Lulu's Recipe Box

Tomato Sauce with Onion and Butter

Last winter, I started making my own pasta sauce. I couldn't believe how delicious and easy it was to make a large batch that I could freeze for weeknight pasta dinners. I have been using Giada's marinara sauce recipe, but now I have this tomato sauce with onion and butter that is even easier to make and equally yummy. I can't decide which one I like better, but the good thing is that now I have two wonderful recipes that I can use. When I have a little more time to chop veggies, I'll use Giada's recipe. When I'm in a hurry, I'll use this new recipe which only requires three ingredients, good quality canned tomatoes, butter and a yellow onion. I was so surprised at how amazing it tasted just from these three ingredients! No need for seasonings either, just a bit of salt to taste! If you are looking to make your own marinara sauce, try either of these recipes, but if you are looking for very simple, try this tomato sauce with onion and butter. You will love it!

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

Ingredients:

28 ounces whole peeled tomatoes from a can (San Marzano brand, if you can find them) (I used crushed tomatoes which worked fine)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Directions:

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste  and keep warm while you prepare your pasta.

Serve with pasta of your choice, with or without grated parmesan cheese to pass.

***Recipe from Smitten Kitchen

Crock Pot Sante Fe Chicken

 

Whoever invented the Crock Pot is a genius! It makes my life so much easier when I can throw everything into the Crock Pot the night before, turn it on before I leave for work in the morning, and come home later that day to a delicious smelling dinner. Tonight's dinner in the Crock Pot was Sante Fe Chicken. After cooking on low for about 8 hours, the chicken literally shredded itself. This made me very happy because one of my least favorite kitchen tasks is shredding chicken. This shredded chicken is full of flavor, low-fat and makes a wonderful topping for homemade burrito bowls! We made our burrito bowls with a layer of rice, sante fe chicken, and finally garnished it with sour cream, shredded cheese and green onions! You could also make tacos or nachos with this great recipe! What's your favorite Crock Pot recipe?  I'm always looking for more to try! This Sante Fe chicken is ranking pretty high on my list, but my all-time favorite is this BBQ pulled pork.

Ingredients:

24 oz (1 1/2) lbs boneless skinless chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 green onions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in a Crock Pot. Season chicken breast with salt and lay on top. Cook on low for 8-10 hours. Half hour before serving, remove the chicken and shred with two forks. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in tortillas for tacos. Garnish with cheese, sour cream, fresh cilantro, and green onions.

***Recipe from Gina's Skinny Recipes