More Veggie Ideas...

Have you fit in any of your vegetarian meals in this week?

Here is an easy one if you are still needing some ideas-

Homemade Marinara Sauce

(I started making my own sauce a few years back. There is no comparison. I will never go back to the bottle stuff. Plus it is so easy!)

Makes 4 cups

Prep- 5 minutes

Cook- 30 minutes

2 TBSP olive oil

1 med onion chopped

2 cloves garlic peeled and diced

1 can (28 oz) whole or diced tomatoes

1 can (8 oz) no-salt-added tomato sauce

1 tsp Italian seasoning (or 1/2 tsp dried oregano plus 1/2 tsp dried basil)

1 tsp sugar**

1/2 tsp salt

1/4 tsp black peper

1 lb whole wheat pasta

1. Heat oil in med size saucepan over med-low heat. Add onion and garlic and cook, stirring occasionally, 10 minutes.

2. Add tomatoes and their liquid, tomato sauce, dried herbs, sugar, salt and pepper,. Using clean kitchen scissors, cute tomatoes into bite-size chunks in pan.

3. Bring sauce to a simmer over meium-high heat, then reduce heat to med and simmer 20 minutes (the longer you can cook the better). Meanwhile, in a large pot of lightly salted water, cook spaghetti according to package directions. Drain pasta and serve topped with marinara sauce.

Load with all the cooked veggies you want!

Yummy!

Per 1 cup Marinara-

148 calories

7 g fat (1 g sat)

3 g protein

17 g carbs

3 g fiber

690 mg sodium

0 g cholesterol

**If you prefer a sugar-free version, repace the 1 tsp sugar with 1/4 cup peeled, chopped carrot stirred into the oil along with onion and garlic. For a spicier sauce, add 1/4 tsp red pepper flakes before simmering.