 3 cups water 1/2 tsp dried rosemary 1/2 tsp salt 1/2 tsp pepper Parmesan chesse (optional)
Not exact matches
I used 1
jar (26
oz) of Trader Joe's Organic Marinara instead of making the
tomato sauce and sprinkled a little cinnamon on the top layer of sauce.
4 C rice (I use medium - grain; long - grain will work as well) 1 packet Goya caldo de pollo (chicken bouillon) 2 packets Goya Sazon con culantro y achiote 6
oz Salchichon (summer sausage will also work), sliced then quartered 15
oz can gandules (pigeon peas), drained 12
oz jar of Goya recaito sufficient canola oil to coat rice (about 1/4 C) 2 T
tomato paste or 1 C
tomato sauce 4 C water if using
tomato paste or 3 C water if using
tomato sauce
I had an 18.5
oz jar of diced
tomatoes on hand, so used that and upped the water to 2 C and it worked perfectly.
INGREDIENTS 3 large cans or
jars (28 ounces, total 84 ounces) of crushed
tomatoes 12 ounces
tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4
oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5
oz)
jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma
tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
-1 package lasagna noodles -25
oz jar of pasta sauce (I like any kind from Trader Joe's)-1 small
jar of pesto -1 bag baby spinach -2 to 3 zucchini -4 roma
tomatoes -2 to 3 medium carrots -5
oz.
jar roasted red peppers, drained and chopped (or artichoke hearts and / or fresh cherry
tomatoes, halved) 6 - 8
oz.
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8
oz 1/3 less fat Philadelphia cream cheese 8
oz reduced fat sour cream 16
oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large
tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25
oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8
oz firm tofu, cubed 18
oz jar of diced
tomatoes 13
oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
1 lb ground turkey 1 (12
oz)
jar roasted red bell peppers 1/4 cup
jarred sundried
tomato pesto (You could also use basil pesto.)
Ingredients: 6 orange peppers 1 cup of quinoa 2 cups water Olive oil 2 gloves of garlic, minced 1 onion, chopped 1 zucchini, chopped 1 teaspoons chili powder 1 teaspoon coriander 1 teaspoons cumin 1 16
oz can of black beans 1 16
oz can of diced
tomatoes 1 cup frozen corn Salt to taste A
jar of your favorite salsa
1 TBL pastured butter (raw from grass fed cows preferred) 1 large organic onion, diced 2 - 3 cloves organic garlic, peeled, smashed and minced 2 lbs grass fed ground beef 3 TBL chili powder (non-irradiated, organic preferred) 1 tsp garlic powder (non-irradiated, organic preferred) 2 TBL cumin (non-irradiated, organic preferred) 1 tsp smoked paprika (non-irradiated, organic preferred) 1 TBL cocoa powder (organic, fair - trade, not processed with alkali preferred) 1 TBL unrefined sea salt 1 tsp freshly ground pepper (mixed peppercorns preferred) 1 TBL arrowroot powder (optional, for thickening) 2 cups filtered water or broth / stock 1 — 28
oz can of organic crushed
tomatoes (BPA free can - like Eden Organic or in glass
jar like Bionaturae)
chicken 2 pints cherry
tomatoes 2 green bell peppers 1 large onion 1 small
jar pimento stuffed green olives 1 small bag frozen green peas paprika saffron bay leaf white rice 1 quart chicken broth 16
oz.
Mutti
Tomato Puree 24
oz jar 1 small can of crushed
tomatoes 1 Tbsp.
-- 1 1/2
oz vodka — 3
oz tomato juice — juice from one lemon — 1/2 tsp Worcestershire sauce — 2 drops tabasco sauve — 1 tsp brine from
jar of Jalapeño Stuffed Olives — salt and pepper — 1/4 tsp celery salt — Jalapeño Stuffed Olives — celery stalks with leaves
As to appetizers, the simpler and tastier the better — we do a dip that is devine and EASY — brown a package of hot pork sausage, add 8
oz of cream cheese and either a
jar of salsa or a can of Rotel
tomatoes — stir together until it's all well blended — it's best kept warm and served with tortilla chips.