Sunday, June 14, 2015

Low Carb Pasta Night - Always a Sunday Night Favorite

Today was a scorcher here. I believe we made it to our high of 93 degrees. Even though hubby and I got up and walked before 9:00 this morning, it was still miserable by the time we finished a little after 10:00. So miserable that I actually made myself a refreshing smoothie when we finished. I put almond butter, berries, chia seeds, unsweetened cashew milk, etc. in it and it was just what I needed. Looks like the 90s are here for the remainder of the week. All I can say is YUCK!

This evening we had "pasta" for dinner. I used yellow summer squash as the pasta for mine. Since I was only making the low carb pasta for myself, I used my julienne peeler to make my own little portion for one. The guys had brown rice spaghetti for theirs. I kept our meal simple and took advantage of one of the many good jarred sauces out there made with all natural ingredients and no added sugar. I used DelGrosso's Fireworks Sauce (it's spicy), but I doctored it quite a bit by adding all kinds of goodies. I browned 1-1/4 pounds of ground beef, diced Vidalia onion, diced yellow summer squash, diced small eggplant, one sliced small carrot, 1-1/2 cups sliced fresh mushrooms, and then pre-cooked all my add-ins, then added the sauce and simmered it with the lid slightly ajar for about 30 minutes to thicken the sauce (you don't want watery sauce with veggie noodles). We had side salads to go along with our pasta. Using a jarred sauce without any junk and sugars added allows you to make a homemade meal with a little bit of help; there are a number of good sauces on the market, you just need to check the labels. I snapped a photo below. If you've never made zoodles or squoodles (LOL) before, here's a link to a little tutorial I did that shows you how to avoid watery zoodles: How to Make Non-Watery Zoodles. The exact same application applies to making yellow summer squash noodles, too. Enjoy!


No comments: