Easy No Sugar Tomato Sauce

This recipe comes from a blog called "Fix Approved". I use it as pizza sauce and as pasta sauce. It freezes well, too!

Ingredients:

• 1 (29 oz) can tomato puree
• 1 (29 oz) can crushed tomoates
• 1 T. dried basil
• 4 cloves garlic, minced
• 1 tsp. ground black pepper
• ¼ tsp. salt
• 1 T. dried oregano
• ¼ tsp. dried rosemary

Directions:

1. Pour both cans of tomatoes in a large saucepan. Heat over low heat.
2. Mix all of the seasonings in and stir well. 
3. Let sauce simmer for at least an hour.
4. Enjoy!

Hidden Veggie Baked Mac and Cheese

I made this mac and cheese for my family for dinner and everyone really liked it! Not a single person noticed there was a little boost of butternut squash in there!

I added chicken and broccoli to mine to round it out, but it is yummy solo. Use one yellow to measure a serving. The 21 Day Fix containers used with just the mac and cheese are: 1 yellow and 1 blue. If you serve it with broccoli and chicken it would add 1 red and 1 green.

Ingredients

• 2 cups whole wheat elbow macaroni, dry (or 4 cups cooked)
• 2 eggs
• 10 oz bag frozen butternut squash
• 1 cup almond milk
• ½ tea salt
• 3 cups sharp cheddar (yes, sharp!)

Directions

1. Preheat oven to 350 degrees and spray a 9x13 pan.
2. Cook macaroni according to package directions, drain.
3. Thaw butternut squash in the microwave. 
4. In a blender, combine eggs, butternut squash, milk, and salt until smooth.
5. Put half of the cooked macaroni in the bottom of the 9x13 pan.
6. Cover with 1 ½ cups of cheese.
7. Put the other half of macaroni on top of the cheese.
8. Cover with the rest of the cheese.
9. Top with the milk mix.
10. Bake in the oven for 30 minutes or until bubbly.

21 Day Fix Lasagna Roll Ups

This recipe comes from erinrosefitness.com. I have modified it slightly. It makes a very filling dinner and is great for leftovers! A serving is 2 rolls ups.

Ingredients: 

• 8 sheets of whole grain lasagna
• 15 oz tub of Ricotta cheese
• 1 1/3 cup mozzarella and/or Parmesan cheese
• 1 egg
• 1 tea salt
• 4 cups frozen, chopped spinach and/or kale (in a bag, not a box)
• 1 regular jar (24-32 oz) of low or no sugar marinara sauce

Directions:

1. Preheat oven to 400 degrees.
2. Boil lasagna noodles according to package directions. Drain and lay on wax paper.
3. In a medium bowl, blend Ricotta, egg, salt, and mozzarella until well mixed.
4. Mix in spinach and/or kale.
5. Spread 1/4 cup of marinara on the bottom of a 9x13 pan.
6. Spread spinach mixture evenly over 8 lasagna sheets.
7. Roll up lasagna sheets and put into 9x13 pan.
8. Dump the rest of the marinara sauce over the rolls.
9. Cover with aluminum foil and bake for 30 minutes or until heated through.

Chicken Enchilada Pasta

This recipe comes from Mel's Kitchen Cafe. I will sometimes use a rotisserie chicken from Costco when recipes call for cooked chicken. You could also make it without chicken and it will still be really good and filling. I omit the chilies because I don't like things too spicy. I have yet to make my own green or red enchilada sauce, but that would be preferable over the canned stuff. Also, opt for 100% whole wheat pasta if you can find it (read the ingredients!). This makes a lot of pasta, so it's a great lunchtime leftover. 

Ingredients

• 2-3 chicken breasts, cooked and cubed or shredded (optional)
• 2 tablespoons olive oil
• 2 garlic cloves, finely minced
• 1 medium onion, diced
• 1 red pepper, diced
• 4-ounce can diced green chilies
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 (10-oz) cans green chili enchilada sauce (I used mild)
• 2/3 cup red enchilada sauce (I used mild)
• 1 can large black olives, cut in half
• 1 cup sour cream
• 1 1/2 cups shredded cheese (I used sharp cheddar)
• 16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

Directions

1. Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
2. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!).
3. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.