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Tomato sauce recipe:

I don’t use jarred sauces any longer because it is hard to find one without a ton of sugar and preservatives. Homemade sauce is super easy to make and so yummy! I use a Blendtec blender to speed the process up and knock it out in less than ten minutes! To make the sauce, you add three to four large tomatoes (cut stems off), fresh cilantro or basil, water, Italian seasoning, one small can of organic tomato paste (see pic), roasted garlic seasoning, onion flakes, tomato & basil Mrs Dash, cracked pepper and light salt (just a bit- you can add more salt when eating). I put it all in my blender and turn it to the SOUP setting. When the mixture gets to liquid, I cut it off (I like mine a little thick, so I use less water and don’t let it go too long). I then de-seed and chop about two more tomatoes (three if you use Roma), 1/2 a red onion, 3 fresh mushrooms and more cilantro (remove stems).

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I pour the sauce into a saucepan (large) and then add the chopped veggies. Then cook covered (vent to steam) and bring to a boil. Cook until the onions are soft. If necessary, season to taste. I tend to add a lot of seasoning and never measure. 🙂 This takes me 15 minutes from start to finish tops. I make a big batch every week because you can use it in several recipes and it keeps well!

You can freeze it too, but it will be fine in a sealed container in the fridge for up to a week (Be sure to use an airtight container though). It tastes even better the second day and after. I also add it over baked chicken and bison meatloaf or turkey meatballs. Any way you eat it, it is delicious and completely healthy and all natural!

Eggplant Parmesan:

First peel and slice a large eggplant.

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Next take two packets of Melba Brand Toast (three or four crackers in each packet) and crush them in a blender or in a Ziploc bag. Place the “Breading” in one bowl with an egg wash in another bowl. Take the sliced eggplant and dip first in the egg wash and then cover in bread crumbs.

Place on a lightly greased pan (I line with tin foil first and use Pam spray for easy cleanup). Once you have all of your eggplant placed on the pan you can lightly spray Pam again on top so that it will brown without burning.

Next bake the eggplant in a 375 degree oven until brown on top.

Once your eggplant is done, place three or four slices on a plate and cover with the tomato sauce. What is great is that this meal will give you three servings of veggies and is very low cal and full of nutrients. Add a protein (chicken. turkey meatballs, Italian meatloaf) and voila! Italian feast served…

How to make FAKE Spaghetti: We do not eat pasta at all. Spaghetti squash or Zucchini pasta are both really easy to make and I promise you once you learn how to make them, you won’t even miss the pasta! Spaghetti squash: Slice the squash long ways (horizontally). Remove as many of the seeds as you can (no need to scrape inside totally- just get the big chunk of seeds in the middle out). Spray all over with Pam and place both halves with cut side down on a foil lined pan. Baked until you can stick a fork into the squash and you get no resistance and none sticks. Once done, then turn it over and scrape out the spaghetti squash (be careful because it will be HOT and steamy). It will come out looking like pasta!!! You may want to drain some of the liquid (steam makes it a bit wet) before serving. You will top it with your homemade sauce and voila!

For Zucchini Spaghetti: I purchased a little kitchen tool called a “Vegettii” from Wal-Mart. You will find them in the “As seen on TV” isle near the checkout or on Amazon here.

Wash your zucchini and put it in the little Vegetti slicer and twist…That’s it! It will create nice spiral long spaghetti noodles. When done, you will end up with a small dreidel-looking piece and will have a large serving of noodles. Place them in a wok or pan with a little water and olive oil or Pam and steam them until soft. You can add garlic, onion flakes, pepper and Morton’s light salt for flavor.