Since we’ve gotten married and equipped with some great new additions for our kitchen cook & bakeware, both Scott and I have been dabbling in the kitchen and trying out new recipes.
From breakfast food to dinner dishes I’ve come to realize that I love to dress my recipes up with veggies. If it’s pizza, my motto for vegetables is the more the merrier. I’ve been known to order a veggie pizza or pasta and add meat into it for the protein. Even if you’re watching your weight, there’s no reason anyone can’t have a bowl of meaty marinara every once in a while.
This week, I channeled my inner Betty Crocker and created my own healthy version of one of my favorites – spaghetti bolognese.
It’s pretty simple make a few easy, healthier substitutions in order to still be able to eat the foods you love.
Just keep in mind: when you replace any ingredients to make healthier choices it isn’t going to taste exactly like what you’re expecting…but it can come pretty darn close!
Skinny Pasta Pizzaiola
1/4 tsp. of oregano
1/4 tsp. of basil
1/4 tsp. of garlic salt (optional)
1 lb. of ground chicken or turkey sausage
1 green pepper, coarsely chopped
1/2 white onion, diced
3/4 cup of sliced mushrooms
1 can of your choice of tomato/marinara sauce
1/2 box of whole wheat angel hair pasta
cook time: 30-35 minutes
servings: 2 – double ingredients for 4.
Adding veggies to any pizza or pasta sauce is a great way to sneak in the daily servings you need. Also, the more veggies you have in the sauce, the less marinara (or for pizza, cheese) you will need for substance. Veggies enhance the nutritional value of your meal, and can also change your once heavier sauces into tasty, lighter ones.
Cut up the pepper, onion and mushrooms. You can make the chunks as small or big as you’d like, but I prefer a chunkier chop.
I used white ground turkey meat, but I have also used chicken sausage or extra lean ground beef as the protein for sauces.
Ground the sausage in a medium sized skillet. It doesn’t take that long for meat to brown, and when it is cooked all the way through add the vegetables straight into the ground meat to warm and soften them.
Saute the vegetables with the meat, and while you are doing so pour your can of tomato sauce into a large sized skillet or sauce pan on another burner. When you see the vegetables change to a slightly darker hue, they should be warmed up enough to add everything into the tomato sauce. Get a large serving spoon and transfer the meat and veggies into the tomato sauce.
Mix the sauce, meat and veggies together and warm the sauce.
Add the oregano, basil and garlic salt and keep stirring sauce until it’s well blended.
Reduce heat to low (or simmer) and cover.
In a large sized pot, heat water for the noodles and add them in as soon as it starts to boil. Cook for the amount of time directed on the box of noodles (usually 8-10 minutes) and test to make sure they’re soft enough to serve.
Drain noodles, uncover the skinny pizzaiola sauce and plate up!
I’m hoping to keep the creative juices flowing and have more HB original meals coming your way.
Feel free to comment and share what you like to substitute in your sauces.
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