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| By Marjorie Ryan | ||
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This quick and easy recipe is great for cleaning out the odds and ends in your fridge and your cupboards. You can use beef, chicken, turkey or even seafood in this base for a wonderful and robust, yet low salt, low carb, lunch when served with a half-slice of black rye toast, an apple or orange, and black coffee or green tea. |
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| Ingredients (Choose all low carb, low salt brands) 15 oz. can tomato sauce 14 oz. can stewed tomato with green pepper 3 large mushrooms sliced 1 celery stalk chopped ½ tsp. fresh chopped garlic ½ large white onion diced 1 T. chopped parsley 1 pinch rosemary, to taste 1 pinch thyme, to taste Black pepper, to taste 1 bay leaf 12 oz. cooked beef, chicken or turkey chunks, or substitute with cooked shrimp or fish, or whatever leftover meat you may have. Or, omit the meat and have veggie noodle soup! ¾ cups hard wheat noodles or pasta shells |
Instructions Using a 3-quart or larger pot with lid, add tomato sauce and stewed tomatoes. Using the tomato sauce can, add 2 cans of water. Cook over medium low. While the tomato broth is heating, add mushrooms, celery, garlic, onion and place in pot with parsley, rosemary, thyme and bay leaf. Add noodles and meat choice. Cook 30 minutes or until noodles are done. Makes up to 6 servings. This recipe allows for minor ingredient, seasoning and pasta changes to accommodate your cupboard and your palate. If you don’t like garlic for example, don’t use it. If you have leftovers, put them in and substitute to taste. More than you can eat today? Put in the fridge for another day or freeze for later! |
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