Eating Healthy is "Green" Too: One Veggie Recipe Equals Spaghetti w/ Meat Sauce

This recipe is Part 2 of the Eating Healthy is "Green" Too: One Veggie Recipe Equals Four Meat Dishes (Part I) series.  This is a recipe for spaghetti with a meat sauce that is full of veggies without anyone even knowing that the veggies are there. :)

1 jar of the Lauren Daniels "No Worries" Veggie Base
1 box of Thin Spaghetti Noodles (cooked, please follow the instructions on the box)
1 package of Publix Green Wise Italian turket sausage (or your favorite sausage or ground beef)
1 jar of Newman's Own Sockarooni Sauce (or your favorite spaghetti sauce)
1 organic Onion (cropped)
1 organic Bell Pepper (cropped)
2 tbs of Olive Oil
Italian Seasoning (optional)
Black pepper (optional)

1. Squeeze the sausage out of the casing into a bowl. 

2. Pour 1/2 of the  "No Worries" Veggie Base over the sausage. 

3. Using your hands, mix the sausage and the  "No Worries" Veggie Base together.

Note: You are done mixing when you no longer see the  "No Worries" Veggie Base
and it is completely incorporated with the sausage.  The objective is to add as much of the  "No Worries" Veggie Base into the mixture without the sausage becoming completely watery so you can add more.  The meat should basically still have its normal consistency.

4. Put the sausage and  "No Worries" Veggie Base mixture aside.

5. Turn the stove on medium heat and put the olive oil in a 12" iron skillet. 

6. Once the oil is hot, put the onions and bell pepper in the skillet and sauté.

7. Put the sausage and  "No Worries" Veggie Base mixture into the skillet.

Note: The objective is to have crumbles of sausage so you must let the sausage cook for two minute then stir/chop with a fork for a minute.  Do this until the sausage is brown and it is done.  NOTICE that you can not tell that the veggies are in there!!!  No one will ever know.  ;)

8. (Optional) Drain the remaining liquid from the sausage.

9. Pour the spaghettil sauce into the skillet with the sausage.  Mix well.

10. Let the meat sauce heat up.

You are ready to serve your meat sauce with your cooked spaghetti noodles.

Tell me what you think.  I will post pics of this recipe next time I make spaghetti.

Enjoy!


Resources:
(Image) http://www.lunchtruckparts.com/main%20mobile%20food.htm

Eating Healthy is "Green" Too: One Veggie Recipe Equals Four Meat Dishes (Part I)

You want your family to eat healthier, right?  But they only want to eat meat.  Well,
let them eat MEAT.  They will never know that they are also eating two servings of
vegetables at the same time.  Sounds impossible?  Well, do they like spaghetti, meat
loaf, hamburgers, or stuffed shells?  If the answer is yes, then it is very possible
for them to eat these favorite meat dishes and eat the vegetables that you want them to eat.

Review the recipe below and see how I take the impossible and turn it in to a possible
task:

Lauren Daniels "No Worries" Veggie Base
2 Organic Carrots (chopped)
2 tbs Minced Garlic
1 Organic Tomato  (cut in four pieces)
1 Organic Onion   (yellow or white, cut in four pieces)
1 Organic Zucchini (cut in half)
1 Organic Squash   (cut in half)
1/2 Organic Bell Pepper  (cut in four pieces)
1/2 Organic Red Bell Pepper    (cut in four pieces)
1/2 Organic Yellow Bell Pepper (cut in four pieces)
1/2 Organic Poblano Pepper (cut in four pieces)
1/2 carton of Organic Baby Portabella Mushrooms (washed)
1 cup of Vegetable Broth

Using a VitaMix Blender, I did the following:

1. Put all of the ingredients in the blender.
2. Blend until smooth.

Note: It should have the consistency of a creamy soup.

The Lauren Daniels "No Worries" Veggie Base is the basis for making a wonderful meat spaghetti sauce, meat loaf, hamburgers, and stuffed shells.

I will post the recipes for all 4 meat dishes in a 4 part series, so stay tuned.

Makes 1 jar of Lauren Daniels "No Worries Veggie Base.

Note: Let's REUSE (as in REDUCE, REUSE, RECYCLE, RENEW) and pour the base in an old spaghetti jar.

Eating Healthy is "Green" Too: Butter Beans, Kale, and Cilantro Soup

Butter Beans, Kale, and Cilantro Soup

I created this recipe after my family got tired of eating a meal of speckled butter beans, kale, corn, and whatever meat I cooked last week.  I did not want my wonderful organic vegetables that were delivered from Nature Delivered (http://ga.naturesgardendelivered.com/) to go to waste. Plus I cooked and seasoned them to perfection (my daugther's words not mine).  I decided to put my VitaMix Blender to use and made a wonderfully unexpected, healthly, tasteful soup.  I hope you enjoy as much as my family did!!!

1 1/2 cup of cooked Organic Speckled Butter Beans (seasoned to your liking)
1 cups of cooked Organic Kale (seasoned to your liking)
1/4 cup of Organic Cilantro
1 cup of Organic Carrots
1 tbs of Agave Nectar
1 cup of Vegetable Broth or Liquid from Kale
1 tbs of Earth Balance butter
1 cup of cooked Rice (I used the Lemon Grass and Coconut 90 minute Rice from Trader Joe's, but any rice would work.)
4 Organic Tomato Slices
Few Cilantro leaves for garnish

Using a VitaMix Blender, I did the following:

1. Put the butter beans, kale, cilantro, carrots, agave nectar, and broth (or kale liquid) in the blender.

Note: Add more liquid for your desired consistency.

2. Blend on High setting for 5 minutes until soup is warm.

3. Add butter

4. Blend for 2 more minutes.

5. Pour soup in the bowl, place 1-2 tbs of rice in the center of the bowl, place a tomato slice on the side, and place a cilantro leaf for a garnish.

Makes 4 cups of soup.