{all-day} spaghetti sauce

{all-day} spaghetti sauce

Not too long ago I told you guys that I’d be posting my Homemade Spaghetti Sauce recipe … Here it is: This is meant to be put in a crock-pot/slow-cooker, hence the name {all-day}; but you could totally put this on the stove and simmer on low for a couple hours… just don’t leave the house and you might need up to another 1/2 cup of liquid. Ingredients needed: 1-28 oz can of crushed tomatoes 1-6 oz can of tomato paste 1/2 cup liquid [water, beef broth, chicken broth or veggie broth] 1-bell pepper diced 1-large carrot, cleaned and shredded 1-medium onion diced OR 2 TBSP dried minced onion 1 TBSP garlic powder OR 2 tsp fresh minced garlic 1 cup fresh spinach [optional, I only add if it’s already in the house] 3 TBSP dried Basil 1 TBSP dried oregano [optional, many love it, I prefer not to add it] 2 tsp dried rosemary [also, optional, and I do not add it] S & P [to taste… start with a tsp of each and taste it after a few hours] 1 TBSP heavy cream [optional, but I love it!] Directions: Put everything, except cream, in the slow-cooker and cover, turn on high. Let it cook for approximately 6 hours. Taste, adjust s/p, add cream… serve over whole-grain pasta OR cook up 1/2 lb of ground beef or other ground meat, drain and add to sauce before serving OR make meatballs OR ladle on top of chicken breast in an oven-safe dish, sprinkle on some fresh parmesan, or Italian blend of cheeses and bake on 350* until the chicken is...
eggy muffins {S} or {FP}

eggy muffins {S} or {FP}

I love to have breakfast all prepared and ready to go before I even get up in the mornings…. I am NOT a morning person. These can require a heat-up; but if you use a microwave it’s just about 30 sec to READY! {I have been known to eat them cold…} Here’s what you need: {this makes 12 muffins} 12 muffin tin 3 eggs & 5 egg whites {or equivalent of packaged egg whites} bell pepper {I used 4 baby, multi-colored ones… but green are great too!} 12 pieces each of ham and turkey, thinly sliced deli meat a couple TBSP shredded cheddar cheese salt to taste insert 2 slices of meat into each muffin cup drop about a tbsp of diced peppers into each one put about the same amount of cheese into the ham cups… {trying to keep the others FP!}  for the turkey cups: whisk together 1 egg and 3 whites {or 9 TBSP of egg whites} with a dash of salt; and I use this time to add a sprinkle of turmeric to my diet {it adds nice color and a bit of flavor and it’s good for you!} spoon out 3 TBSP egg mixture into each of the turkey cups for the ham cups: whisk together 2 eggs and 2 eggs whites {or 6 TBSP package egg whites} with a dash of salt spoon 3 TBSP into each of the ham cups Bake on 350 for 12 minutes. Check for firmness, but don’t overbake They will be re-heated later! ALL PUFFED UP! but they will deflate as they cool Can be kept in the refrigerater...
a special day {S}

a special day {S}

For Valentines Day {wow… I am so behind-ha} my hubby suggested getting Chinese take-out, one of my favorite things that I don’t have to cook! And at first, I agreed. I was fatigued and a bit overwhelmed by other things going on… Then I got to thinking of the money we were going to spend for our whole {little} family to eat one meal. So I pledged that I would make it, for less, and on plan! Beef & Veggie Stir-fry   Beef: pretty much anything you can find at a decent price, sliced 1/4 inch. I think I had about 2 lbs. We had a bit of leftovers Marinade: 1/2 cup soy sauce {check your ingredients} 1 tsp sesame oil 1 clove chopped garlic 1 tsp chopped ginger [dried powder does in a pinch, but fresh is best] S/P Veggies: 1 zucchini, sliced 2 carrots, sliced [these were for the kids, as they are E] 1 stalk celery 2 heads broccoli [or a bag of frozen] 2 green bell peppers, sliced 1 onion, sliced [I did partake of these, even though they are E] other options: a head of cauliflower, green beans, shredded cabbage, spinach Directions: Heat olive oil and sesame oil in large pan, add meat in batches to get a good sear on the outside. Set aside in a bowl. I added each veggie and let it cook down a bit, starting with the carrots and celery. Then I added the bell peppers and onions, then zucchini. I had a large enough pan to keep them separate, since i was not eating the carrots… but you...

my “faux-tato” salad {S or FP}

We have tried several version of fake potato foods made with cauliflower… No one really likes them. So when I read about using radishes, I thought–well, I’ll give it a shot! I was NOT disappointed. We basically love potato salad as a family…. and with family coming over to watch the college football game today {AL vs Texas A&M}, I wanted something mostly normal to eat next to some grilled steak! This was YUM!! –please forgive the blurry photo. My phone camera is pathetic, and I was too lazy to get out the real camera. HA My Faux-tato Salad [S or FP]: ingredients: 1 lb red radishes, ends sliced off, and cut into half-rounds 2 stalks of celery, diced 1 dill pickle, diced 2 small orange bell peppers, diced 2 Tbsp mayo [take down to 1 Tbsp or omit altogether for an FP side] 1 Tbsp yellow mustard 1/4 cup 0% greek yogurt 2 tsp ACV {apple cider vinegar} dash of dill, salt/pepper to taste instructions: 1. boil radishes in salted water until completely tender, pink from the skin will be mostly faded; drain 2. mix mayo, mustard, vinegar and yogurt with the dill and S/P {this is the dressing} 3. mix all the veggies into the dressing 4. chill & serve! As with real potato salad, this is better the next day… but is not too bad after just an hour of chilling. And as always… make this recipe fit YOUR family!! Use whatever you normally put in your potato salad and just sub out the potato with some boiled radishes and see how you like...