Classic Italian Tomato Sauce

This authentic marinara sauce is full of rich tomato flavor and savory Italian spices.

Classic Italian Tomato Sauce
Yield: 8-10 servings

Ingredients

• 2-3 Tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced (about 1 Tbsp)
• 2 (28 oz) cans diced tomatoes
• 1 (6 oz) can tomato paste
• 1 Tbsp sugar
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp ground black pepper

Directions

1. Heat large pot over medium heat. Add oil and then onion. Saute for 10 minutes, or until softened. Add garlic and cook for 1-2 minutes longer.
2. Add diced tomatoes, tomato paste, sugar, basil, oregano, salt, and pepper; stir to combine.
3. Reduce heat to medium-low and simmer for at least 20-30 minutes. If time permits, simmer on low for 1-2 hours, stirring occasionally, to allow sauce to thicken and flavors to develop.
4. Serve sauce over pasta.

Recipe adapted from Modern Honey.

Slow Cooker Vegetarian Chili

According to my husband, this is the best chili he's ever eaten! That's a pretty strong testimony speaking to how awesome this recipe is, don't you think? After all, he did grow up in the land of soup, stew, and chili (aka Minnesota), so he has a lot of basis for comparison. ;)

Slow Cooker Vegetarian Chili
Yield: 4-6 main dish servings

Ingredients
1 cup lentils, raw
15 oz can chili with beans
15 oz can white beans, drained and rinsed
15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes
8 oz can tomato sauce
15 oz can vegetable broth (about 2 cups)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Directions
1. Add all ingredients to slow cooker and stir until well combined.
2. Cook on high 4-5 hours or low 8-10 hours. (If possible, uncover and stir every few hours throughout cooking time.)
3. Top individual servings with shredded cheese and/or sour cream.

Recipe adapted from Super Healthy Kids.

Zucchini Pizza

One of the hardest parts of eating gluten free is having to give up the good old standby: pizza. But let me back up for a minute. Remember how I mentioned in a previous post that my in-laws grow such a bountiful garden in Minnesota? Well, zucchini is another vegetable that they always have in abundant supply and luckily they are willing to share! So when I was talking to my friend, Steph, at playgroup one day about ways to cook with the zucchini, she shared this recipe with me. (I can only bake so many loaves of zucchini bread!) At the time, I was not eating gluten free. (Maybe it was foreshadowing?!) Fast forward to now, this dish satisfies my pizza craving!

Here's a look at the crust after the first round in the oven. I'm pretty sure I could just cut it up into slices and eat it as is! As a matter of fact, this could actually be a great appetizer recipe to bake in mini muffin cups for bite-sized portions that are perfect for hungry guests around the holidays.

A nice cross-section of the dish shows the zucchini crust from earlier on the bottom, the meat, onion and tomato sauce mixture in the middle, and a thick gooey layer of melted cheese on the top (my favorite!).

(Note: I didn't have a green pepper on hand, as called for in the recipe, when I made this for dinner, but it greatly adds to the dish flavor-wise, so I will make sure to pick one up the next time I make it.)

And last, but not least, the food on the plate! I'll admit that it's not too pretty to look at (we just scooped it out of the pan with a large serving spoon), but it is oh-so-delicious to eat (I promise!).

Zucchini Pizza
Yield: 9x13 pan

Ingredients
4 cups shredded, unpeeled zucchini (about 2 small)
2 eggs, room temperature
1/2 cup parmesan cheese
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 lb ground beef
1 medium onion, chopped
2 (8 oz) cans tomato sauce
1 tsp oregano
green pepper, chopped (optional)

Directions
1. Preheat oven to 400°F.
2. Squeeze excess moisture from zucchini using paper towel. (May need to do this a couple times.)
3. Combine zucchini with eggs, parmesan, 1 cup mozzarella cheese, and 1/2 cup cheddar cheese. Press into greased 9x13 pan. Bake uncovered for 20 minutes.
4. Meanwhile, cook beef and onion. Add tomato sauce and oregano. Spoon over cooked zucchini layer. Top with remaining 1 cup mozzarella cheese and 1/2 cup cheddar cheese. Sprinkle with chopped green pepper, if using.
5. Bake 15-20 minutes, or until cheese is melted and golden brown.