2 tbsp basil
3 tsp garlic
1/4 onions
1 1/2 tsp ground oregano
8 tbsp tomato paste (no salt added)
15 oz tomato sauce (no salt added)
1 1/2 cups of water
red pepper flakes to taste, optional
Mix everything in a sauce pan on low heat. I cooked it for about 10 minutes while stirring occasionally. You can then let it cool and then store it in the freezer for later or use immediately.
For lower sodium meatballs, switch to Kikkoman's Panko breadcrumbs. Super low in sodium compared to the Progresso I used to use. Don't add the salt! Stick with herbs and seasonings instead. I use oregano, mostly, but also basil. If you want tangy meatballs, try adding low sodium soy sauce, I use Kikkoman, and a little ginger and brown sugar. Mmmm it is magnificent!
3 tbsp garlic
3 tsp parsley
2 1/4 cup low sodium chicken broth
3 tsp lemon juice
3 tbsp all purpose flour
3 tbsp olive oil
2 1/4 cup 1% milk
3/4 cup Parmesan cheese, grated
1 package of pasta
Start by sauteing the garlic and flour in the oil. Then add in all the other ingredients except the pasta. Simmer on low. Meanwhile, cook the pasta according to the package instructions. Drain and mix with sauce. It is just that easy!
3 tsp parsley
2 1/4 cup low sodium chicken broth
3 tsp lemon juice
3 tbsp all purpose flour
3 tbsp olive oil
2 1/4 cup 1% milk
3/4 cup Parmesan cheese, grated
1 package of pasta
Start by sauteing the garlic and flour in the oil. Then add in all the other ingredients except the pasta. Simmer on low. Meanwhile, cook the pasta according to the package instructions. Drain and mix with sauce. It is just that easy!
No comments:
Post a Comment