1 tablespoon of canola oil
1 small onion
4 cloves garlic, chopped
1 medium carrot, peeled and finely grated
1/4 tsp red pepper flakes (optional)
1 28 ounce can of crushed tomatoes
1 28 ounce can of whole tomatoes (tear the tomatoes apart with your hands before adding to the sauce)
1 tablespoon of tomato paste
1 teaspoon sugar (optional)
1 bay leaf
1 teaspoon of dried basil
1 teaspoon of dried oregano
You can use whatever seasoning you like and add them to taste.
Heat olive oil in a large skillet or saucepan over medium-high heat. Add the onions and carrot; sauté until onions are translucent. Add the garlic and continue to sauté for 2 more minutes.
Add the remaining ingredients; mix well. Bring to a boil, lower the heat and simmer uncovered for 30 minutes stirring occasionally. Remove the bay leaf before serving.
Serve over pasta, spaghetti squash or eggplant.
Season with salt, pepper, Greek seasoning, Italian seasoning. Cook without breading until no pink on the inside. You can use any seasonings you like. Be careful with the salt and seasonings that have salt as an ingredient.
1 large box of Jello sugar-free/fat free pudding mix (we used chocolate)
3 cups 2% milk
1 8oz. container of fat free Cool Whip
Mix instant pudding with milk until it begins to thicken. Once thickened, add the Cool Whip and mix until well blended. Cover and chill until ready to serve.
Beef Kabobs (Betther Homes and Garden recipe)
4 servings (2 kabobs each)
1 pound of tenderloin (or other lean beef) cut into 1 1/4 to 1 1/2" cubes
3 sweet corn on the cob, cut into 1 1/2" pieces
2 red, orange and/or yellow peppes cut into 1 1/2" pieces
2 tablespoons of reduced-sodium soy sauce
2 tablespoons peanut oil
2 tablespoons orange juice
1/2 teaspoon cayenne pepper or crushed read pepper flakes
4 - 8" to 12" wooden or metal skewers
Place beef cubs, corn and peppers in a large resealable plastic bag.
In a small bowl combine soy sauce, oil, orange juice and cayenne or crushed red pepper flakes. Add to the bag and turn to coat all pieces of the beef. Place in a shallow dish and put in the refrigerator to marinate for 4 to 24 hours, turning the bag occasionally.
Drain beef mixture, discarding the marinade. Thread beef, corn and peppers pieces on skewers in an alternating pattern. The skewers should be 8 to 12" long and metal or wooden. (If using wooden, you'll need to soak them in water for about 30 minutes to prevent burning on the grill)
For a charcoal grill, grill beef skewers on rack of an uncovered grill directly over medium coals for 15 to 18 minutes or until beef is of desired doneness, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Add skewers to grill rack; cover and grill as above.)
2 whole carrots per person
butter (you can use a butter substitue)
Peel and boil the carrots whole until tender. Once tender, put on dish and brush a small amount of butter or butter substitute and sprinkle with cinnamon sugar. Place on a grill to heat cinnamon sugar and get grill marks.
Creme Brulee (not heart healthy; a moderation recipe)
2 cups heavy cream
6 egg yolks
1/4 cup of granulated sugar; more for sprinkling the top
1 vanilla bean or 1 1/2 tsp vanilla extract
1 tsp orange zest (optional)
Fresh berries (optional)
Preheat oven to 325. Heat cream, cut the vanilla bean down the middle and scrape the beans out and add to the cream (if using extract, add extract) and orange zest on medium low to a simmer. While the cream is coming to a simmer, combine egg yolks and sugar with a whisk in a mixing bowl.
Once the cream is at a simmer, pour a small amount of the cream mixture over the eggs, whisking the while pouring. This will keep the eggs from cooking. Once it's mixed pour the remainder of the cream over the eggs, continue whisking until it's mixed.
Pour the mixture in small oven safe dessert bowls. Place the bowls in a casserole dish and pour water in the container to cover about 1/2 of the containers holding the cream mixture. Bake for 20 - 30 minutes, depending on the size of hte dishes and your oven temperature. When finished place the creme brulee in the refrigerator for at least 4 hours to cool. Just before serving sprinkle with sugar and pour off what doesn't stick. You can broil to melt the sugar or use a food torch. If using fresh berries, place on top and serve.
Grilled Peaches (My Recipes)
2 tablespoons of light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
Grapeseed or vegetable oil
Vanilla ice cream
In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes. Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).
1 fresh pineapple, peeled, cored and cut into 1" rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash of hot pepper sauce
salt to taste
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.