1 3/4 cups chopped onion
2/3 cup chopped celery
1/2 cup finely chopped carrot
6 garlic cloves, minced
375 grams ground beef, extra lean
1 1/2 cups canned crushed tomatoes
1 cup lower-sodium beef broth
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
1. Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 4 minutes. Add beef, to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard .
This was so quick and easy, I thought I would share. Truth be told it was a treat from the New Years Diet but, everyone (the kids) enjoyed it!! Victory!
Yield: Makes 4 to 6 servings
Cook time:5 Minutes
Prep time:10 Minutes
1 (20-oz.) package refrigerated spinach and cheese ravioli
1 (16-oz.) container of rose sauce
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil, optional
1/3 cup grated Parmesan cheese
1. Prepare pasta according to package directions.
2. Meanwhile, pour Rose sauce into a medium saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
2 apples – washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce – rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch-style salad dressing
1. In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!