Archives for category: marinara

Homemade Slow Cooker Marinara Sauce

slow-cooker-homemade-marinara-sauce-recipe

I’m all about Whole30 recipes lately. They are healthy and delicious, full of clean eating foods, and fresh ingredients. Here’s an easy way to make a big batch of marinara sauce, perfect for spiralized zucchini noodles AKA zoodles, or baked spaghetti squash. The best part is you can freeze the leftovers in individual portions for later. Yay!

WHAT YOU NEED:

  • 3 Tbsp. olive oil
  • 1  1/2 c. chopped onion
  • 1  1/2 c. finely diced carrots
  • 4-5 large cloves garlic, minced
  • 3 cans (28 oz. each) crushed tomatoes
  • 6 oz. tomato paste
  • 1  1/2 Tbsp. dried basil
  • 1  1/2 Tbsp. dried oregano
  • 1 Tbsp. sea salt
  • 1/2 tsp. red pepper flakes
  • 1  1/2 Tbsp. balsamic vinegar
  • 3 bay leaves

WHAT YOU DO:

  • Heat a large skillet over med-high heat. Add olive oil, onion, carrots and garlic. Sauté veggies until carrots soften, approximately 5 minutes or so.
  • Transfer the mixture to a 6-quart slow cooker. (I use crock pot liners so there’s less mess to clean later)
  • Add remaining marinara sauce ingredients to slow cooker then whisk to combine. Cover and cook on low for 4-6 hours, stirring occasionally.

This makes a thick, somewhat chunky sauce, which I love. If you prefer a thinner sauce however, you can use an immersion blender to thin it out.

Freezing Instructions: Prepare as instructed above. Cool sauce to room temperature, then ladle into freezer-safe containers or ziplock freezer bags (in 1 or 2 cup portions, depending on how much you will need at a time). Before serving, thaw sauce in refrigerator overnight. Or, empty frozen sauce in a saucepan and heat over medium heat, stirring occasionally until sauce comes to a simmer.

Slow Cooker

recipe adapted from Whole30.com

I am officially obsessed with handmade pasta! You need only a few simple ingredients and the combinations of flavors, herbs, spices, and fillings you can add are endless. The kids love cranking out the pasta into sheets, and noodles, and cutting ravioli shapes. Here’s some ravioli we made with my favorite red sauce:

Cheese Stuffed Ravioli Recipe with Red Wine Marinara Sauce Recipe - pasta dough with just 2 ingredients!
WHAT YOU NEED:

  • 5 large eggs
  • 3 ½ cups (14 oz.) all-purpose flour, plus any additional needed for dusting/kneading
  • 1 container ricotta cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • salt and pepper, to taste
  • optional: grated cheese for topping
  • Red Wine Marinara Sauce

WHAT YOU DO:

STEP 1. MAKE THE DOUGH

MIX: Mound the flour in the center of your work surface. Using your hands, make a well in the middle that will be wide enough and deep enough to hold 4 eggs. Add 4 eggs (save 1 egg for the filling), and add any optional liquids or flavoring (for example chopped spinach, or ½ cup dry white wine, and/or herbs and spices such as basil or parsley). Using a fork, beat the eggs (and any liquids/flavors). Gradually incorporate small amounts of flour from the sides of the well as you go, until all the flour is mixed in. This will be a lumpy mess, but the next step will take care of that.

KNEAD: Knead for 3 minutes or so. If the dough is really sticky, add a little more flour. The dough should be slightly springy and just a tiny bit sticky. Knead for 10 additional minutes until the dough becomes smooth. Wrap ball-shaped dough in plastic wrap and let sit at room temperature, for an hour or so.

STEP 2. WHILE THE DOUGH RESTS, MAKE THE FILLING
In a bowl, mix together the ricotta cheese, 1 lightly-beaten egg, Parmigiano-Reggiano cheese, and salt and pepper to taste. Cover and refrigerate until ready to use.

STEP 3. After dough has rested, roll into sheets. I used a hand-crank pasta machine, but you could use a rolling pin and flour as well.

Place dough sheets on work surface and place dollops of ricotta cheese every few inches. Wet the dough with a few drops of water around each cheese, then place a second dough sheet on top, and seal with your fingers. I used a cutter to cut out square shapes (a roller tool or knife would work well too). If you want to get really gadget-y (ha) I have also seen molds/forms for homemade ravioli.

STEP 4. COOK

Bring 6-8 quarts of salted water to a rapid boil. Add pasta, and boil until firm but not mushy (fresh pasta only takes a few minutes). Drain and serve with red wine marinara sauce.

adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper

It’s getting toward the end of the week (AKA time to grocery shop) and I was trying to scrape some ingredients together for lunch. I ended up with this: Chicken Mushroom Marinara.

This makes four servings (less than 180 calories each) and there are only 4 WW +Points per serving! I ate this as is but you could always place it on top of brown rice, whole wheat pasta, or zucchini noodles.

Skinny Chicken Mushroom Marinara - Just 4 WW points per serving

 

WHAT YOU NEED:

  • 1 lb. uncooked boneless skinless chicken breasts, cut into pieces
  • 1 c. pasta sauce or marinara (I used a jarred chunky veggie pasta sauce)
  • 8 oz. mushrooms, cleaned and sliced *tip: use an egg slicer to quickly and evenly cut your ‘shrooms 🙂

WHAT YOU DO:

Spray large skillet with non-stick cooking spray.

Add chicken and cook on med-high for 5 minutes or so.

Add sauce and mushrooms, stirring to combine, and heat until chicken is cooked through.

Quick Tip - use an egg slicer to cut mushrooms

Quick Tip - Use an egg slicer to get evenly sliced mushrooms

Serves: 4

WW PlusPoints value per serving: 4

Estimated Nutrition Information per serving:

178 calories

4 g. fat

8.4 g. carbohydrates

2.1 g. fiber

25 g. protein