Vegetarian Spaghetti Sauce Recipe
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Vegetarian Spaghetti Sauce
4 each Carrots, finely chopped
Large onion, finely chopped
1 tbsp Olive oil
2 each Cloves garlic, finely minced
1 can Kidney beans (19 oz.)
1 can Cannellini beans (19 oz.)
1 tbsp Leaf basil, crumbled
1 tbsp Leaf oregano, crumbled
1 can Tomatoes in juice (28 oz)
1/4 cup Tomato paste
1/4 lb Fresh mushrooms, sliced
1 package (10 oz) broccoli, thawed
1/4 tsp Pepper
Saute carrot and onion in oil in large non-stick saucepan till
softened, 5 minutes; add 1 to 2 tablespoons water if sticking. Add
garlic; saute 30 seconds. Add drained and rinsed beans, basil,
oregano, tomatoes (broken up), tomato paste and mushrooms; simmer,
covered 25 minutes to
mingle flavors. Add broccoli; cook 5 minutes. Add pepper. PER
SERVING: 3/4 cup = calories - 190, protein ~ 11 g., fat - 3 g.,
carbohydrate - 35 g., cholesterol ~ 0, sodium - 523 mg. FROM: Light &
Easy Meals from Family Circle Magazine issue August 1992. |
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Advice on losing weight
If you enjoy your food, but want to drop a dress size and also make improvements in your overall shape, then you need to decide on a methodically designed healthy meal plan. At best, this must comprise 5 helpings of fruit & vegetables a day and incorporate an appropriate fusion of carbohydrates, fats, and proteins.
People starting a weight loss program far too often pick out food store and big brand products labelled as 'low in fat'. This is far too often wrong, seeing as how a food product may be reduced in fats, but also contain far too much carbohydrates.
When deciding on a weight loss program, the important thing is to also make efforts to cut consumption of refined carbohydrates, salt and fats.
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