BEEF STROGANOFF FOR 2 (level 1)

This is so so easy to make and tastes absolutely fabulous!  You can double or triple the recipe to feed more.

BEEF STROGANOFF FOR 2 (level 1)

1 Tbp oil

1 small red onion chopped

2 garlic cloves chopped

1 tsp paprika

1 green pepper chopped

8 oz container baby bella mushrooms chopped

2 Tbp red wine vinegar

½ cup beef broth

½ lb lean round steak or rump roast thinly sliced and fat removed

½ cup sour cream

Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1 to 2 mins until fragrant. Add the pepper and mushrooms, and fry for 5 to 8 mins until softened.

Add the vinegar, boil to reduce until almost evaporated, then pour over the broth, and let it bubble for a few minutes until it thickens slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the sour cream and season.

Enjoy!


Foxye
Somersizing since 01/03

Grilled Lamb Chops (Level 1)

Marinade, meat and grill. Summer is so easy!

Grilled Lamb Chops (Level 1)

3 tablespoons olive oil
1 teaspoons grated lemon zest
3 tablespoons lemon juice
2 cloves minced garlic
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
6 lamb chops

To make the marinade, mix together the oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt and pepper in a large zip top bag. Add chops and marinate for at least 4 hours. Mix occassionally.

Preheat the grill, and place the lamb chops directly over hot coals. My Squeeze likes his medium rare, so I cook his for 2-3 minutes per side. I believe lamb should be brown all the way through, so I cook mine for 4-5 minutes per side.

Enjoy!

Foxye
The Floribbean
Somersizing since 01/03

Lebanese Eggplant Casserole (Level 1)

A friend came by with some eggplants so I reprised an old favorite I hadn't made for a LONG time. This one is special, the flavors blend together nicely.

Lebanese Eggplant Casserole (Level 1)

1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 28 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter



I used two 1 pound eggplants this time for nice sized rounds.

Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt.



Don't be shy with the salt. You wipe it off later.

Let sit for about 1/2 hour then drain off any water.



This is after 15 minutes. You can see they give off a lot of water!

Heat the olive oil in a large saute pan over medium high heat. Chop the onions.



I used ground beef this time because lamb was 3 times the price.

Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.



In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.



Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.



Cover and bake in 450 oven for 1 hour.



Serve and enjoy!



And here is an uninterrupted copy of the recipe.

Lebanese Eggplant Casserole (Level 1)

1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 22 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter

Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt. Let sit for about 1/2 hour then drain off any water.

Heat the olive oil in a large saute pan over medium high heat. Chop the onions. Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.

In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.

Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.

Cover and bake in 450 oven for 1 hour.

**I also make this chopping the eggplant into 1" cubes. Good for dinner or as an appetizer.

**I've made this with ground beef too when I can't get lamb

Enjoy!

Shish Kebob

Shish Kebob (level 1)

1/2 cup lemon juice
1/4 cup olive oil
3 scallions minced
1 teaspoon ground ginger
1 teaspoon ground coriander
1 clove minced garlic
2 teaspoons curry powder
2 teaspoons salt
2 pounds lamb, cubed
2 zucchini
2 green peppers
8 pearl onions
2 cups cherry tomatoes
2 cups baby bella mushroom caps

Combine marinade ingredients - lemon juice through salt - in a bowl. Stir to
combine.

Add the lamb cubes to the marinade and let sit on the counter for 2 hours. Drain
and reserve marinade.

Cut the zucchini into 1 inch pieces. Cube the green peppers. Peel the onions.

Skewer the lamb, zucchini, green peppers and onions, alternating veggies with
lamb.

Skewer the tomatoes and mushroom caps, alternating the tomatoes and mushrooms.

Barbeque the lamb skewers over the grill for 10 minutes, basting with the
reserved marinade. Add the tomato skewers to the grill, baste with marinade and
grill all for 5 more minutes being sure to baste.

Put on a serving platter and serve.

Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Jossie's Habichuelas Coloradas (Red Beans)

I was at Whole Paycheck Market (Whole Foods) last night and picked up some of their
own brand whole wheat pitas. Then I made up a batch of Jossie's
Habichuelas Coloradas which is just, well, sublime. I can't wait to
stuff this into a pita for lunch! Every time I open the fridge I
smell it and here it is only 9:30 and I am just dying to eat it.

Jossie's Habichuelas Coloradas (Red Beans)(Level 1 carb)

2-4 tbs of sofrito ** (see recipe for sofrito below)
1lb. dry red beans or
1 can Goya brand of red beans
1 small can of tomato sauce
Water (use the beans' can to measure 1 can of water)
+ 1/4 C water
1 tbs oregano
1-2 bay leaves

(If using dry beans boil the beans in water with 1t of salt until tender.)
On a saucepan put about 1/4 C water add the sofrito, tomato sauce, oregano
and bay leaves. Let it boil and then simmer for 2 minutes. Add the
beans and
water. Let it boil again and then simmer until the sauce is a bit thick.

** (Sofrito)
1 med onion
1 bell pepper
1 head of garlic
1 med bunch of fresh cilantro

In a blender, blend all ingredients until completely chopped and
blended. To
store put in a glass jar and keep in the refrigerator. It should last
a long
time if you don't use it right away.

Serve over brown rice. Remember not to use any oil.

From Jossie

I like to serve this over brown rice, wrap it in a wholewheat wrap, put in in a whole what pita or just eat it! Thank you Jossie!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Tex Mex Chicken Salad

Tex Mex Chicken Salad (Level 1)

1 tablespoon olive oil
2 pounds boneless skinless chicken breast
1 cup ranch dressing
1/2 cup Hellmans mayonnaise
1 tablespoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 cup sliced celery
1/4 cup red bell pepper chopped
2 tablespoons sliced green onion
1/4 cup shredded cheddar cheese
1/8 cup shredded colby cheese
1/8 cup shredded monterey jack cheese

Cut the chicken into 1/2" cubes.

Heat the oil in a large fry pan. Add the chicken and cook, stirring occasionally, until chicken is no longer pink. Remove from the pan and cool.

Combine the ranch dressing, mayonnaise and spices in a large bowl. Add the chicken, celery, bell pepper and green onion. Mix together until well coated. Cover and refrigerate at least 1 to 2 hours.

Serve the chicken salad wrapped in lettuce leaves, or simply on a plate.

Enjoy!
_________________
Foxye
Started Somersizing 01/03

A smile is a curve that sets everything straight.

Mexican Rollups or Dip

I roll this up in lettuce leaves for lunch, or serve it as a dip with the tomatoes, onions & cheese layered on top.

Mexican Rollups or Dip (Level 1)

1 8 oz package cream cheese
1 cup sour cream
1 tbs chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
chopped tomatoes
chopped green onions
Shredded cheese (cheddar, mexican blend, etc)

Mix together the cream cheese, sour cream and spices until well combined. Spread on lettuce leaves, top with chopped tomatoes, green onions and cheese. Roll up and serve.

For a dip, mix together the cream cheese, sour cream and spices until well combined. Transfer to a bowl. Layer chopped tomatoes, green onions and shredded chese on top. Serve with cheese crisps or celery sticks for dipping.

Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Fiesta Turkey

Fiesta Turkey (Level 1)

This is the tenderest and juiciest turkey you will ever eat!

1 small turkey, 6 to 8 pounds
2 tablespoons olive oil
1 bunch fresh cilantro, chopped
3 cloves garlic, mashed
1 medium onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 teaspoon salt
1 tablespoon cumin
1/2 teaspoon ground black pepper
1 can crushed tomatoes
1/2 pound smoked ham, cubed

Preheat oven to 325.

Remove the gizzards, neck, heart,etc from the turkey. Leave the skin on. Rinse under cold water and pat dry.

Heat the olive oil in a large skillet. Add the cilantro, garlic, onion, and peppers. Sautee just until tender. Add some of the tomato juice from the canned tomatoes and simmer over low heat for about 5 minutes.

In a food processor or blender mix the rest of the tomatoes with the ham. Add the vegetable mixture and pepper.

Using a spoon, insert the mixture under the skin of the turkey. Reserve some to stuff inside of the turkey.

Place turkey on a rack in a roasting pan. Cook in oven for 45 minutes for each 2 pounds. When a meat thermometer shows 180 it is done. Remove from oven and let sit 15 minutes before carving.

Enjoy!
Foxye
Somersizing since 01/03

Sausage and Herb Stuffing

I have made this stuffing and everybody loved it. Just don't tell
anybody what it is and they will never suspect.

This is from Chef George Stella of Food Network.

Sausage and Herb Stuffing (Level 1)

Stuffing is commonly made with bread or croutons, which makes it off
limits to low-carbers. But it doesn't have to be made that way.
There's nothing wrong and everything right with substituting chopped
vegetables to make up the missing bulk. So don't get stuffed. Try this
recipe instead of all that bread!

Prep Time:15 minInactive Prep Time: hr minCook Time:35 min
Level:
Easy
Serves:
8 servings

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish

Preheat oven to 350 degrees F.
Remove sausage from casing and crumble it into a pan over medium heat.
Add the celery and onion and cook, stirring, until browned. Drain fat
if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and
all the remaining ingredients. Pour the stuffing into the baking dish
and bake until hot and browned, about 30 minutes. Serve immediately.

Foxye
Jupiter FL
Somersizing since 01/03

Turkey Stuffed Cubano Style

I just love this, got the basics from a Cuban friend's mom. They eat this year round and don't even know it is low carb! (Thanks to a couple of tweaks.) Perfect for the holidays!

Turkey Stuffed Cubano Style (Level 2)

For the turkey:
12 to 14 pound turkey, washed and dried
Salt & black pepper to taste
5 garlic cloves
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 stick butter

For the stuffing:
1/2 cup olive oil
1 large finely chopped onion
1 large finely chopped green pepper
5 cloves finely chopped garlic
1 pound ground pork
1 pound ground ham
1 pound ground beef round
1/2 cup drained and chopped whole canned tomatoes
1/2 pound slivered blanched almonds
1/2 cup unsweetened dried cherries
1/2 cup finely chopped drained pimento stuffed green olives
4 large finely chopped hard boiled eggs
Salt & black pepper to taste
2 teaspoons mild paprika

Place the turkey in a roasting pan and season liberally with salt and pepper inside and outside. Crush the garlic (in a mortar if you have one) to a thick paste and rub it over the inside and outside of the turkey. Mix together the 3 juices, and pour over the turkey. Set the turkey aside to prepare the stuffing.

Heat the oil in a large skillet over low heat. Cook the onion, green pepper and garlic, stirring unttil tender for about 8 minutes. Add the pork, ham and beef, raise the heat to medium and cook uncovered for 15 to 20 minutes. Be sure to break up any chunks while cooking. Add the remaining ingredients, reduce the heat to low and cook, covered, for another 20 minutes.

Preheat the oven to 325. Fill the turkey cavity with the stuffing. Close the cavity and truss. If there is any stuffing leftover, cook in a baking pan for 20 to 30 minutes covered. Rub the butter all over the turkey. Make sure the turkey is breast side up, cover loosely with foil and roast for about 2 1/2 hours basting every half hour with the butter and pan juices. Remove the aluminum foil and cook another 30 minutes. Turkey is ready when thermometer registers 10 to 175.

When turkey is done, transfer to a serving platter and cover loosely with foil. Let stand 30 minutes before carving. Remove the stuffing to a serving dish to serve.

Enjoy!
Foxye

Chicken Stew in the Crockpot

Chicken Stew in the Crockpot (Level 1)

1 1/2 pounds chicken breasts (boneless/skinless) cut into 1" cubes
2 tablespoons olive oil
4 cloves garlic minced
1 onion chopped
1 cup chopped green pepper
3 cups chopped zucchini
8 oz box cremini or button mushrooms sliced in half
1 can diced tomatoes, drained
1 6oz can tomato paste
3/4 cup water
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1 teaspoon thyme
2 teaspoons salt

Heat 1 tablespoon olive oil in a large heavy skillet. Brown the chicken then transfer to the crockpot.

Add the second tablespoon of oil to the skillet and heat. Add the onion, green pepper, zucchini, and mushrooms to the skillet and sautee until soft. Transfer to the crockpot. Then add the diced tomatoes.

Mix together the tomato paste, water and spices. Pour over the chicken and vegetables in the crockpot. Cook on low for 4 hours.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Chili Miami

A decidedly Cubano twist on chili.



Chili Miami (Level 1)

2 tablespoons olive oil
3 minced garlic cloves
1/2 cup chopped onion
1 pound ground chuck
1 pound ground pork
1 14 oz can beef broth
1 28 oz can whole peeled tomatoes
2 tablespoons balsamic vinegar
1 teaspoon brown sugar substitute
2 tablespoons chili powder
1/2 tablspoon salt
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 cup manzilla pimento stuffed olives (0 carb)

Heat the oil in a large heavy fry pan. Stir in the onion and garlic and cook until soft. Add the ground chuck and pork and cook until browned. Drain off the excess fat.

Drain the can of tomatoes. Add tomatoes and beef broth, squashing the tomatoes with your hands as you add them. Then stir in the vinegar, sugar, salt & spices. Bring it all to a boil and reduce heat to a simmer. Simmer partly covered for 30 minutes. Uncover and cook for 30 more minutes.

Slice the olives in half. Add to the mixture and cook an additional 5 minutes.

Serve in bowls.

(Sometimes I add a can of drained black soy beans during the final 30 minutes of cooking. This would make it almost level 1).

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Quiche Stuffed Peppers

QUICHE STUFFED PEPPERS - Level 1

6 large green bell peppers
8 slices bacon
1 cup grated cheddar cheese
1 cup grated swiss cheese
1 cup cream
3 large eggs

Spray a baking pan with Pam. Preheat oven to 350.

Cut the stem tops off the peppers. Clean out the seeds and the membranes. Par-boil the peppers for 5 minutes, drain. Place the peppers upright in the baking dish.

Cook the bacon. Chop the bacon into small pieces. Combine all the ingredients (except the peppers) and mix well.

Spoon the mixture evenly into the prepared peppers. Bake at 350 for 50 to 60 minutes, until the centers are firm.

Serve in the pan, or on a nice platter.

Enjoy!

Notes: This looks really nice if you use a variety of different colored bell peppers. I serve this for breakfast, lunch or even dinner. A nice tray of these are also great for a brunch if you have people over. These freeze well after they have been cooked in individual zip-loc bags.
_________________
Foxye

A smile is a curve that sets everything straight.

Broiled Fish Fillets

This works great with fresh fish or with the frozen fillets you buy at the supermarket. Just make sure they are skinless!

Broiled Fish Fillets - Level 1

2 pounds fish fillets
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1/4 cup softened butter
3 tablespoons mayonnaise
3 tablespoons chopped green onion or scallion
1/4 teaspoon salt
a dash of hot pepper sauce

Preheat broiler. Grease a big pan - 16 x 10".

Put the fillets flat on the pan in a single layer. Brush the fish with the lemon juice and let stand for 10 minutes.

While you are broiling the fish (next step), mix together the remaining ingredients.

Broil the fish fillets for 6 to 8 minutes (about 4" away from broiler) until the fillets flake easily when you test them with a fork.

Remove the fish from the oven and spread the cheese mixture on them. Return to the oven and broil for another 2 to 3 minutes until they are browned.

Serve and enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Ala Vodka Sauce

I LOVE penne ala vodka! Use this sauce over cooked spaghetti squash, zucchini ribbons, or if you use Dreamfields pasta use it over penne! Pour it over fish or chicken and bake it.



Ala Vodka Sauce - Level 1

1/2 cup cream
1/2 cup grated parmesan cheese
1 26 or 29 oz jar marinara or tomato pasta sauce
1/4 cup salsa
1 cup vodka

Measure out the 1/2 cup cream and 1/2 cup grated parmesan. Set aside while you start making the sauce so it comes to room temperature.

Pour the pasta sauce, salsa, and vodka into your blender. Blend until smooth.

In a heavy large skillet bring the red sauce mixture to a boil over medium high heat. As soon as it comes to a boil reduce to medium low/low. Let it simmer for 30 minutes, stirring often.

Stir the 1/2 cup cream into the sauce. Let simmer for 3 to 5 minutes, then stir in the parmesan cheese. Stir until the parmesan cheese is completely mixed in and melted.

Use while warm. This also freezes well.

Enjoy!

****I have to put a plug in here for Flora brand pasta sauce. I don't know if it is regional or available everywhere, but this stuff is just like homemade. It does cost a little bit more, but not as much as those really expensive jars. And it comes in a 29 oz jar vs a 26 oz jar the regular brands come in.



Foxye

A smile is a curve that sets everything straight.

BLT Wraps

BLT Wraps (Level 1)

1 8 oz package cream cheese, softened
½ cup. ranch salad dressing (see recipe below)
1 medium tomato, seeded and diced
6 slices bacon, crisply cooked and chopped
½ cup celery, finely chopped
2 tablespoon onion, . finely chopped
1 teaspoon. Sugar substitute
Lettuce leaves

Place cream cheese in a bowl. Gradually stir in the dressing and mix well.

Add tomato ,bacon, celery, onion and sugar subst to cream cheese mixture; mix well. Cover and refrigerate at least 3 hours to allow flavors to blend.

To serve, spread onto lettuce leaves. Roll up and eat..

This is my favorite Ranch Salad Dressing:
Ranch SALAD Dressing
6 ingredients. 3 minutes to make. So, how can a salad dressing so easy to prepare be so delicious? Well, it just is. Thick, creamy, and full of that zesty ranch flavour we all love, you will never go back to bottled dressing again. This dressing is very versatile. Use it as a salad dressing, vegetable dip, or even a sauce on your favourite cut of meat. After a taste of this, I was suddenly filled with an overriding urge to go round up some cows. Now that's ranch!
Serving Size: 3 cups of salad dressing
Preparation Time: 3 minutes
Ingredients:
1 1/2 cups mayonnaise (I use Hellmann's Best Food's Mayonnaise)
1/2 cup sour cream
1/4 cup heavy cream (33-35% milk fat)
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
Directions: Place all ingredients in a blender, mix on high speed for 2 minutes, until thouroughly mixed and creamy. It may not seem thick enough, however, the salad dressing will properly thicken after it is allowed to chill. Store in an airtight container (such as an old salad dressing bottle) in the refrigerator for up to two weeks
Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Cabbage Un-Rolls

Filling comfort food reconstructed....

Cabbage Un-Rolls (Level 1)

4 cups shredded cabbage
1 1/2 pounds ground beef
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/8 teaspoon garlic salt
1 8 oz jar sauerkraut, drained
1 8 oz can tomato sauce
1 cup sour cream

Cook ground beef and onions together in a frypan/skillet on medium heat until ground beef is browned. Drain grease and set aside.

Spread the shredded cabbage in a layer in bottom of casserole dish. Layer ground beef & onion mixture on top of cabbage. Sprinkle the salt, pepper, paprika and garlic on top of the meat layer. Add the sauerkraut in a layer and then spread the tomato sauce over the top.

Bake at 300 degrees for 1 1/2 hours. Remove from oven, spread the sour cream over the top. Raise oven temperature to 400 and put the casserole dish into the oven. Cook for another 10 minutes and serve.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Stewed Beef

An easy crockpot recipe!

Stewed Beef (level 1)


3 pounds of cubed beef stewing meat
1 stick butter (1/2 cup)
1 tablespoon minced dry onion flakes
1 teaspoon parsley flakes
1 teaspoon onion powder
1/2 teaspoon sea salt
1/8 teaspoon pepper (or to taste)
2 teaspoons sugar substitute

Please the cubed beef in the crockpot. Slice the butter into about 12 slices and add it on top of the beef.

Mix the dry ingredients together, then sprinkle over the meat and butter.

Cover the crockpot and cook on low for 8 hours or on high for 5 hours. Stir several times during cooking.

I like to serve this over spaghetti squash, faux rice or vegetables.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Foxye's Red Sauce

Easy*Easy

Foxye's Red Sauce (Level 1)

1 teaspoon olive oil
1 cup chopped onion
4 minced garlic cloves
2 Tablespoon balsamic vinegar
1 Tablespoon sugar substitute
1 Tablespoon chopped fresh basil (or 2 teaspoon dried basil)
2 Tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cans diced tomatoes with liquid - 14.5 oz cans
2 Tablespoon chopped fresh parsley or cilantro

Heat the oil in a saucepan over medium high heat. Add the onion and garlic and sautee for 5 minutes. Stir in the balsamic vinegar and the rest of the ingredients except for the parsley. Bring to a boil. Reduce the heat to medium and cook uncovered - 15 minutes for "fresh" firm tomatoes - 30 minutes for a more blended sauce - then stir in the parsley.

Serve over cooked spaghetti squash, zucchini noodles, or if you use them - Dreamfields pasta.

Sometimes I use crushed or whole tomatoes rather than diced. Crushed tomatoes give you a thick smooth sauce and the whole tomatoes give you a chunkier sauce.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Foxye's Puttanesca Sauce

Foxye's Puttanesca Sauce (Level 1)

1 tsp olive oil
1 cup chopped onion
4 minced garlic cloves
2 tsp balsamic vinegar
1 Tbsp Sugar Substitute
1 Tbsp chopped fresh basil (2 tsp dried)
2 Tbsp tomato paste
½ tsp Italian seasoning
¼ tsp black pepper
2 cans diced tomatoes – do not drain
¼ cup pitted olives (green)
2 Tbsp chopped fresh parsley
1 Tbsp capers
½ tsp anchovy paste
¼ tsp crushed red pepper

Heat oil in saucepan on Medium hi heat. Add onion and garlic and sautee for 5 minutes. Stir in balsamic vinegar and next 6 ingredients (vinegar thru tomatoes) and bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Stir in olives and remaining ingredients and cook until heated thru.

Serve over spaghetti squash, zucchini noodles or, if you use them, Dreamfield's Pasta.

I used to use fresh tomatoes for sauce - but I find the canned diced tomatoes are much quicker, easier and just as good!

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.