Pizza Sauce

Pizza Sauce
Prep Time
10 minutes
Number of Servings
Serves 4 to 8
Ingredients
  • 28 oz can whole tomatoes or fresh tomatoes
  • 1 tsp sugar, to taste
  • 1 tsp salt, to taste
  • 1 or 2 Tbsp oregano, crushed, to taste
  • 2 tsp grated Romano or Parmesan cheese
Directions
  1. Mix all of the ingredients with a masher or hand-held blending device to mash up the tomatoes.*
  2. Cover the sauce with plastic wrap and let it chill overnight so that the flavors can marinate together.
  3. Bring it to room temperature for an hour or so before you will use it.**

Tomato-Rice Casserole

Tomato-Rice Casserole
Number of Servings
Serves 6
Ingredients
  • [q:3/4] cups long-grain brown rice
  • 4 ripe large beefsteak-type tomatoes, [q:2 1/2] to 3 pounds, cored
  • 1 cup shredded lite three-cheese blend, such as mozzarella, Jack and Cheddar
  • [q:1 1/2] Tbsp. chopped fresh oregano, or 2 teaspoons dried
  • [q:3/4] tsp. salt, divided
  • Ground black pepper
  • Pinch cayenne pepper
  • 1 cup panko-style breadcrumbs
  • 1 garlic clove, minced
  • 1 tsp. dried oregano
  • 2 tsp. extra virgin olive oil
  • Cooking spray
Directions
  1. Preheat oven to 350 degrees F.
  2. Cook rice according to package directions; there should be [q:2 1/2] cups cooked rice.
  3. Cut thin slice from bottom of each tomato, discard it, and slice each tomato crosswise into 4 thick slabs. In mixing bowl, combine cooked rice, cheese, oregano, ground and cayenne pepper and half the salt. In another bowl, use a fork to combine the panko, garlic, oregano, remaining salt, and olive oil. Season to taste with black pepper, and set aside.
  4. Coat covered 2-quart heatproof casserole with cooking spray. Arrange 4 tomato slices to cover bottom of the casserole. Using half the rice mixture, cover tomatoes. Top with another 4 or 5 tomato slices, then remaining rice. Finish with another tomato layer, overlapping the slices to cover the rice completely.
  5. Cover casserole and bake for 45 minutes, until casserole is moist. Uncover, and sprinkle topping evenly over casserole. Bake uncovered for 20-30 minutes, or until topping is lightly colored, tomatoes are very tender, and casserole is bubbly under the topping. Let casserole sit for 20 minutes, or serve lukewarm.
Nutrition Info
180 calories, 6 g total fat (3 g saturated fat), 24 g carbohydrate, 10 g protein, 4 g dietary fiber, 460 mg sodium.

Mediterranean Shrimp with Bulgur

Mediterranean Shrimp with Bulgur
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 1 cup uncooked bulgur wheat
  • 2 tsp olive oil 1 medium onion, chopped
  • [q:1/4] cup dry white wine or low-sodium vegetable broth
  • 2 cans (14.5 oz) diced tomatoes with basil, oregano, and garlic, undrained
  • 3 Tbsp chopped fresh parsley, divided
  • 1 Tbsp capers, drained
  • [q:1/4] tsp freshly ground black pepper Pinch crushed red pepper flakes
  • 1 lb uncooked small shrimp, peeled, deveined
  • [q:1/2] cup crumbled reduced-fat feta cheese
Directions
  1. In a 2-quart saucepan, bring 2 cups water to a boil. Add bulgur; reduce heat to low. Cover and simmer about 12 minutes or until water is absorbed.
  2. Meanwhile, in a 12-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender. Stir in wine or broth. Cook 1 minute, stirring frequently.
  3. Stir in tomatoes, [q:1 1/2] tablespoons parsley, capers, black pepper, and red pepper flakes. Cook 3 minutes. Stir in shrimp. Cover; cook 4 to 5 minutes or until shrimp are pink.
  4. Stir cooked bulgur into shrimp mixture. Sprinkle with cheese. Cover; cook 2 minutes. Sprinkle with remaining [q:1 1/2] tablespoons parsley.
Nutrition Info
239 Calories, 21 g Protein, 25 g Carbohydrates, 6 g Fiber, 6 g Total fat (2 g sat, 2 g mono, 1 g poly), 307 mg Sodium, Selenium, Vitamin B3 (niacin), B12, K, Copper, Manganese, Phosphorus, Vitamin A, B1 (thiamine), B2 (riboflavin), B6, C, E, Pantothenic acid, Calcium, Iron, Magnesium, Potassium, Zinc

Pasta Arrabbiata Sauce

Pasta Arrabbiata Sauce
Number of Servings
Serves 6 to 8
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • [q:1 1/2] pounds spicy Italian sausage, casings removed
  • 1 cup finely diced yellow onion
  • 4 garlic cloves, minced
  • [q:1/2] teaspoon celery salt
  • 1 tablespoon dried organic basil
  • 2 tablespoons dried organic oregano
  • 1 bay leaf
  • 1 teaspoon sugar
  • 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 (28-ounce) cans crushed tomatoes
  • 1 (12-ounce) can tomato paste
  • 1 (15-ounce) can tomato sauce
  • Hot cooked pasta
Directions
  1. Heat olive oil in a large saucepot over medium heat. Add the sausage and cook until brown and crumbly, stirring constantly. Remove the sausage to a paper towel-lined plate. Set aside.
  2. Add the onion to the pan drippings and sauté until golden brown. Add the garlic and sauté for 1 to 2 minutes.
  3. Reduce the heat to low. Add the sausage, celery salt, basil, oregano, bay leaf, sugar, vanilla extract, salt and pepper. Stir in the crushed tomatoes, tomato paste and tomato sauce. Simmer for hours to blend the flavors.
  4. Remove the bay leaf. Serve over your favorite pasta, prepared al dente.
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