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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Diet hints and tips
If you wish to drop a dress size and also increase your general shape, without doubt you need to decide on a meticulously planned healthy diet. Theoretically, this ought to take in 5 measures of fruit & veg every day and also contain an appropriate blend of carbohydrate, fat, and proteins.
When people first start dieting, they far too often direct their attention on food store and brand name food items referred to as 'low fat'. This is far too often a miscalculation, in that an item might be moderate in fats, but also dangerously high in carbohydrates.
When devising a weight loss regime, you have to also try to break down intake of refined carbohydrates, salt and fats.
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