Spaghetti Sauce with Fresh Veggies
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
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 - ¼ cup White Onion, Raw
¾ cup chopped Green Peppers (bell peppers)
1 cup Tomato Paste
½ tsp MORTON Sea Salt
¼ 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.
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.