Sunday Southern Days

This is my best low point tomato sauce concoction yet! Let's get to it: Ingredients: 2 cans diced tomatoes (do not drain) 4 t EVOO 1/4 c fat free sour cream 2 T Italian Seasoning 2 t garlic salt 1 t dill 1 t thyme Combine all ingredients except the corn starch. Bring to a boil and simmer on med-low for 15-20 minutes to begin the thickening process. Transfer about 1/4 c of the liquid from the tomatoes to a small bowl and mix well with corn starch to create a roux. Once free of lumps, add the roux to the tomatoes and stir well. Continue to simmer for another 5-10 minutes on low until ready to serve. Stir periodically to ensure the sauce doesn't get too thick or begin to dry (add a little water of this occurs). PP+ 2 for 1/4 of the tomato mixture Serve over pasta (I served it over beef ravioli). Enjoy!

This was a big hit at our house for Crockpot Monday! The Captain will tell you it tastes just like my regular lasagna, but I'll tell you this was so much quicker! Ingredients: 1 lb ground beef 1 yellow onion, diced 2 garlic cloves, minced 2 cans Hunts tomato sauce 2 T Italian seasoning 1/2 c water 16 ounces fat free ricotta cheese 2 c fat free mozzarella 1 egg 2 t dried basil or 1 T fresh basil 1/2 lb dried lasagna noodles Brown ground beef and drain. Sauté onion until translucent, and add garlic and sauté for one minute. Add water, tomato sauce and Italian seasoning, then simmer together. You can go through this step the night before to save time the next day. If you prep ahead, refrigerate the meat sauce in an air tight container in the fridge until you are ready to assemble in the crock pot. In a separate bowl, mix ricotta, egg, basil, and 1 1/2 c of the mozzarella. Spray the inside of your crockpot with nonstick spray. Layer inside: - 1 c meat sauce - 1/2 r