INGREDIENTS:
• 1 raw beet, finely chopped
• 1 raw carrot, finely chopped
• 1 cup kale, finely chopped
• 1 tablespoon minced garlic
• 1 small onion, chopped
• 1/2 c chopped fresh basil
• 3 large chopped tomatoes
• 1 13 oz box strained tomatoes
• 1 13 oz box chopped tomatoes
• 1 teaspoon each salt and pepper
• 2 teaspoons sugar
DIRECTIONS:
1. Place carrot, beet, garlic, kale, onion, and basil in a food
processor and pulse until finely chopped.
2. Combine ingredients with strained and chopped tomatoes and
fill slow cooker.
3. Add salt, pepper, and sugar.
4. Mix well. Set slow cooker on low, cover, and let cook all day.
TIP: The carrot and beet help sweeten the sauce, while giving
your family added nutrients. We like to serve it with chicken
Italian sausage from the local butcher for a little protein. Pour
over your favorite pasta and enjoy.
EASY NEXT DAY LUNCH: FRENCH BREAD PIZZA
Ingredients:
• 1 French bread sandwich roll, halved lengthwise
• 4 tablespoons leftover marinara sauce
• 1/2 c shredded mozzarella
Directions:
1. Place Bread on an ungreased baking sheet.
2. Spread generously with sauce and cover evenly with cheese.
3. Bake at 375 F for 12-15 minutes or until cheese in melted. Let cool
and wrap it up for lunch. Guilt free fun food that the kids will love.
EVEN EASIER NEXT DAY LUNCH: PASTA DIPPERS
Serve Marinara Sauce with cooked pasta (rotini or penna work best for
dipping), crunchy bread sticks/thick pretzels and vegetables: celery, carrots,
red pepper slices or blanched broccoli are a perfect compliment for dipping.
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