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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.8
  • Total Fat: 3.2 g
  • Cholesterol: 20.6 mg
  • Sodium: 498.0 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Spaghetti Sauce with Fresh Veggies calories by ingredient
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Spaghetti Sauce with Fresh Veggies

Submitted by: MRSHONEYC

Introduction

The only "canned" item I use is the tomato paste, and that is for thickening. My goal when I cook is to create traditional meals that are lower in sodium, and carbs and higher in protein than the original recipes. The only "canned" item I use is the tomato paste, and that is for thickening. My goal when I cook is to create traditional meals that are lower in sodium, and carbs and higher in protein than the original recipes.
Number of Servings: 8

Ingredients

    2 cup (1" cubes) Eggplant
    6 cup, chopped or sliced, Red Ripe Tomatoes
    4 Tbsp Garlic (or to taste)
    2 - cup White Onion, Raw
    cup chopped Green Peppers (bell peppers)
    1 cup Tomato Paste
    tsp MORTON Sea Salt
    cup packed Raisins
    1 large Zucchini (1" cubes)
    2 cups baby portabello mushrooms, sliced
    4 oz Ground Beef 93% Lean, browned/drained
    5 oz Ground Turkey, 93% lean, browned/drained
    1 tsp oregano (or to taste)
    1/2 tsp basil (or to taste)
    1/2 tsp marjoram
    1/2 tsp cumin
    7 fl oz Red Wine

Directions

Put all ingredients in crock pot, cook on high about 5-6 hours.
Serving size about 1-1/2 cups

*Note: This can be done on the stovetop, but if you don't have "time" then using a crockpot is the way to go. I've also done this in the oven on 350 for about 1-1/2 hours.

Number of Servings: 8

Recipe submitted by SparkPeople user MRSHONEYC.






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