Fiesta Salsa

Beautiful photo by Jess!

Because it’s a party in the bowl AND a party in your mouth!

In case you didn’t know, Jess has a green thumb. She’s been able to keep our three outside plants alive with LOTS of dedicated watering throughout this ridiculous heat and lack of rain. Well, during our weekly trip to the Farmers Market on Saturday, we stopped by a vendor that had tomatillos and got the scoop on how to know when they’re ready to be harvested. Apparently they should still be pretty firm and the husk will get pretty dry. Then they’ll be ready! So, Jess went outside and picked off the three that we’ve been patiently waiting to harvest from our own tomatillo plant.

What does a person do with only three tomatillos? I looked through my cookbooks (sadly, not many tomatillo recipes) and found a couple for salsa that looked good. But still, I only had three. Then, I looked up at the beautiful heirloom tomato in our hanging fruit basket. It only had about 3 days left until it would get soggy and I decided it needed to be used as well.

Now I had enough tomato/tomatillo to make a salsa! Those, plus some jalapenos and even a habanero that’s been in my freezer for months came together with the other essential salsa ingredients and the result was spectacular. This salsa is a farmers market delight. As long as you have jalapenos, onion a little lime juice and a lot of cilantro, you can literally make any salsa your heart desires. Mine was sweet from the heirlooms and the tiny bit of cane sugar and spicy from the habanero. And the garlic (german garlic, which is ginormous), was a spectacular find from last week and it lent its flavor splendidly. No need to waste those heirlooms anymore. If it can go in tomato sauce, it can go in salsa!

Beautiful photo by Jess! Don’t you just want to dig in?

Fiesta Salsa
Servings: 1 (about 1.5 cups worth)
PointsPlus Per Serving: 1


  • 3 small tomatillos, finely diced
  • 1 cup skinned and finely diced red heirloom tomato
  • 1/2 medium white or red onion, finely diced
  • 3 cloves garlic, finely diced
  • 3 small jalapenos, seeded and finely diced
  • 1 habanero, seeded and finely diced
  • 1/2 tsp organic cane sugar (or regular sugar), 1 PP
  • 1 tbsp fresh squeezed lime juice
  • 1/2 cup chopped fresh cilantro
  • 1 tsp sea salt

1. Take your garlic, onion, jalapenos, sugar and tomatillo and simmer for a few minutes over medium heat in a nonstick pan. This tempers the bitterness of the tomatillo.

2. Put your heirloom tomato and habanero into a bowl. Pour in the simmered tomatillo mixture. Put in the lime juice, cilantro and sea salt. Mix well. Let sit for at least 30 minutes so the flavor can deepen.

3. Serve with chips and enjoy!

Ricotta Chard Pasta Sauce

This weekend, Jess had a taste of what it might feel like to be pregnant… backwards. Confusing? Well, let me explain.

Jess took this lovely photo of me cheesing it up right before we biked back home with all our farmers market purchases!

For some God-forsaken reason, my body woke up at 5:26 am on Saturday morning. Then Max got up and then Jess woke up because everyone left her. What do you do that early on a Saturday? You bike to the local cafe for a cup of iced coffee and then you bike over to the Farmers Market and get your pick of the beautiful produce, that’s what!!

We picked up 1.5 pounds of green beans, 1 lb of yellow squash, 1 ginormous zucchini, 1 bouquet of flowers, 1 lb of lettuce, 1 quart each of yellow peaches and fingerling potatoes and one 7 lb watermelon. It didn’t matter that we only had bikes to get back home; we wanted that watermelon. So, Jess put it in her backpack and strapped it on. The first thing she said was, “I feel like I’m pregnant, but backwards.” Hah! True true. And then we biked home. She could feel it in her back and her knees, but she got it home! I faithfully rode behind her to make sure she was okay (although it could be because she’s just faster than me in general) and luckily we arrived home without incident, but definitely with a little extra sweat!

Today she enjoyed a huge bowl of it all to herself, which she thoroughly earned! Thank you, my love, for a great effort and tasty reward :)

And now I give you a new recipe that I made up for the weekly CSA newsletter I contribute to! This highlights the swiss chard, garlic and herbs that they’ll be receiving in their baskets. Jess and I have made numerous versions of pasta sauces and this combines the best of the veggies with just the right kind of creamy cheesiness. If you don’t have swiss chard, you can substitute spinach and it’ll taste just as good!

Semi-Homemade Ricotta Chard Pasta Sauce
Servings: 8
PointsPlus Per Serving: 3

I think her bike likes my bike. Good thing too because the feeling is mutual :)


  • 1 jar roasted garlic pasta sauce, any brand (preferably Meijer Organic), 8 PP
  • 1 can tomato sauce
  • 1 tbsp olive oil, divided, 4 PP
  • 3-4 handfuls fresh swiss chard
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium zucchini/squash finely diced
  • 1/3 cup part-skim ricotta cheese, 3 PP
  • 2 tbsp light butter (optional), 4 PP
  • 1 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped basil
  • 1 tsp dried oregano
  • 1-2 tsp red chili flakes
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice

1. Warm up 2 tsp of the olive oil in a large non-stick skillet. Add minced garlic, onion, basil, parsley and red chili flakes and cook until fragrant (around 2 minutes). Then, add swiss chard and cook down for about 4-6 minutes. Once it’s cooked down and onions are translucent, transfer to a food processor and chop it all up until almost pureed, but not quite to a smoothie texture. You still want some texture!

2. Now, get out a big sauce pot and warm up the last tsp of olive oil and the butter (if you’re using it) and put the finely diced zucchini in. Add the dried oregano and a pinch of the salt and pepper you’re using just to flavor it up a little. Cook for about 3 minutes and then pour in both the jar and can of tomato sauces. Add the ricotta cheese, salt, pepper, nutmeg and allspice and stir until well blended.

3. Once it’s warm (around 5-8 minutes or so), add the chard/onion puree and stir well. Cook for about 8 minutes on medium low heat, test it and then add salt/pepper according to taste, and then lower heat and let simmer for around 10-20 minutes. The longer you simmer, the better the flavor!

4. Serving size is around 1/2 cup. Pour over your favorite noodle, use in a lasagna or on a meatball sub, put on steamed veggies or even straight over lettuce or sprouts! It might be good enough that you’ll want to eat it with a spoon :)

Queso Blanco Dip


Since I’m getting Mexican for dinner tonight, I have queso on the brain. I saw this recipe and knew that I wanted to share! If you can find a reduced-fat cheese and use 1% milk, this can definitely be a WWF appetizer :)

Originally posted on Delicious Goodies Galore:

1  1/4  Pound block White American Cheese,* cut into 1-inch cubes
1  (4 ounce) can diced green chiles
1/4  Cup chopped pickled jalapenos
2  Tbsp. pickled jalapeno juice
2/3  Cup milk
1/2  Cup cold water
1/8  tsp. ground cumin

Place cubed cheese in a microwave safe bowl.

Add chiles, jalapenos, jalapeno juice, milk, water, and cumin.

Microwave on HIGH for 4 – 5 minutes, stopping to stir well after each minute.

Part of the melting process is completed with the stirring.

Serve immediately with tortilla chips or can be used as a sauce for Mexican dishes.

Store any leftovers in the refrigerator.

Reheat in the microwave in increments of 30 seconds until creamy and hot.

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Garlic-Orange Soy Marinade


Did you know that March is National Sauce Month? How appropriate! I just posted my Homemade Teriyaki Sauce recipe earlier this week and in the spirit of passing along good ju-ju, I’m reblogging a delicious sauce recipe from a blog I stumbled across this afternoon. If you reduce the olive oil by half and use low-sodium soy sauce, this marinade can definitely be counted as WWF. Enjoy!

Originally posted on Potlicker Blog:

The weather has been so warm here in New England that I could almost be fooled into thinking it was summer. Around here, March would normally be considered “mud season.”

Mud season is late winter or early spring when the snow melts. The ground is still mostly frozen so snow melt can not be absorbed and it leaves dirt roads and driveways a muddy mess.

This year however, instead of mud and ice, I am treated to sunshine and an early insect season.  Along with most of the country we have been experiencing record high temperatures. Our temperatures have been something like 30 degrees warmer than normal.

I am fighting the urge to throw veggie seeds down everywhere because I am sure there will be at least one more snow, but it sure as heck isn’t going to stop me from busting out the grill.  Typically our grill is stored…

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Homemade Teriyaki Sauce

This is a big pot of Teriyaki Chicken and Broccoli, one of our favorite meals.

One of the must-have ingredients in our fridge is teriyaki sauce.  It’s so easy to whip up a quick meal with some noodles/rice, veggies and a protein (we use chicken the most).  On those long days at the office, we just want to come home and relax instead of cooking a meal for 90 minutes and eating at 8pm.  This is why we always have teriyaki!  It takes all of about 15-20 minutes to make a delicious and satisfying meal.

My favorite brand has always been the Soy Vay Island Teriyaki sauce that you can find at Trader Joe’s.  Even their regular teriyaki is really great.  But this weekend WE RAN OUT.  And we live almost two hours away from the closest Trader Joes!  It was scary.  So, we were trying to figure out if we want to run to the store and get some, despite the fact that we really didn’t want to use any more money on groceries for at least another week.  Then Jess piped up.

“Can’t we make our own?”

“Well, of course we can!” I said. “Let me see if I can find a recipe.”  

So, I found one.  And it is tasty and delicious.  Now, I shall share it with you.

Homemade Teriyaki Sauce (from Celeste on
Servings: 26 (tsbp)
PointsPlus Per Serving: 1
Calories Per Serving: around 26


  • 2/3 cup Mirin (rice cooking wine. Or you can use cooking sherry), 8 PP
  • 1 cup low-sodium soy sauce (I used San-J Organic Gluten-Free), 4 PP
  • 4 1/2 tbsp rice vinegar
  • 1 tsp toasted sesame oil, 1 PP
  • 1/3 cup white sugar, 7 PP
  • 7 cloves garlic, minced
  • 1 tbsp fresh ginger (I freeze mine and grate it that way. So much easier and cleaner!)
  • 1/2 tbsp crushed red pepper flakes (more or less depending on how spicy you want it)
  • 2 pinches ground black pepper
  • 2 tbsp cornstarch (optional), 2 PP

1. Bring mirin to a boil in a small saucepan. Then, reduce heat to medium-low and simmer for 10 minutes.

2. Pour in soy sauce, rice vinegar, sesame oil and sugar. Stir for a few minutes, then season with the garlic, ginger, pepper flakes and black pepper. Simmer for an additional 5 minutes.

3. If you want to thicken it just a little (like I did), you’ll want to mix the cornstarch into a little bit of water until it forms a paste. Then mix that into the sauce and simmer for an additional 5 minutes.

The great thing about this sauce is that I KNOW what’s going into it because I’m making it. And I just happened to have exactly enough mirin on hand that I’ve been carting around with me for 4 years! I love when that happens.

Celeste, the woman who posted the recipe, said that she received this recipe from a Japanese woman and it’s the best teriyaki sauce she’s ever had. I have to agree. This sauce is very authentic. Like… the kind of teriyaki you’d find in Japan. Not that crappy stuff they serve at Panda Express or Chinese Buffets. This stuff is legit. And delicious. And you only need about 3-4 tbsp for a stir fry that will serve 2 people. SCORE!

Dress up that Lettuce!

Salads are back on the menu, people.  At least for the girlfriend and me.  I don’t think we ate a single one (except at restaurants) from about mid-October through the beginning of January.  Why?  Not sure.  I think we just needed a break from the leafy greens.  We still ate a LOT of veggies, just no salad.

Well, we’re back to eating those salads and making sure that they’re not boring and monotonous.  There’s nothing I hate more than eating the same salad day in and day out.  While we were doing the Game On! Diet with our friends, Jenna and Mike, Jenna emailed me the recipe for two tasty dressings.  I’m not sure where she got them, but I’m sure you could figure it out or ask her yourself over at her blog, Corgi Pants.

I figured I should try them out before I posted the recipes, so I did! For the Carrot-Ginger, I ended up using garlic instead of 1 small shallot because i didn’t have any on hand, and I used less oil and more water to make it a little lighter in points. OH. MY. GOD. If any of you in Champaign/Urbana have ever been to the restaurant “My Thai”, this dressing tastes EXACTLY like their carrot-ginger dressing! It’s sweet and tangy and just amazing. All you need is lettuce and this dressing and you’ll feel like you’ve just eaten a gourmet salad. This was also FANTASTIC over some broiled fish, as you can see in the picture below.  I tried it on both tilapia and salmon.  I liked it better over the tilapia, but it was still delicious on the salmon.

Carrot-Ginger Tilapia with Lightly Sauteed Zucchini and Peppers over Parmesan Brown Rice

Quick Carrot-Ginger Dressing
Servings: 16 servings of 2 tbsps each
PointsPlus Per Serving: 1!


  • 2 cups sliced carrots (about 2-3 large)
  • 2 cloves garlic, sliced
  • 1 2-inch piece fresh ginger, peeled and sliced
  • 1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket), 3 PP
  • 2 tablespoons rice vinegar
  • 3/4 teaspoon toasted sesame oil, 1 PP
  • 1/4 cup olive/canola oil, 14 PP
  • 6 tbsp water

1. Place the carrots, garlic, ginger, miso, vinegar, and sesame oil in a blender or food processor. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.

2. Add the olive oil and blend until nearly smooth, about 30 seconds. Add the water 2 tbsp at a time until you reach the consistency that you want. 6 tbsp was perfect for us. The dressing will keep in the refrigerator for up to 3 days (but i’m sure it will last longer than that!)

Now, Jenna usually makes a 1/2 recipe, so she only uses 1 carrot. She also never has miso so she just leaves it out, and she usually uses very little oil, using water instead to thin it down.  Personally, I thought the miso added a fantastic flavor to it.  I love a little extra asian zing now and then!

Yogurt-Curry Dressing
Servings: 1 (1/3 cup)
PointsPlus Per Serving: 1!


  • 1 ½ teaspoons vinegar
  • 1 teaspoon curry powder
  • ¼ cup nonfat greek yogurt, 1 PP
  • 1 tablespoon low-fat milk
  • 1/4 teaspoon (or less) salt

1. Put all ingredients into a bowl and stir until well mixed. Spoon over salad or pasta. You could also put it in an egg salad for a flavorful twist!

I added a little cilantro flakes, ground pepper, lemon juice and turmeric to even out the flavor (because the original recipe calls for 1 tsp salt) and it worked. I think if I’d used less salt in the beginning, I wouldn’t have had to add all the other spices, so I made sure to lower the amount of salt in the recipe above! I can definitely see how this would be tasty in egg salad. YUM!

Angela’s Alfredo Sauce

Yum doesn’t even begin to describe this.

I am a proud Italian (amongst other things). I love our history of food and family, of sauce and noodles, of loud fights that include lots of hands in faces intense expressions of emotion and the like. I am NOT proud of the fact that it wasn’t until the age of 25 that I ever attempted making my own alfredo sauce.

All the pastas and sauces I’ve made and eaten and still I couldn’t have even told you what it consisted of!?! Bad Italian, bad.  Unacceptable.  So, when a non-Italian friend made some for me and I realized how easy it was, (and how much better I could make it taste) I decided to give it a whirl. Well, first, I smacked myself in the face for not making it sooner and then I gave it a whirl. And let me tell you…. I nailed it. I TOTALLY nailed it.

I used heavy whipping cream, a LOT of butter and fresh parmesan cheese.  Every time I made it, people went crazy with delight… and then they had stinky gas later (a bit too much dairy and garlic?)  Okay, I’m usually the one who has the gas, especially when I’ve eaten two servings of garlic, buttery, creamy, cheesy goodness.  Lordy lord.  But this alfredo sauce was WORTH it.  That’s saying something.

Needless to say, I haven’t made full-fat alfredo sauce since I started WW.  In fact, the average alfredo sauce is 9 PP per 1/3 cup!  YIKES!  I can only imagine how many points I was eating in one sitting.  So, I made it a mission this past month to perfect a skinny-fied version.  The first attempt wasn’t right because I didn’t stir it enough and let it boil and bubble and it ruined the texture.  The second attempt was great texture-wise, but it was too spicy for my girlfriend (I swear the red pepper flakes jumped into the pot all on their own).  But this last attempt was perfect!  I nailed it again.  It had the perfect texture, just the right amount of spice and it was soooo tasty!  I poured it over veggie spiral noodles, chicken and broccoli and enjoyed every last bite.   And I promise you will too!

Veggie spirals, chicken, broccoli and my alfredo sauce. Perfection!

Angela’s Alfredo Sauce
Servings: 4 (1/3 cup per serving)
PointsPlus Per Serving: 3 (a helluva lot better than 9!)


  • 2 tbsp light butter, 4 PP
  • 1 1/2 to 2 tsp minced garlic
  • 1/2 tsp dried parsley
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 1 1/2 cups 1% or 2% milk, 5 PP
  • 1/2 cup grated reduced-fat parmesan cheese, 4 PP
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch mixed with a little water

1. Get out a sauce pan and turn onto medium-low heat (around a 4 of 10) and put butter in pan to start melting. After it’s melted a little bit, put in garlic, basil, oregano, parsley and red pepper flakes. Mix around and let simmer for about a minute or so. (This helps the flavor of the herbs and garlic to be released.)

2. Pour in the milk. Grab a whisk (your main tool for this sauce) and mix in the parmesan cheese. Let all the flavors blend and then after a few minutes, mix in the cornstarch.

3. The key to the perfect texture is to keep whisking it. Don’t let it boil, otherwise the milk with start to curdle and you’ll end up with a grainy texture to your sauce. Keep whisking and after about five minutes, the alfredo will start to thicken. Continue whisking. Taste test it and adjust to your liking.

4. Pour over any noodle or vegetable and enjoy!

I’ve recently read about people enjoying red sauce over broccoli slaw.  I can’t say that idea excites me, but I can DEFINITELY say that I would eat this alfredo sauce over broccoli slaw!  Shit, I’d eat it over corn on the cob it’s that good.  So, try it over some of those steamed veggies or spaghetti squash or broccoli slaw.  You really can’t go wrong with cheesy anything over veggies.

Oh, and I reclaimed my “Italian” card :)

Savory Breaded Shrimp

The tastiest shrimp you’ll ever make. Period.

Ladies and gentle men, I give you my most delicious shrimp dish ever.  From the moment you take your first bite, you will experience a little bit of heaven… and you’ll thank me profusely for posting such shrimpy perfection!

I came up with this dish last year when I had some shrimp in my freezer and a desire to bread and pan-fry something.  I haven’t made a lot of breaded things in my life because it’s just not something I grew up with.  But I threw in some different kinds of spices and a little brown sugar and savory breaded shrimp was born.  I could not believe how amazing it was.  My mouth waters every time I think of eating it.  I’ve tried many different shrimp dishes over the years, but this is, hands down, my favorite.

When you make this for yourself, remember these two things – you MUST use sesame oil because some of the awesome flavor is directly tied to the sesame flavor AND top it with honey mustard sauce.  There’s information at the end of the post on what combination of honeys and mustards are best.  Now, GET COOKING!

Savory Breaded Shrimp
Servings: 40 (each individual shrimp)
PointsPlus Per Serving: 1


  • 3 lb bag cooked large shrimp (bigger shrimp are tastier), 30 PP
  • 1/2 cup all-purpose flour, 5 PP
  • 1/4 cup unpacked light brown sugar, 4 PP
  • 2 tsp curry powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/8 tsp sea salt
  • 4 tbsp sesame oil (or 1/2 tbsp per 5 shrimp), 14 PP

1. Mix everything except shrimp and sesame oil together in a bowl.

2. Preheat medium skillet with 1/2 tbsp sesame oil over medium-high heat.

3. Make sure shrimp have been rinsed and drained. Coat first five shrimp in mixture, shake off and put in skillet. Don’t try to put on more than one coat! it just falls off from the weight. Flip shrimps after the first side is browned to your liking (about 3 minutes). It should take no more than 3-5 minutes for a shrimp to be finished.

4. Repeat step three until all shrimps are done, making sure to put another 1/2 tbsp sesame oil in the pan for each set of 5 shrimps.

5. Top off with some spicy honey mustard and enjoy!

As for the honey mustard, I HIGHLY recommend going to your local farmers market and buying a jar of either jalapeno or habanero mustard and some wildflower or clover honey. Mix 1/2 and 1/2 together and voila! The best honey mustard ever. The sweetness of the fresh wildflower honey and the spice of the habanero mustard (my favorite combination) is absolutely THE PERFECT topper for these shrimps. The honey-mustard combination is 1 PP per tbsp. I never make this dish unless I have the honey-mustard in the house. In fact, I stocked up on the mustard and honey this summer because I knew I’d need it during the winter! 4 jars of mustard and a huge jug of honey. Mmmmmm :)

Also, make sure to have sesame oil. It’s the flavor that’s necessary. I’m not sure that canola, vegetable or olive oil would yield the same tasty result. It’s worth the money of having to get your butt out of the house to go buy it if you don’t have it in your kitchen already!

A perfect pairing: Savory Breaded Shrimp and Teriyaki Broccoli

Mighty Meaty Spaghetti Sauce

There are two kinds of Italians – those that are all about “the noodle” and those that are all about “the sauce”.  My girlfriend and I are opposites.  She’s all about the noodle and I’m all about the sauce!  She could make up a bowl of penne or capellini, melt a little butter, salt and parmesan on top and be a happy camper (such a carb-a-holic!).  But a saucy girl needs her sauce!

I grew up with a mom that could make spaghetti sauce so good that we’d just put it in a bowl and eat it like stew.  Maybe we’d throw in a little parmesan or scoop it out with tortilla chips or a hunk of bread, but the sauce was the main attraction.  It was warm, filling and it ALWAYS hit the spot.  It’s been passed down generation to generation and I’m sorry to say that you will NOT be getting that family secret!  I got enough grief for giving out the ravioli recipe!

Do not fret, though!  I have a healthy, semi-homemade meat sauce for you that’s almost as good as Mom’s secret recipe.  It’s sure to not disappoint.  In fact, I made it twice over Thanksgiving while in Ohio and it (along with the raviolis) was a humongous hit with my girlfriend’s family!  Even the picky eaters loved it enough to have seconds and thirds :)  It’s rich and filling and it was perfect with leftover Thanksgiving rolls.

All simmered and ready to be devoured

Mighty Meaty Spaghetti Sauce
Servings: 7-8 (1/2 cup servings)
PointsPlus Per Serving: 3



  • Jennie-O Extra Lean Ground Turkey 1/2 lb, 7 PP
  • Olive Oil 1 tbsp, 4 PP
  • Pam
  • 3 Garlic cloves finely chopped
  • 1/2 tbsp sea salt
  • 1/2 tbsp fresh ground pepper
  • 1 1/2 tsp chili powder
  • 1/2 tbsp dried parsley

Spaghetti Sauce

  • Prego Roasted Garlic Parmesan Italian Sauce (whole can), 7 PP
  • 1/2 tbsp dried parsley
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1 tbsp light butter, 1 PP
  • 1 tsp allspice (optional)


1. Get out medium sized sauce pan, put it on medium high heat and put the olive oil in to warm up.  Add the garlic to cook up just a minute before you put in the turkey

All the spices on the meat, ready to be mixed in

2. Put in your ground turkey, spray the top with a little pam and pour on all the spices listed for the meat.  Mix and chop it up as it cooks until you’re left with nicely cooked and chopped up turkey!  This takes about 15-20 minutes.

3. Drain the turkey meat to get rid of the excess water and grease.  Return to sauce pan.

4. Put your heat down to medium-low and pour in your can of spaghetti sauce.  Mix around so the turkey isn’t just resting on the bottom of the pan anymore.

5. Mix in all the spices (not the butter just yet) and let simmer for about 15 minutes, stirring occasionally.  Make sure to put a lid on because thick, beautiful sauce has a tendency to bubble and explode and it’ll get all over you and the counter.

Two of my favorite sauces to use!

6. Once sauce is nice and hot, put in butter and stir around.  Let simmer for another five minutes or so before you taste test.  Season to taste.

7. Eat alone or over your favorite noodle!

You can really use any type of sauce you have around for the base.  Cheese sauces are good, mushroom sauces are good (my girlfriend hates mushrooms, so I don’t cook with them often, even though I love them!).  I just love the flavor of a great roasted garlic sauce.  It has a little extra something in it that makes it special.  Just remember to check the points value by using the Weight Watchers Wiki, although it will be out of date now….  I’ll have to find a new updated one!  And don’t forget that everything should be seasoned to taste.  You might not like as much garlic, but you love the basil; so change it up!

I hope you enjoy this healthy meaty marinara sauce.  It’s wonderful!  And here’s one last picture to show you my raviolis with this sauce.  It’s a great way to serve them – layer sauce, then ravs, sauce, ravs, sauce, ravs, etc. until you reach the top!


Spaghetti Sauce on Foodista