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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A few tips on healthy eating
If you wish to drop a dress size and also enhance your general healthiness, then you really should commence a methodically prepared healthy-minded meal plan. In theory, this must involve five standard portions of fruit & vegetables a day and require the correct proportion of important nutrients.
People starting a weight loss program frequently become obsessed with chain store and well known food products referred to as 'low in fat'. This is frequently an error, as a food item can be very low in fat, but whilst still being far too high in calories and carbs.
When deciding on a meal plan, the most important step is to also make sure you lower your ingestion of refined carbohydrate, fats and salt.
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