Veggie Spaghetti Sauce

Veggie Spaghetti Sauce
 
Author:
Ingredients
  • One tablespoon olive oil
  • One cup frozen mixed peppers and onions
  • One spoonful minced garlic from a jar
  • One 14 ounce can petite diced tomatoes and onions
  • About a cup full of Hunt’s No Sugar Added Italian Sauce (you can find it next to the spaghetti sauce in the grocery store)
  • Dried Italian Seasoning
Instructions
  1. Warm the olive oil in a large skillet, carefully add the frozen peppers and onions and the minced garlic and saute until the peppers are thawed and soft.
  2. Drain some of the liquid from the can of tomatoes and add to the skillet, stirring until combined and heated through.
  3. Pour in the Italian Sauce and sprinkle with Italian seasoning, taste, and add a sprinkle of salt if needed. Stir it all together and let it gently simmer on the stove until the liquid is slightly reduced and thickened.
  4. Serve over hot cooked pasta with salad and green veggies on the side.

 

Crispy Beef Tacos

Recipe from the Recipe Rehab book

Crispy Beef Tacos
 
Author:
Serves: 4
Ingredients
  • 8 corn tortillas
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • ¾ pound 90 percent lean ground beef
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sun-dried tomato paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 (8-ounce)can low-sodium tomato sauce
  • ½ cup fresh cilantro, coarsely chopped
  • 4 scallions, white and green parts, chopped
  • Toppings :
  • 2 cups shredded lettuce
  • ½ cup reduced-fat shredded cheddar cheese
  • 1 jalapeno, halved lengthwise, seeded if desired, and sliced
  • ¼ cup fat-free sour cream
Instructions
  1. Preheat the oven to 300?F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray.
  2. Fold the tortillas over the lip of a 13-by-9-inch baking dish with handles. Bake until crisp and firm, about 15 minutes.
  3. In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.
  4. Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.
  5. To serve, put a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeno, and sour cream.

 

Bleu Flanks

 

 

 

Bleu Flanks
 
Author:
Ingredients
  • 1.5 - 2 lbs Flank Steak
  • 2 tablespoons grill seasoning
  • ½ cup bleu or gogonzola cheese
  • ½ cup cream cheese
  • 1 tablespoon minced onions
  • 3 tablespoons horseradish
  • 1 tablespoon olive oil
  • ½ cup of beef broth
Instructions
  1. Preheat over to 375. Tenderize steak (we pounded ours with our meat tenderizer). Season both sides with the grill seasoning.
  2. In a bowl, mix together the bleu cheese, cream cheese, minced onions, and horseradish. Spread over the top of the flank steak. Roll up the steak and secure with toothpicks (If that doesn't work, use string).
  3. Put in a 8" square baking dish. Drizzle the olive oil over the top. Pour the beef broth in the bottom of the dish, and cover with aluminum foil. Bake for 60 minutes.