Last night I fed Mr. Meat & Potato Guy, this really good made up at the last minute, Pasta Primvera. You can put it in the crock pot or oven and go off and forget about it for a few hours. He actually liked it and said how good it was. So thought I would pass it on.
I chopped up the left over veggies that I had on hand, onion, celery, zucchini, fresh spinach and carrots. Sauted them in about 2 tables olive oil until the onion was clear. Tossed them in a oven proof pan and added a can of fresh tomatoes (14.5 oz), 1 can of tomato sauce (15 oz), 2 cans of water and a package of McCormick Spaghetti extra thick spaghetti seasoning package. Added about 1 teas more of garlic powder and 1 teas more Italian seasoning. Stirred, covered pan with lid and baked it for 3 hours at 325. Came out thick and smelled divine. Cooked some spaghetti and wa-la, tossed some freshed shaved parmesan over the top, baked some Pepperidge Farm garlic toast while the noodles were cooking and had a great dinner. Don’t be afraid to use up the veggies in your fridge for things like this. The kids (or your meat loving hubby) won’t even know that there are veggies in the sauce. When I have V-8 on hand, I use that as part of the sauce as it gives extra nutrition and that way, you don’t feel so guilty when you have chocolate cake or key lime pie for dessert, because, “look at all the veggies I just ate and how healthy I must be now that I have had such a huge amount of healthy food?”