Easy Roasted Tomato Sauce (low fat and sugar free)

It's almost tomato time...  So far, we've gotten a dozen here and there from our CSA, but soon we'll be getting tons and tons and tons of tomatoes.  So I thought it was time to dig out this recipe again...  

My family doesn't eat a lot of tomatoes.  I'm not a super-fan myself, but I can handle them in salads and on sandwiches.  The rest of my family pretty much only consumes tomatoes when they're deep inside an egg frittata and overpowered by cheddar cheese and sausage, or when they're on a BLT.  So you can imagine how worried I was when we started receiving bushels of tomatoes week after week from our CSA last summer.  I knew I'd have to come up with a plan quick so that they wouldn't go to waste.

I hopped on Pinterest and found an "easy" recipe for tomato sauce that turned out to be not my kind of easy.  I spend an entire day boiling, ice-bathing, and skinning tomatoes... The sauce turned out well, but at the end of the day my kitchen was a wreck, my kids had been totally ignored for 8 hours, and I had a very. short. fuse.  

Blessedly, the social network came to my rescue.  Charlotte witnessed my fiasco via Instagram, contacted me via email, and sent me a recipe from another blog.  Bam.  Problem solved.  Thank you, Charlotte!  Had you not sent Elizabeth's recipe, I might have drown myself, along with my sorrows, in the vegetable juices covering my kitchen counters, cupboards, and floors.  

I tweaked the recipe and added a few "extras" but it's still super easy and very delicious.  Click on over to In the Heart of My Home for the original recipe, and then you can check back here to see what I did a little differently :)

When roasting my tomatoes, I added some chopped onion and omitted the olive oil.  I actually forgot the oil one time and liked the results, so after that I just left it out so that this would be sauce with no fat besides the negligible amount found in tomatoes.  

I used my heavy duty Ninja blender to blend up the tomatoes, juices, onions, garlic, and basil.  I also added other fresh herbs from our garden - parsley, thyme, and oregano, as well as fresh-squeezed lemon juice, salt and pepper. 

For the sauce that I was planning to keep in the fridge to use right away, I whisked in a few shakes of xanthan gum to thicken it up.  For the sauce that I bagged for the freezer, I left out the xanthan gum, and I added it when I defrosted and heated the sauce.  

I ended up freezing enough sauce last summer that it almost lasted us all year, but not quite.   I wasn't sure if my kiddos would love it, but it turns out they did.  They don't even mind the seeds one bit.  If you think the seeds are going to be a major problem with your family, you might consider using a food mill to process it as opposed to a blender.  The blender is so quick (and relatively clean, compared to a food mill), it's my first choice for this sauce :) 

So what are you doing with your tomatoes this year??

Bon appetite!  

Easy Egg Bake -or- Busy Ladies, Get Your Morning Protein. Every Day!!

This post was written in response to, and in honor of, 69 cent/dozen egg week at Aldi.  Seriously, if you're not one of those people who has backyard chickens that deposit fresh eggs onto your plate every morning, rush to Aldi.  Rush.  But remember, limit four per person.  (so I'll be going back a few more times this week ;) ) 

I love to start my day with a pretty big breakfast.  I once read an article that said people that eat the majority of their daily calories at breakfast are healthier that those who save their calorie-packing for later in the day, so I feel justified.  I also try to get a hearty dose of protein in the morning.  My ideal breakfast is... only available at all you can eat Sunday brunches at swanky restaurants.  It involves fluffy omelettes, bacon, breakfast potatoes, fruit, waffles, whipped cream, and coffee.  And mimosas.  

Such as it is, I have to make due with breakfast at home most days.  Actually, all days.  And since all days are busy days, I don't usually have the time for making giant, fluffy , swanky restaurant omelettes.  

So I get my morning protein the busy mom way - I make a big egg bake on Monday and eat it all week long.  It works.  It's easy.  And I get my big breakfast.  And protein.  

I highly recommend this method if you're committed to starting your day with protein and veggies but don't have time for omelettes.  

Your egg bake can have any combination of veggies, seasonings, or cheese.   But here's what I recommend (complete with very helpful pictures to guide you through the most difficult of steps ;) ) 

Saute mushrooms and onions in butter until they're tender.  

Add a hefty helping of spinach.  I usually add two cups or more because it cooks down so much.  

Continue to cook until spinach is wilted.

In a separate bowl, whisk together 10 - 12 large eggs, a dash of heavy cream, salt, and pepper.  If I don't have any onions to add to the veggies, I'll throw some onion powder in the mix as well.

Add veggie mixture and cheese of your choice.  I typically use feta, but will happily use cheddar if we happen to be out of the good stuff ;) 

Pour into a greased 2 quart baking dish.  

Bake at 35o degrees for about 30 minutes, or until cooked through.  Allow to cool before refrigerating.   Enjoy large slices throughout the rest of the week.  Or share it with your family; my kids love stealing mine!  

Enjoy!  And maybe I'll bump into at the egg cooler at Aldi.  I'll even share with you if there are only four dozen eggs left ;) 

If you're eating according to the Trim Healthy Mama plan, this is a fabulous S breakfast.  I love to have it with couple pieces of bacon and a small handful of berries on the side. 

Spaghetti Squash Pizza Casserole (THM S)

We've had a surplus of spaghetti squash from our CSA program this year.  My kids enjoy spaghetti squash as a straight-up spaghetti replacement with sauce, cheese, and meatballs.  But you can only do that so many times.  And when I say "you" I mean "I."  After a couple nights of spaghetti squash and meatballs, I was ready for something different.  And the Spaghetti Squash Pizza Casserole was born.  

It became a favorite and we've probably had it four or five times in the last two months.  What can I say, when your family loves something made out of spaghetti squash, you keep making it.  Plus the farm keeps sending up spaghetti squash.  Plus it's healthy.  And tasty.  And did I mention we've been getting lots of spaghetti squash??

Might I humbly suggest that you and your family might like it as much as we do :)

Psst!  This is an easy "recipe" for kids to follow.  Maybe help them with the squash cutting (because that can be pretty intense) and oven use, but other than that, this could be one you let your kids get on the table :)  I'm just sayin... You could conceivably take the night off in the kitchen and still get to eat this yummy dinner :)  

Spaghetti Squash Pizza Casserole

Halve one large or two small spaghetti squash.  Remove and discard the seeds and pulp.

Give each half a few twists (or shakes!) of sea salt and pepper.

Roast upside down on a cookie sheet at 400 degrees for about 1 hour.

(Small squashes may not need as much time)

Allow squash to cool until you're able to handle them.  Flip them over and use a fork to scrape the flesh into spaghetti-like strands.  Set aside.

Spread a thin layer of no-sugar-added tomato sauce in the bottom of a 9"x13" baking dish.

(I used homemade sugar-free sauce.  Because the CSA gave us insane amounts of tomatoes too ;)  Maybe I'll get the recipe for the sauce I made up here soon....  Let me know if it's a priority for you!)

Sprinkle some grated Parmesan over the sauce. 

(fresh shredded, or green shaker can cheese are both fine)

Spread the squash out over the sauce.

Then layer on your favorite pizza toppings. 

(I used green pepper, mushrooms, black olives, and turkey pepperoni.)

Top with shredded mozzarella cheese.

Bake at 350 degrees for 45 - 60 minutes, until cheese is melted and browning.

Serve with additional tomato sauce and Parmesan cheese. 

(For those eating a THM S meal, keep tomato sauce to a minimum.)

Enjoy!

You might also like...

Low Carb Pizza-Stuffed Peppers

Pumpkin Spice Almonds (a THM S Snack)

Eating for a Day the Trim Healthy Mama Way

Pumpkin Spice Almonds (a THM S Snack)

I've recently been spending a lot of time at my parents' home while our living room is out of commission due to repairs and improvements.  Each morning the kids and I stay home long enough to say hi to the work crew and make sure they have a full pot of coffee, and then we leave because you just don't try to homeschool around open ceilings , gooey spackle, and wet paint.  Obviously.  And the dust!  Oh. my. goodness.  Construction dust is like nothing I have ever encountered before.

Anyway, to avoid it all and to have a little bit of space for the big kids to work and the little kids to wreck play, we've been hanging at my mom and dad's.  It only took a few days, but I polished off their stash of amazing flavored almonds.  Wasabi and soy almonds?  Oh my!  

To make a short story long, while I was at the grocery store on a mission to replace the almonds I "borrowed" from my parents, I saw pumpkin spiced almonds, and I think I sang, "Come to me, my beauties!"  out loud.  Much to the embarrassment of my children.  

Of course, the pumpkin spice almonds in the grocery store were laden with sugar and corn syrup, but I knew I could create a tasty autumn-inspired snack on my own that would fit quite nicely with the Trim Healthy Mama lifestyle.

They turned out well.  Very well.  

But I think you'll want to try them for yourself to confirm my assessment ;)   

Measure out two cups of roasted, unsalted almonds...

In a small bowl combine erythritol, Sugar Free Brown Sugar (from Gwen's Nest), THM Super Sweet Blend, a dash of sea salt, and pumpkin pie spice.  

In a separate bowl, beat egg whites, cold water, and a dash of vanilla until frothy...

...add the almonds, stir to coat, then added the spice mix, and stir to coat again :)

Spread in a single layer on a cookie sheet lined with aluminum foil.  Bake at 250 degrees for 40 minutes, stirring half way through.  

Allow to cool and harden, then brake the almonds apart and store in an airtight tupperware or ziploc bag.   

Pumpkin Spice Almonds 

(a THM S Snack)

Ingredients

2 cups roasted, unsalted almonds

3 T. erythritol

3 T. Sugar Free Brown Sugar (from Gwen's Nest)

2 tsp. THM Super Sweet Blend

pinch of sea salt

1 1/2 tsp. pumpkin pie spice

1 1/2 T. egg whites

1/2 T cold water

dash vanilla extract

Instructions

Preheat oven to 250 degrees and line a cookie sheet with aluminum foil.

In a small bowl, combine sweeteners, salt, and pumpkin pie spice.

In a medium-size bowl, beat egg whites, water, and vanilla until frothy.

Add nuts and stir to coat.  Add spice mixture and stir to coat.

Spread almonds on the cookie sheet and bake at 250 degrees for 40 minutes.  Stir half way through.

Remove from oven and allow to cool and harden.  Break almonds apart by hand if necessary.  Store almonds once they are completely cooled.

Or enjoy a handful right away :)

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Eating for a Day the Trim Healthy Mama Way

THM and Me

Healthy Candy Bar Smoothie (Recipe)

Our Favorite Picture Books About Pumpkins and Fall

Low-Carb Pizza-Stuffed Peppers

I don't feel like it's very necessary to start out a blog post by writing, "I like pizza." Because of course everyone already knows that nobody doesn't like pizza.  (Nobody doesn't know how to use double -- or triple or quadruple -- negatives like I do, either......) 

Back in late March, I began eating according to the Trim Healthy Mama lifestyle in an attempt to lose some weight. (I could call it baby weight, but who would I be kidding ;) )   And I've stuck with it.  (wow!)   The fact that this "food plan" (as my kids call it) allows for pizza automatically makes it a very manageable and sustainable plan in my world.  

Even though I haven't been enjoying hearty crusts anymore, I'm still eating pizza.  Or at least, pizza-tasting food.  (Some pizza purists may argue whether or not pizza fixings without the crust can truly be called "pizza" but I don't really have time for that kind of philosophizing in my life.)

So far I've thoroughly enjoyed the Trim Healthy Mama Fooled Ya Pizza Crust, which is made from cauliflower, as well as pizza "boats" in zucchini and yellow summer squash (it's really good in the green zucchini; it's very medium in the summer squash...)

Yesterday my family was having pizzas put together on spinach flat bread, and I didn't want that, didn't have and spare zucchini, and wasn't in the mood to go through the trouble of the cauliflower crust (though it IS tasty enough to usually go through the trouble!)  So I threw together these pizza stuffed peppers - all most of the taste of a pizza in under 15 minutes, with negligible carbohydrates.  

If you're willing to forgo the crust for health benefits, than this is a very respectable alternative.  (I've personally found I'm able to forgo the taste of many wonderful things for the sake of this "diet" because there are so many "respectable alternatives.")  

Here they are:

Halve and de-seed a bell pepper.  Spread a tablespoon of no-sugar-added pasta sauce in each.  Finely chop your favorite pizza toppings.  Stuff toppings into peppers and top with part skim / low moisture shredded mozzarella cheese.  I sprinkled some fresh oregano and basil from our garden on top as well.  Bake at 350 degrees for 10 - 15 minutes, then broil for 2-3 minutes or until cheese starts to brown.  Enjoy!  

(If you're using this as a THM S meal, you may need to add some additional protein depending on your toppings.)