Pumpkin Gnocchi

Heres another recipe with pumpkin, and although it sounds very gourmet, it was super easy to make and super inexpensive.  As I have mentioned over and over, I love pumpkin, not just because of the super great flavor, creamy texture, and versatility, but because of the nutritional benefits.  Pumpkin is high in vitamins A, C and K, it is also provides large amounts of beta carotene which when consumed acts as a powerful antioxidant.  I was rushed today, so I made the gnocchi with a butter, cheese sauce, next time I am going to probably try it with a walnut, or pistaccio pesto to boost the flavor and the nutrition. 
ingredients
1 can pumpkin puree(2 cups)
1 egg white
1 1/2-2 cups flour
water if needed
combine pumpkin, egg and 1 1/2 cup flour, with your hands and begin mixing together, slowly kneeding dough so it all starts to come together, as it forms a ball, if it is too sticky, add more flour.  When the dough is mixed completely together and not sticky, no more flour is needed.  Flour a large surface, like a table or countertop.   To roll out, take a piece of dough, about the size of a table spoon and roll into a long tube and place on floured surface.  Continue doing this until all the dough is used rolled out.  Then with a knife, at an angle, cut into small 1/2 inch pieces.  This dough is more dense then regular potato gnocchi, so the pieces should be small.
When completely all cut, place gnocchi on trays and place in freezer.  Freeze atleast an hour.
To cook:
In a large pot, boil water and add tablespoon of salt
When water boiling, drop in gnocchi one at a time
When gnocchi rise, they are done
With a slotted spoon, remove cooked gnocchi and place in bowl
for sauce:
1/4 stick of butter
1/2 cup parm cheese
in large skillet melt butter
toss in gnocchi, sauté for 2 minutes until gnocchi coated in butter and slightly crispy
add salt and pepper
top with parm cheese

Creamy Pumpkin Pasta with Peas

1/2 cup cream cheese
1 cup pumpkin puree
1/4 cup butter
1/4 cup milk

1 cup peas
2 tsp garlic powder
12 ounces of pasta
salt and pepper to taste

cook pasta to taste
In the meantime, in sauce pan heat butter on low, when melted add cream cheese,pumpkin, stir in milk and stir rigorously
add garlic powder, peas and salt and pepper to taste

Linguine Red Clam Sauce with Black Olives

This is the second or third time I made pasta with clam sauce, but I havent made the dish with tomatoes or black olives before, and it was good.  The tomatoes added ofcourse the lycopenes, which are the most powerful antioxidents out there.  Clams contain protein, iron, potassium vitamin A and folate, and olives contain vitamin E, iron, copper and dietary fiber. 

12 ounces linguine or spaghetti
1 can clams
1 can diced tomato

1 cup sliced black olives
2 teaspoons olive oil
1 tsp garlic powder
1 tsp dried parsley
salt and pepper to taste

boil noodles according to instruction
heat oil in skillet on low.   Add diced tomatos and garlic powder, saute for 10 minutes. Add clams, black olives and salt and pepper to taste.
When pasta is ready, toss in skillet with clam sauce, saute another 2 minutes
devide in bowls, top with parsley

Penne Pea Pesto with tomatoes and Black Olives

This was a hodge podge of ingredients thrown together, but it worked and it had lots of food groups and healthy ingredients.   Pecans have a high source vitamin E which acts as a powerful antioxident.  They also are a rich source of  manganese, potassium, iron, magnesium, zinc, and selenium.  Peas are high in antioxidents and contains almost as much protein in a half cup as a tablespoon of peanut butter.  Tomatoes are the antioxidpent powerhouse, but they also contain fiber and protein.

Ingredients
for pesto
2 cups canned peas

1/2 cup parm cheese
1/2 pecans
2 tsp garlic powder
1/4 cup olive oil
1/4 cup salt
pepper to taste
1/4 cup boiled pasta water
combine all in blender or food processor

12 ounces penne pasta
1 cup diced tomatoes
1/2 cup diced green olives

boil noodles according to instruction(reserve 1/4 pasta water for pesto)
drain pasta and toss with pesto and add tomatoes and olives

Pasta with Pecan Pesto Peas and Tomatoes

Once again, a successful pasta dish made great with nuts.  Its funny because I was never one to eat a lot of nuts, didnt necessarily like them, thought they were fattening, made me thirsty, but now when I use them as ingredients, I love them.  I talk about the health aspect them all the time.  Nuts a
are high in protein which is a building block to our bodies, they are a monosaturated fat which makes them very heart healthy, they also contain selenium which acts as an antioxident and not to mention they are high in fiber.  The dish also contains tomatoes that are high in lycopene, infact tomatos provide the most concentrated amount of lycopenes of any food.  The major claim of lycopenes is its prevention and treatment of cancers of the lung, prostate, stomach, bladder, cervix, and skin.  Lycopene is a powerful antioxident, a compound that blocks the action of free radicals.                                                                                                                                       
In this recipe I use peas to give the pesto a base and an added creaminess, but mushrooms could be used as well.
The entire meal can be made in as quick as noodles can be boiled.

ingredients
12 ounces pasta
2 cups(1 can peas)
1/4 cup pecans
1/4 cup olive oil
1 tablespoon garlic powder
1/4 cup parm cheese
1 cup diced tomato



Boil noodles according to instruction
in food processor combine 1 cup peas, pecans, olive oil, garlic powder, parm cheese
process the mixture until finely chopped
when pasta boiled, leave 1/2 pasta water reserve
add water to pesto and pulse one more time until pesto creamy
in large skillet, on low heat, combine pasta, pesto toss in diced tomatoes and remaining peas,saute for  a few minutes
remove from heat, and top with cheese

Penne Cashew Pesto Pasta with Mushrooms and Tomatoes

This pesto dish was inspired a bit from Rachael Ray.  I found a cashew pesto recipe of hers on the internet and ofcourse adapted it according to what ingredients I had to work with.  Her dish included tomatoes, and so I added mushrooms and tomatoes.  I was missing fresh parsley, fresh garlic and lemon juice for the pesto, I added garlic powder, dried parsley and black pepper.  The dish came out awesome and I loved it so much I ate the leftovers the next day.    Along with being delicious, it was extremely healthy.  Cashews contain tons of nutrients and the unfortunte myth that they are fattening should be eliminated.  Yes, ofcourse any food eaten in excess can be fattening, but eating a 1/4 cup a few times a week, of cashews aor any nut, does the body good.  First of all cashews contain large amounts of protein, which is building block for our bodies at any age, next and very importanlty the Harvard School of Public Health reports that eating nuts such as cashews may reduce the risk of heart disease because they are monosaturated fats. 

Cashews are also very high in fiber, vitamin B ans selenium which helps in acting as a antioxident.  Also included in this dish are diced tomatoes which are loaded with tons of vitamins and nutrients including lycopenes which is a very powerful antioxident. and mushrooms which provide the highest form of vitamin D of any vegetable and that is essential for teeth and bones.                                                                     

Ingredients

12 ounces pasta

1/4 cup olive oil

1 tablespoon olive oil

1/4 cup cashews

1 tablespoon parsley

1 tsp garlic salt

1 tsp black pepper

1 tablespoon garlic powder

1/4 parm cheese

1 cup diced tomatoes

1/2 cup canned mushrooms

heat 1 tablespoon in skillet on medium, add tomatoes and mushrooms.  Saute for 5 minutes and add garlic salt.    Cook pasta according to instructions.  Save 1/2 cup pasta water.  In food processor or blender add cashews, olive oil, parsley garlic powder, pepper, parm cheese and pasta water.  Pulse or blend until pesto is smooth and creamy.

In large skillet add pasta and pesto, toss and coat noodles completely with pesto.  Add tomatoes and mushrooms and mix all together.  serve                                                                                                      

Tuna Pea Mac and Cheese

 12 ounce noodles
1 1/2 cup cottage cheese
1 tablespoon flour
1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cheddar cheese
2 tsp dijon mustard
1 can tunafish
1 can peas

This entre packs tons and tons of essential nutrients and it taste awesome!  Cottage cheese and cheddar cheese is an excellent source of both vitamin A and calcium .  Vitamin A is great for hair and skin and a great source of antioxidants.  Calcium is one of the nutrients most likely to be missing in the American diet.  According to government stats, 9 out of 10 women and 6 out of 10 men fall short of calcium roccomendations.  Calcium is great for teeth and bones, but also brain function.   Canned tunafish is loaded with protein, vitamin A, iron, calcium, vitamin E, K, and many other nutrient and minerals.  The most important nutrrient however, is omega 3.  Omega 3's have been known to provide heart health.  Lastly peas are an excellent source of fiber, vitamin K and vitamin C.

zBoil noodles according to instruction
In a foodprocessor blend cottage cheese until smooth and creamy
In meantime, in large skillet, combine milk and flour and heat on medium, stirring constantly until forms a smooth and even consistency.
Add cottage cheese puree, mustard, 1 cup shredded cheddar cheese, salt and pepper

In large baking dish pour noodles, add sauce, peas and tuna
mix thoroughly and  top with remaining cheddar cheese
Bake at 300 for 20-30 minutes

remove from oven when dish crispy

BPT Pasta Salad

What to do with bacon, when you want to use it up.  I love BLT's, but lettuce is out of the question usually at convenience stores, so  why not sub in green peas, which happens to have lots of vitamins and nutrients.  I added tobasco and a little salt and pepper to mayo, and it came out nice and light with a slight kick.
The dish was hearty and filling and really did give a bit of a "BLT" feeling, especially with the bacon and the mayo.  I was happy because the pasta dish which included bacon, tomato and peas provided vitamin A, C, E, and all of these are antioxidents which help to fight free radicals which fights off disease. 
I had about 6 ounces of cooked pasta noodles, so this meal would be good for 2 people, however it could easily be doubled or tripled. 
 6 ounces cooked pasta noodles
1/2 cup diced tomatoes(drained)
2 strips of cooked bacon
1/2 cup peas
1 tablespoon mayo
1 tsp tobasco
salt and pepper to taste

mix mayo and tobasco thoroughly, add salt and pepper to taste
combine all other ingredients and toss with dressing

see if you agree, this BPT is really good and  incredibly easy to make!

Penne Almond Primavera $6.62

Ingredients
2 tsp dried onion .10
1/4 cup olive oil .25
2 tsp garlic powder .10
1 cup pitted black olives.99

1 can diced tomatoes 1.79
1 cup peas.99
12 ounces pasta 1.20
1/3 sliced almonds 1.20

I made this meal on the fly.  I decided at last minute I wanted pasta for dinner,  and rummaged through my pantry and this awesome pasta came together.  The pasta was delicious, colorful and healthy.  Starting with the tomatoes which contain vitamin A, C, Pottasium, B complex and most importantly lycopenes.  Lycopenes act as an amazing antioxident.   Almonds offer high levels of vitamin E, which is great for skin and hair.  It also helps to protect other vitamins from being destroyed by free radicals, therefor a powerful antioxidant.  Peas contain vitamin K and C and lots of fiber and mushrooms contain vitamin D, whihc is a mood enhancer.

Cook pasta to instruction
meanwhile heat on medium an ungreased skillet and toss almonds in skillet.
shake pan until almonds are lightly browned about 3 minute, remove almond and put asside
halve black olives
Heat olive oil in skillet on medium, add onion and garlic powder
saute for 1 minute
add peas, olives, mushrooms and tomatoes
saute for 3 more minutes and almonds last 30 second
drain pasta
add pasta to skillet with vegetables and almonds
toss
serve with parm cheese

Mushroom Pea Carbonara $6.48

Back again is my old standby when I dont know what to make, Pasta Carbonara. Not sure what makes the dish "carbonara", whether its the bacon, eggs or the combination, but it always delivers. Tonight I had a friend coming by for dinner so I wanted to impress not only with nutrients, but color as well. I had a can of peas and a can of mushrooms,  so I was set. I was a happy cooker.

ents(I made a full pound of pasta because we had 5 diners and also I was ok with a little leftover)
12 oz  spaghetti $1.20
1 tablespoon olive oil .25
1 tsp garlic powder .10
1 can 10 oz mushrooms $ 1.79
1 can 10 oz peas $1.79
4 eggs (only use 1 yolk) .60
2 strips bacon .25
pepper to taste
1/4 cup parm cheese .40


cook pasta to instruction
In large skillet heat oil on low for one minute
add mushrooms and peas
add garlic powder and pepper, saute all for 10 minutes, lower skillet to simmer
crack eggs in a bowl separating the whites from the yolks only keeping one yolk
in separate fry pan cook bacon(or microwave) when bacon is done and crispy put between two paper towels and press so all the grease is eliminated
break bacon in pieces and keep to side

when pasta is cooked, drain, leaving 1/2 boiled pasta water aside
pour pasta into skillet of vegetables, add egg and pasta water
tossing so all the pasta is coated with vegtables and egg
add parm cheese and bacon and toss another minute
remove from heat and serve
add red pepper for a bit of a bite to the dish

Mushrooms are one of the few natural sources of vitamin D which is essential for healthy teeth and bones.  Mushrooms also contain iron, potassium which helps to control blood pressure.

Four Cheese Pasta with Peas and Ham $5.65

I found this on a website when I was looking for cheese ideas, and it sounded to die for. I am calling it a 4 cheese dish, because it is supposed to be, with the forth being fontina, and actually the 4th could be any cheese that melts. However, since this is a convenience store blog, I stuck with the three cheeses instead. It was only after I made the dish, did I remember that I could have used cottage cheese as a fourth, so next time. That said, the 3 cheeses worked great, and the dish was a huge success. I love cheese, and I never, ever feel guilty eating it. How can I? Cheese contains so many nutrients starting with calcium, protein, phosphorus, zinc, vitamin A and B12. Combine that with the nutrients in peas, fiber, protein, vitamin A and C, not to mention the nutrients in egg and evaporated milk, this meal is another powerhouse healthy meal.

12 ounces penne $1.20
1 cup peas .99
1 slice deli ham(diced in small pieces).20
2 large eggs, 1 egg white .45
1 cup evaporated milk .99
4 tablespoons butter .64
1/4 cup cheddar cheese .34
1/4 cup mozarella cheese .34
1/4 cup parm cheese .40
2 tsp garlic salt.20
pepper
Boil noodles
in bowl combine eggs and egg white and add evaborated milk, garlic salt and pepper
drain noodles and combine immediately in a skillet with egg mixture, butter and cheddar and mozarella cheese, heat on low heat until butter and cheese are melted, keep heat low so eggs cook, but dont scramble
when egg cooked and cheese melted add peas and ham, mix together
remove from heat
add parm cheese and serve

Pasta Fagioli(bean soup) $6.08

Working in a restaurant many years ago, I remember loving the Pasta Fagioli, I was not a bean fan at the time, but that soup was really good. One day I saw the soup being made and to my surprise the chef poured in a few large cans of pork and beans, and then I knew why the soup tasted oddly familiar, but better. So I decided to give this soup a shot. I combated the sweetness of pork and beans with garlic, onion and a little salt and pepper, and the result was a great soup that everyone enjoyed. Beans are a great source of protein, fiber and iron, and the tomato of course provides lycopenes which provide the body with very important anti oxidents. Canned tomatoes also provide tons of vitamins- C,A,K, potassium, B6, and fiber.
Ingredients:
1 can pork and beans $1.99
1 cans pasta sauce $1.99
1 tablespoon onion .20
2 tsp garlic powder .10
1 tablespoon olive oil.20
12 ounces shell pasta $1.20
1/4 cup parm cheese .40
heat olive oil in a soup pot on low, add onion,garlic powder and saute for 2 minutes. Add tomato sauce and 1 cup water
simmer for 2 minutes
add pork and beans and simmer 20 minutes
boil pasta
when done add it to soup and mix well and simmer 2 more mminutes
remove from heat
add parm cheese

Baked Spaghetti with Creamy Cottage Cheese Sauce $6.71

Ok, I have a confession, I had leftovers from my pasta dish the other night, and I simply added a convenience store ingredient, mozarella, and had myself another great meal. The recipe was for my pasta with creamy cottage cheese sauce, mushrooms and tomatoes. I had about 8 ounces left over, and topped it with 1 cup mozarella, and baked it at 350 for 20 minutes. It was delish. Not to mention healthy with all the ingredients already in the pasta and then ofcourse the nutrition in the cheese. Baked pasta is an old standby at our table. Kids love the gooey cheese, combined with the crispy crunchy cheese on top, and so do many adults(myself included)

1 cup mozarella $1.32

Pasta With Cottage Cheese, Diced Tomatoes and Mushrooms $5.39

I like this dish because it give the elusion of a rich creamy sauce, but its actually not. Ricotta cheese is light, yet very creamy when blened. The dish takes as long to prepare as it takes for the pasta to cook, and once again using the a half a cup of pasta water helps add to the nutrition and helps to make the sauce more creamy.
Cottage cheese is available almost always at convenience stores, and unfortunately isnt appreciated the way it should be, especially when it comes to children. I remember not liking it when I was young, and even now, on its own, I dont consume it. However, it is loaded with good nutrients.
It is low in fat and carbs, but high in protein. It is a great source of calcium as well as vitamin D. The truth is that cottage cheese can prevent stomach disorders and even help with your bones as you get older, especially in women.
Im going to start working on recipes that use cottage cheese as an ingredient, and the first one I am starting with is this pasta dish. I combined the cottage cheese with bread crumbs and seasoning and blended it, which made it like a creamy lowfat sauce, combined with the mushrooms and tomatoes, it was delicious. My son picked out the mushrooms(we are working on changing that) but he love the pasta.
ingredients
12 ounces pasta(any will do)$1.20
1 can mushrooms $1.79
1 cup diced tomato .90
1/4 cup olive oil .25
1/4 cup white wine .20
1 cup cottage cheese .90
2 tsp dried onion .10
1 tsp garlic salt.05
pepper

cook pasta according to instruction
whle pasta is cooking, heat skillet with oil, add mushrooms, diced tomato, dried onion and garlic salt
saute 5-10 minutes
remove from heat
place cottage cheese in blender or food processor, blend bread crumbs, dried parsley and garlic powder
drain pasta when done cooking, reserve 1/2 cup pasta water
top drained pasta noodles with mushroom sauce, ricotta and boiled pasta water, mix thoroughly
serve with parm cheese and or red pepper flakes(both optional)

Pecan Pea Pesto Pasta $5.94

Heres another pesto with nuts. this time I chose pecans and the result was great. The recipe was easy and super tasty. Pecans like other nuts contains tons and tons of nutrients, that are so good for our bodies. They are rich in oleic acid, which is an excellent source of antioxidents, such as vitamin E and beta carotene. Studies have suggested that these compounds help our bodies remove toxic oxygen free radicals and thus protect body from diseases, cancer as well as infections. They also contain B-Complex groups of vitamins such as riboflavin, niacin, thimin, vitamin B-6 and floates. I also have been really dilligent about boiling my pasta water with 2 or 3 green tea bags. I read somewhere once that boiling noodles with green tea bags infuses the noodles with green tea and provides the noodles with the beneficial antioxidents that green tea provides. I think it also gives the noodles a bit more complex earthy taste. Lets not forget all the nutrients in peas, especially vitamin K.



Ingredients:
12 ounces linguine(or pasta of choice)$1.20
2 cups(1 can)peas $1.79
1/4 cup parm cheese .40
1/2 cup pecans $1.20
1/4 cup olive oil .25
1 tsp garlic salt.10

boil noodles according to instructions
in food processor or blender add 1 cup of peas,parm cheese, pecans, olive oil, garlic salt, pulse till smooth
drain noodles and leave one cup of boiled pasta water separate
add cup of pasta water to pesto and pulse
pour sauce over linguine, toss with spatula to coat all the noodles
add remaining can of peas, toss well
serve

Pasta With Shrimp and $6.94

I make this often, especially when Im pressed for time and its a hit everytime. They key is to not put the shrimp in til the end of cooking because they are kind of delecate.
I use peas a lot, because they are super nutritious with tons of vitamin A and K, which promotes....and they are super versitile.

ingredients
12 ounces pasta $1.20
1 can peas $1.79
1 can baby shrimp $3.50
1/4 cup olive oil .25
1 tsp garlic powder .10
1 tsp garli salt .10
pepper to taste
red pepper optional

Boil water and cook pasta according to instruciton
in a medium skillet heat oil on low, add peas and garlic powder and garlic salt
saute 5 minutes
when pasta is cooked, drain noodles, keep 1/4 cup of pasta water
pour water in to pan with peas
add shrimp, saute 1 minute adding pepper as well
toss pea and shrimp into pasta
serve immediately

Penne With Herbed Cream Cheese Sauce And Mushrooms $4.57

This recipe came to me when I stumbled upon a website that boasts over 2,000 cream cheese recipes. The recipe called for a bunch of herbs, most of which are available at my local convenience store, and if they werent, I just improvised. I decided to add mushrooms because it was a rather dreary day in the Chicagoland and I needed my fix of vitamin D. The herbs I chose to use were garlic salt, dried parsley, red pepper flakes, black pepper, and the results were fantastic. The meal took 30 minutes to prepare and the whole family loved it.
ingredients
12 ounces penne $1.49
1/2 lb cream cheese (cut up in small pieces0.99
1 can 12 ounces mushrooms $1.79
1/2 tsp garlic salt.05
1 tsp parsley.10
1 tsp red pepper flakes.10
1/2 tsp black pepper.05

boil noodles according to instruction
save 1/4 of pasta water
mix cream cheese in pasta with pasta water and add all spices
keep mixing with large spoon until the herb cream cheese is completely coating the pasta, add mushrooms(optional)
serve

Penne 4 Cheese Bake $3.93

One would probably ask how I found 4 cheeses at my convenience store. Well, it was less difficult than one would think Cheese can come in many different forms, textures and colors. To make mine creative, I used a variety of textures. Cream cheese to give a smooth balance, cottage cheese to give it some bulk, cheddar for that great orange color and mozarelly because it melts so nice.
I love making this dish, especially because its healthy and kids love it. I run the cottage cheese through the blender, because my son thinks he doesnt like it, and wont eat it, if looks like cottage cheese, so I make it relatively smooth and he doesnt know hes eating it. Cottage cheese is so good for kids especially. Not only does it contain protein and B12, but it contains tons and tons of calcium which aids in the developement of childrens bones, which is essential.

My recipe is simple and be altered in many ways. Ive added peas or mushrooms or both, tuna, salmon, tomatoes, can you think of anything else?


ingredients
8 ounces pasta(I used penne, but elbo works great as well).99
1 cup cottage cheese(blended) .99
4 ounces cream cheese .99
2 ounces shredded cheddar .33
2 ounces shredded mozzarella .33
1/2 cup milk .25
salt and pepper to taste .05


boil noodles
as soon as drained pour in baking dish
add cottage cheese, cream cheese, milk, salt and pepper and one ounce of both shredded and mozarella cheese
mix so all pasta is coated
sprinkle remaining cheese ontop
bake at 350 for 20 minutes or until cheese is slightly crispy on top
serve

Pumpkin Gnocchi $1.96

I was out to dinner the othernight, and I saw this interesting entres, and since I love incorporating recipes into my convenience store cooking, this was a perfect subject. I have had a lot of success with pumpkin puree, and this is one of my most creative recipes thus far. The entres on the menu called for a butter/sage sauce. This sounded really good, but not possible. I did a butter, garlic and parsley sauce, and myself and my guests enjoyed it a ton.
Here is how it played out

Ingredient
1 can pumpkin puree .88
2 1/2 cup flour .54
1/2 tsp cinnamon .05
1/4 cup butter .54
salt and pepper.05

mix together pumpkin, spices, flour to form a soft dough
add more flour if dough is sticky or doesnt hold together

keep adding flour until it no longer sticks to your hands

devide dough in six parts and on a lightly floured surface, roll each part into a rope

cut pieces with a fork at an angle approx 1/2" long

place on cookie sheet and lightly flour
freeze for atleast an hour
boil water
drop in water and within minutes they should rise to top, then they are cooked
heat butter
add 1 tablespoon parsley and 1 tsp garlic salt
coat gnocchi and serve

Rigatoni Alforno $5.99

I think it is great to make pasta sauce from scratch, because truly not a lot of ingredients are needed. Would fresh garlic be perfect?-yes!! But if we dont have any to work with, we just dont, so we make due. The other option is bottled pasta sauce but many times there are fillers in there like corn syrup, and a bunch of ingredients that arent pronounceable, and it is usually very pricey especially in a convenience store. Im a big advocate of garlic powder, I once knew a chef who used it all the time. It gives garlic flavor, but doesnt have all the sodium as garlic salt.

This is a great dish especially for kids because it provides carbs in the diet which everyone needs, tomatos which provides the fruit/vegetables, cheese which provides the dairy, and olive oil which provides the oil. Not to mention ton of vitamins and minerals esp coming from the tomatos. Remember, tomatos coming from a can are even healthier then fresh tomatos because in the canning process valuable nutrients like lycopenes are magnified and made even more potent!
ingredients
1 can tomato sauce 16 oz 1.99
1 can diced tomato 1.99
1 tsp minced onion .10
2 tsp garlic powder .10
2 tablespoons olive oil .40
1/4 cup milk(what ever vitamin you have).10
1 lb rigatoni pasta(or penne)1.99
1 cup mozarella $1.32
preheat oven to 300
to make sauce
heat sauce pan with oil on medium
toss in onion, saute
add garlic, saute 5 more minutes
add tomato sauce and diced tomato
stir for 5 minutes and simmer on low for 30 minutes to 1 hour
boil noodles while sauce is cooking
set aside in a baking dish
add sauce to pasta and toss so noodles are evenly coated
pour cheese over mixture and place in oven for 30-40 minutes or until noodles and cheese are slightly brown on top
serve