Now that I am a stay-at-home mom, I have made a commitment to myself and my family to remove some of the processed and convenience foods we eat. Most of our meals are homemade, but I wanted to make them with healthier ingredients. Getting a picky family on board can be a challenge in itself, so I wanted to get them as excited for eating it as I was preparing it. I have already gotten Brandon to eat homemade chicken nuggets (I make a huge batch and freeze) and "real" mac and cheese (elbows and grated cheddar jack cheese). He now asks for these instead of the pre-made kind.
I always had dreams of having my own garden and growing the fruits and veggies my family enjoyed. I wanted to grow tomatoes and can them for the long winter months. Someday, I may be able to do that, but in an apartment setting, it's pretty difficult. So for now, I will have to settle for fruits and veggies from my local farmers market.
Italians love their pasta and gravy and my family is no exception. At least one meal a week, usually Sunday, consists of pasta and gravy, yes, it's gravy. With tummy troubles in the family, I was inspired to make this meal lighter so we could all enjoy it and not feel awful after.
My husband and son loved it! I paired it with some veggie pasta. It was boxed pasta, but one step at a time. Lol.
What You'll Need:
Extra virgin olive oil
3-4 garlic cloves
1 small onion
3 beef steak tomatoes
5-6 basil leaves
Salt and pepper
Oregano
Sauté garlic in extra virgin olive oil until fragrant
Add chopped onion and sauté until onions are soft
Grate tomatoes
I grate them until it becomes too difficult and I chop the rest.
Add spices and basil leaves. Simmer.
Add to your favorite pasta.
I use veggie pasta to sneak in a few extra servings of veggies.
Shhhh...
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