Spaghetti Sauce

1 lg can crushed tomatoes
1 lg can tomato puree
1 lg can diced tomatoes
1 small can tomato paste
1lb ground beef (or italian sausage)
Dash Worcestershire sauce
1lg green pepper, chopped
1lg onion, chopped
1 container mushrooms, chopped
Minced garlic
Italian seasoning

Brown hamburger, drain.
Sautee pepper, onion, and mushrooms in a pad of butter, add to a large pot with hamburger.
Add all other ingredients - garlic and italian seasioning to taste, about 1T  each for us. Fresh garlic can be sauted with the vegetables.
Simmer for 3h, stirring frequently.

We use for spaghetti, lazagna, goulash, etc. Freezes well.

Diabetic friendly: carb free! Serve over whole wheat noodles.
Gluten free: check seasonings for allergens. Serve over rice noodles, or make meatball sandwiches over rice bread.

Light Alfredo Sauce

1/2c. skim milk
1/2c. LF cottage
1 tbs cornstarch
1/4tsp salt
1/8 tsp pepper
1/4tsp garlic powder
1/2c parmesean cheese

Combine all ingredients and blend until smooth.
Transfer to sauce pan and heat on md. until smooth.
Serve over fetuccini.

Lighter Alfredo Sauce

1 cup Skimmed milk
1/2 cup Low fat cottage cheese
1 Tbsp. Cornstarch
1/4 tsp. Salt 1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 cup Parmesan cheese

Place all ingredients in a blender or food processor and blend until smooth.
Pour mixture into a small saucepan and cook over medium heat until heated through and smooth, stirring occasionally.
Serve with hot, cooked fettucini.

Makes 4 servings

PER SERVING: 112.1 Calories, 4.4 g Total Fat, 2.8 g Saturated Fat, 13.3 mg Cholesterol, 524.5 mg Sodium, 6.5 g Total Carbohydrate, 0.1 g Dietary Fiber, 11.2 g Protein, 267.5 mg Calcium.

Nut Free Pesto Sauce

1 bunch fresh arugula, washed 2 cups fresh basil leaves, washed
1/2 cup freshly grated Parmesan cheese
1 cup olive oil
Salt and pepper to taste

1. Combine all ingredients in a blender or food processor until smooth.
2. Toss pesto with cooked linguine or rice noodles (for gluten-free) and enjoy.

Serves 6.