- Baby and parenting forums and reviews - Reply to Topic
Thread: No-Heartburn Pasta Sauce Reply to Thread
Send Trackbacks to (Separate multiple URLs with spaces) :
Post Icons
You may choose an icon for your message from the following list:

Register Now

In order to be able to post messages on the - Baby and parenting forums and reviews forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Please enter a password for your user account. Note that passwords are case-sensitive.
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:


  Additional Options
Miscellaneous Options

  Topic Review (Newest First)
06-24-2003 05:14 PM
Zyrilia I came up with another yummy variation of this:

1 14.5 ounce can of diced tomatoes (with onion and roasted garlic), undrained
1 14.5 ounce can of diced yellow tomatoes, undrained
1 'brick' of frozen chopped spinach (I think it's 10 ounces)
1 15 ounce can low-sodium black beans, rinsed
Granulated garlic to taste
Dried minced onion to taste
Spices/seasoning to taste (I used Italian seasoning)

Put first four ingredients in a pot over medium heat, stirring to help break up the spinach brick. Once the spinach is broken up, add the rest. Put on low heat, covered, for about 10 minutes.

Serve over pasta or spaghetti squash. Yum!
05-05-2003 07:03 PM
Zyrilia I put this together with another recipe in mind, and it turned out fantastic! And, it's fat-free when using the meat-substitute. I suppose you could use browned burger, though. My hubby thought it was real meat until I told him.

Pasta Veggie Sauce

1 pkg (12 oz) Yves Ground Round (fat-free meat substitute)
1 14.5 oz can diced tomatoes (I used no salt added), undrained
1 14.5 oz can diced golden (yellow) tomatoes, undrained
1/2 pkg frozen broccoli and cauliflower (about 8 oz)
Splash of wine
Spices to taste

Break up the Ground Round and heat through. If using real meat, crumble, brown and drain.

Add all other ingredients. Stir well. Heat for about 15-20 minutes, to let flavors combine and the frozen stuff to thaw.

Add splash of wine, stir in, and let cook for about 5 more minutes.

Serve over your favorite pasta or spaghetti squash.

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off