Homemade Spaghetti Sauce

Once my friend came over to teach me how to make a yummy yummy spaghetti sauce.  She is a very good cook and her husband served a mission in Italy, should that make a difference. :) I use it in lasagnas, or on any pasta.  It can make as little or as much as you want -- so here are the basic methods she showed me:

Saute some chopped onions and garlic in enough olive oil to coat your pot.
Add some chopped carrots
Add ground beef, turkey, italian sausage, or a mix -- and brown

Then start adding tomatoes, fresh or canned, but plenty.  I don't like it super chunky so I blend my whole (skinless) tomatoes first, or used chopped from the can.
Add cans of tomato sauce or paste until it's the desired thickness.
Add vegetable base (bouillon?) (this was the husband's secret ingredient)
Add basil, salt and pepper to taste.
If it's too acidic-tasting, throw in a little sugar.  just keep tasting it and add whatever you think it needs -- a little oregano?  Red Chile Flakes for some heat?

Let it simmer for as long as you can -- hours if you have it.  It will change in the pot.  If it boils down too much you can always add water or more tomato paste if it's too runny.

For an extra yummy sauce, add some alfredo sauce to it -- it makes a killer lasagna too.

Blueberry Sour Cream Pie

This is nothing mind-blowing, (and certainly not healthy) just a super yummy, but easy pie and my favorite from this years' Thanksgiving smorgasbord.   A couple people asked for the recipe so here it is:

Directions

Make a pie crust.  This is my favorite recipe from ourbestbites .

Filling:
8 oz. cream cheese, softened
beat and add 1 c. powdered sugar and 1 t. vanilla
Add 3/4 c. sour cream
fold in 8 oz. Cool Whip or whipped cream
dash of salt

Topping:
Blueberry pie filling

Yum Yum!

Pumpkin Quinoa Muffins

I needed a healthy treat for Relief Society, looked to Pinterest and thought these were just the ticket.  They're not totally low-cal but they are definitely packed with healthy stuff, and my kids loved them for breakfast, snacks or dessert.

Directions:
3/4  c brown sugar
1 1/4 c whole wheat flour
1 1/2 t pumpkin pie spice (or a blend of cinnamon, nutmeg, cloves and ginger)
1 t baking powder
1/2 t salt
1/2 t baking soda
add:
3/4 c quinoa - already cooked
2 eggs (I subbed 2 T ground flax + 6 T water)
3/4 c pumpkin puree
1/2 c milk
1/4 c melted butter
2 t vanilla
1/2 c semi-sweet mini chocolate chips

Bake at 400 degrees for 25 min for regular-sized muffins (makes 13 at 5 points plus each)
Or make 41 mini muffins with a 10 min baking time (2 points plus each)
(BUT, if you want to sub raisins in for the chocolate - which I love - the mini muffins are only 1 points plus each.)

Baked Ziti with Turkey Sausage

This is a Weight Watchers recipe and it was really yummy -- good when you need a comfort food.  At 8 points plus per serving you really can't loose! (I left out the peas and fennel seed)

Ingredients

	3/4 pound(s) uncooked turkey sausage(s), spicy-variety, casings removed
	1 medium uncooked onion(s), chopped
	1 medium green pepper(s), chopped
	28 oz canned diced tomatoes
	10 oz frozen green peas, thawed
	2 Tbsp canned tomato paste
	1 tsp dried oregano
	1 tsp dried basil
	1/2 tsp dried thyme
	1/2 tsp fennel seed
	1/2 tsp table salt, or to taste
	1/2 tsp black pepper, freshly ground
	12 oz uncooked whole-wheat pasta, ziti, cooked according to package directions
	6 oz shredded part-skim mozzarella cheese

Instructions

• Position the rack in the center of the oven and preheat the oven to 350°F.
• Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
• Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
• Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
• Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.
• Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces. Yields 1 piece per serving. 

taco pocket. . . er, crunchwrap supreme

ooooohh, ever since I discovered the Crunchwrap Supreme at Taco Bell I've been on board when Ryan wants to run for the border. (Un)Fortunately he's been on a bit of a health kick and doesn't make that request as often as he normally would. And I'm the guilty-type that wouldn't necessarily go there on my own -- but I can sure try to make my own! And I feel this might be a bit healthier than their version, because of ingredient control.I used burrito-sized tortillas, but not that massive burrito-size, just regular burrito size, and found a smaller tostada brand that fits perfectly, or a couple chips would be just as good. Then I used some "cafe rio-type" chicken that I had, cheese (or cottage if you want to cut more calories), chip, lettuce, tomato and ff sour cream. And some avocado. And on Avery's I just used refried beans instead of the chicken. But on the next one we used both and THAT was good. And taco meat or leftover sweet pork would be good too.
Mostly I like that it's grilled. Just used a little spritz of EVOO. This is Nick's massive spinach wrap a grillin'.
I figure if you use a healthier tortilla, low carb or whole wheat etc, and chicken and cottage cheese -- it's probably around 6 WW points plus. Top it with a little Taco Bell mild sauce and ta-dahhhh! You've thought outside the bun. ;)

Mulligatawny

This has quickly become a family favorite -- or at least a Ryan/Kal favorite. He says he would eat it everyday if I made it. And still sticks to that claim even after the 6th time in 2 months.I got the recipe from Mel's Kitchen Cafe and adjusted it just a tiny bit to make it a few less calories... but I really do love it more and more every time I eat it.

saute in 2 t. EVOO until onion is translucent:

1/2 c chopped onion

1 c chopped carrots

1 c chopped celery

stir in:

1/4 c flour

2 T (scant) curry powder

cook 1 min.

slowly whisk in:

6 c. low-sodium chicken broth

simmer 8-10 min.

Add:

1 chopped, peeled Granny Smith apple

1 t. salt

1/2 t. pepper

1/2 t. dried thyme

2 c. cooked, diced chicken (I either cook it beforehand in the crockpot, days ahead or just in the morning, or it's really good with that canned chicken breast from Costco; just 1 can)

2 c. cooked brown rice (again, throw it in the rice cooker in the morn or use leftovers - easy)

Simmer 8-10 min longer

Add:

3/4 c. skim milk (or fat free half and half, or cream if you must but that will add pts+)

warm through

Makes about 7, 1.5 cup servings and calculates to be 5 points plus per serving.

I have an idea

I finally got access to Weight Watchers e-tools which has a handy little recipe builder. It'll find your points for me which is quite a big deal when your baking in large increments. Only come to find out, the bread I've been eating for years (and tracking as 2 points/slice, if I'm feeling generous) is really 3 points per slice. In the past I've brainstormed and tried different things to lower the points plus value of my bread -- because it's my favorite and I really do feel good about the stuff I put into it. I've even stooped to adding into a batch, up to a cup of fiber powder (meant for use in baking) but it did weird things to it. (and to me ;)...) And I don't want to lower points by using artificial sweeteners or leaving out the flax -- it wouldn't be the same. (and don't even think about asking me to give up sandwiches... what?!)

So I've had a wonderful idea! I'll make smaller loaves! Like the tiny loaves that still let you have both sides of your sandwich if the snackster calls for it and fools you into thinking you've had a sandwich but it will (hopefully) cut the carbs to lower it -- maybe I can even make it into a 1 point slice, but I'd settle for a 2-pt one at this point. Since I just finished baking (and eating) fresh bread, I'm not scheduled to make bread for another week or two, but I will definitely re-calculate points plus per portion and post my pictures of the smaller loaves.