Low Calorie And Fat Tomato Meat Sauce With Mushrooms And Arugula Recipes

CHICKEN CACCIATORE

Steps:

• Season chicken with kosher salt and pepper.
• In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
• Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
• Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
• Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
• Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
• Add the chopped basil 5 minutes before sauce is done.
• Serve over 1 cup pasta.

OH MY!!! SPAGHETTI SAUCE (LOW FAT)

Steps:

• Combine all in saucepan and bring to a boil.
• Reduce heat and simmer for 10-15 minutes.

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

TOMATO MEAT SAUCE FOR PASTA - LOW FAT!

Steps:

• Crumbled ground beef, and pre-cook in dutch oven (DO NOT brown, just render the fat/water).
• Drain pre-cooked beef (I do this in a strainer lined with paper towels). Wipe extra grease/water from bottom of pan with a paper towel.
• Chop onion and celery; finely dice carrot.
• Sauté onion and EVOO in dutch oven on low heat, until onion is translucent (be careful not to let onion get brown; this makes it bitter, which makes the sauce bitter. If it gets brown, throw it out & start again!).
• Add carrot, celery, and salt, continuing to sauté until all veggies soften, stirring often.
• Add beef, tomato, herb/spice. Stir. Cover and raise heat until sauce is simmering.
• Turn heat down to lowest possible. Continue to simmer, covered, for at least an hour, stirring every 15 minutes.
• If heat is too high, or pot not well-insulated, water may need to be added.
• Add chopped parsley when you turn off the heat -- FINISHED!
• Note: Flat-edged wooden spatulas are best for lifting sugar-laden ingredients (i.e. veggies & tomato sauce) from the bottom of a pot.
• Alt: If you're not picky about fat, skip the 'pre-cook beef' step, and add beef directly to cooked veggies.