Do you ever find yourself craving pasta and feeling guilty about wanting it so badly?? Here’s a delicious and yet nutritious alternative to some of those dense pasta dishes.
Red Pepper Sauce:
1 can of diced tomatoes with Italian seasoning
2 cups of sliced red peppers
1 tsp garlic salt
1 tsp onion powder
1 tsp red pepper flakes
1/2 cup milk
In a large skillet, heat tomatoes and red peppers on medium, add seasonings. Cover with lid and let cook for 7 minutes or until peppers are tender. Turn heat off and let cool. Once cool enough, pour mixture into blender and add milk. Blend until smooth.
Your sauce is now complete and you just need to add the pasta! Another great addition are peas and diced chicken. Tonight I made some meatballs to go with it 🙂
Enjoy and cheers to Mindful Healthy Living!
Prep Time: 20 minutes
Cook Time: 60 minutes
• 1 lb lean ground beef
• 2 cans of chili seasoned diced tomatoes
• 1 can of red kidney beans, not drained
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 3 garlic gloves, minced
• 1 large green pepper, diced
• 1 large red pepper, diced
• 1 can of corn, drained
• 1 tablespoon chili powder
• 1 tablespoon cumin
In a large saucepan, brown the beef and once cooked, drain the beef and transfer to a large pot. Add canned tomatoes and kidney beans. Let simmer on medium.
In the now empty saucepan, add the olive oil and lightly brown the onion and garlic on medium, ~5 minutes. Add the diced green and red peppers, cook until tender, ~ 5 minutes.
Add vegetable mixture to beef mixture and stir. Add in chili powder and cumin. Bring to a low boil and simmer for approximately 1 hour, stirring occasionally.
Pair with your favorite glass of red wine for some added antioxidant benefits and ENJOY!
Prep Time: 10 minutes
Cook Time: 15 minutes
• 1 bunch of cauliflower (~2 cups)
• ½ cup of chicken or vegetable broth
• ½ fresh squeezed lemon
• ½ cup low fat milk (any milk you prefer works)
• 2 tablespoons butter
• ¼ cup of parmesan cheese
• 4-6 gloves of garlic – minced
• Salt and pepper to taste
• ½ lb of Chicken (omit for vegetarian diet) – diced
• ½ lb of your favorite pasta (I like shells – whole wheat for my man and brown rice (gluten free) for me).
• Bread crumbs (optional)
Boil Cauliflower heads in water until tender. Meanwhile, mince garlic and add to blender along with broth, lemon juice, milk and butter. Once cauliflower is tender, drain water and let cool (~3 minutes) before placing in the blender. Add cauliflower and blend, slowly add in the parmesan cheese and salt and pepper for taste. Keep in blender until your chicken and pasta are completely cooked.
Place diced chicken, pasta and sauce in a medium size dish. Sprinkle your favorite bread crumbs on top and bake for 20 minutes at 350 degrees.
* Add some broccoli or peas if you want to get crazy! 😉