Category: Side

Easy Marinara Sauce

Easy Marinara Sauce

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Easy Marinara Sauce

Lisa C. Warren

This is a quick and easy go to for a Marinara Sauce. I usually make this sauce in big batches to use in various dishes. I make it when I’m going to use it that night then freeze what is left over for another dish another night. I’ve use this in my Zoodle Spaghetti, Zucchini Lasagna, and Zucchini Ravioli. It can just be used anywhere you need a good Marinara Sauce – and works great for dipping. You easily add any ingredients you’d like to amp it up (such as red pepper, green peppers, etc). I used canned crushed tomatoes as they’re essential for the sauce to remain thick and not watery.

This recipe is for a double batch, however you can easily scale it down or make more to suit your needs.

Note:

**I use an immersion blender in this recipe. It comes in handy for blending right in the pot, however, you could transfer the sauce into your blender BEFORE you start to heat the sauce. **

Ingredients

  • 2 – 28 oz Can Crushed Tomatoes
  • 2 to 3 tbls Olive Oil
  • 1 Large Onion – Diced (more or less to taste)
  • 3 Cloves – Diced finely (more or less to taste)
  • Basil (to taste) Use fresh (chopped) if you got it but dry will work also
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Add oil to hot pot.
  2. Add chopped onion to hot oil and cook through until clear.
  3. Add garlic and cook on medium heat for 1 to 2 mins. Be sure not burn the garlic – the garlic will get a bitter taste.
  4. Add salt, pepper, basil (reserve some of all of these to add more towards the end).
  5. Pour the 2 cans of crushed tomatoes into the pot. (if you’re going to use a blender to blend together at the end – now is the time to blend this sauce before it gets too hot).
  6. Stir and bring to a good simmer. Put to back eye on the stove at a low heat and simmer on low for 30 minutes to an hour. I usually make the sauce first and let it simmer while making the rest of the dinner.
  7. Once you’re ready to use the sauce, use your immersion blender to finely blend all the ingredients together. (Please see about description above regarding this step).
  8. Add more salt, pepper, & basil if needed (to taste).
  9. Sauce should be ready to use or freeze. Let cool some before freezing. Enjoy!
Quick Cheese Chips

Quick Cheese Chips

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 Quick Cheese Chips

Lisa C. Warren

These are a quick go to for something crunchy. They are great paired with a low carb dip, as a side to a soup, or just by themselves. So easy, you can’t help by give them a try! Enjoy!

Ingredients

  • Cheddar Cheese (small shred works really good)
  • Parchment Paper (cut to fit your microwave)

Instructions

  1. Place cut parchment paper in microwave.
  2. Pinch a small bit of cheddar cheese and place in a small pile on parchment paper in microwave. Leave a couple inches between piles and repeat till paper is covered.
  3. If you have a turning plate in your microwave, it might be best to disable this feature during the cooking process. If you can’t, not biggie – just make sure that the paper isn’t too big so that it won’t get caught on the sides of the microwave.
  4. Microwave for about 45 seconds or more until crispy. They will burn easily so add in 5 to 10 second increments if you need more time. Enjoy!
Breakfast Egg Muffins

Breakfast Egg Muffins

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Breakfast Egg Muffins

Lisa C. Warren

I was making my son breakfast and had some leftover sausage and bacon so I whisked these up. I have seen several versions of this same thing across the internet, this is just my version and what I did.

With exception to the eggs, everything was added just by sight, not measured so add as much or as little as you would like to suit your tastes! Even add onion, peppers, or different cheeses for different flavors! Don’t neglected your spices either! Have fun with it and enjoy!

Ingredients

  • 4 Large Eggs
  • 2 Sausage Patties (chopped into pieces)
  • 3 Strips of Bacon (crumbled)!
  • 1/2 cup Milk (I used Cashew Milk to cut back carb content – even 1/2 in 1/2 works)
  • 1/2 to 1 cup Cheddar Cheese
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Preheat oven to 350 F
  2. Whisk eggs, milk, salt, & pepper together in large bowl to combine.
  3. Add sausage and bacon.
  4. Stir together.
  5. Grease muffin tin. If you’re using non-stick spray – don’t spray the pan until you’re ready to immediately pour. I found they don’t stick as much if I spray right before I pour. Bake for 15 to 18 mins at 350 F
  6. Pour mixture evenly into greased muffin tins. They will rise some so do not fill completely. Leave about 1/2 inch at top.
  7. Bake for 15 to 18 mins at 350 F
  8. Let cool slightly, pop out of pan, sprinkle more Cheddar on top.
  9. Serve and Enjoy!
Yield: 6
Prep Time: 15 mins.  Cook time: 15 mins.  Total time: 30 mins.
Easy Six Layer Greek Salad

Easy Six Layer Greek Salad

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Easy Six Layer Greek Salad

Lisa C. Warren

Inspired by a salad that my local grocery store made, I sought out to make this a lower calorie and healthier option. You certainly could add cooked chicken (cold) or shrimp to this to up the protein content. I make this to keep in the fridge as a salad to eat for a couple days for lunch. My husband enjoys it as well and it prevents me from making poor choices if I have it ready to go. I make and serve it out of a container, however you could make this for a party and serve along side some crackers or whatnot! Enjoy!!

Ingredients

  • 2 Cucumbers
  • 6 Roma Tomatoes
  • 1/2 Red Onion (more or less – up to you)
  • 5 oz Feta
  • 1 can Black Olives (cut in half or buy sliced)
  • 1 Green Pepper
  • Greek Vinaigrette (to taste)

Instructions

  • Chop ingredients, layer, & pour Vinaigrette over top. Put lid on container and shake or stir with spoon.
Prep Time: 20 mins.    Total time: 20 mins.