Spagetti....
 

I love tomatoes, and I wanted to make meat balls with a marinara sauce tonight. Can I used diced canned tomotoes and add garlic, basil, oregeno... doctor it up? There is on sugar in the ingredients, but there is 3g of sugar on the label.

I would guess the sugar is coming from the tomato itself, look on the label and make sure there is no added sugar. You can have tomato occasionally so I would guess it would be ok!

You can have tomato 2x a week. (or any of the other restricted veggies, twice a week). I'd be weary of canned tomatoes if there is sugar or the sodium content.

IP approved Marinara Sauce
 

found here: http://www.hchc.org/iprecipe20/

Marinara Sauce

¼ cup olive oil

1 teaspoon onion powder

1 garlic clove, finely chopped

1 celery stalk, finely chopped

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1 (32 oz.) can crushed tomatoes

1 dried bay leaf

In a large pot, heat the oil over a medium-high flame. Add the onion powder and garlic, sautéing for 10 minutes. Add the celery and ½ teaspoon each of salt and pepper. Sauté until all the vegetables are soft, approximately 10 minutes. Add the tomatoes and bay leaf. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper to taste.

The sauce can be made ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Rainbow, thank you for all of the recipes! I think I read somewhere that you use zucchini noodles for spaghetti. How are these made? Thanks!

I know I'm not rainbow, but I use a julienne peeler! Got one off ebay for like $5 and it's great. peels some nice, thin "noodles" that cook very quickly. I usually have them in stir frys.

Just wanted to pipe in and say that spaghetti sauce is awesome on top of baby spinach! Never, ever would have thought it would taste good, but I tried it an absolutely love it :)

Rainbow,thanks for the recipe. I used the wf kind and it was *gross*...I look forward to trying this...

I actually do a Roasted Red Pepper Puree (they sell it jarred) with Italian Spices that I do over Zucchini Noodles (I use a mandoline to cut the noodles using the fine Julienne setting). You can do 1/2 Red Bell Pepper & 1/2 Tomato if you want to spread out your 'allowance'. I actually 'cook' my noodles in the pan while I warm up the puree to soften them up some.

Cucumbers make good noodles too.

I have used Liz's recipe, it's really good! Just watch portion sizes no matter what you choose - the 3g of carbs in the diced tomato is tied to a portion amount that may be a lot smaller than you think.

I LOVE my julienne peeler - I actually used it on an English Cucumber last week to use with chicken that had WF Asian Dressing on it - I sauteed them for just a few minutes with EVOO, garlic and sesame seeds and it was VERY good!

Good morning I'm so excited today. My first weigh in. Had a great first week. My kit came with several IP packets to try, and the mushroom was so nasty it took alot to get it down. Not sure about the other soups was to scared to try just yet. But all the puddings, drinks, and bars I love. So everyone have a great day and for those in in the path of Isaac please stay safe. My weigh in is at Pamana City Beach. Cannot wait to be able to report back today.