This looks great! I will definitely make these!

I know it sounds different but I like to blend in some low fat cottage cheese to my sauce. And don't forget the to add a little basil and black pepper.

My mother always used baking soda to cut the acidity of tomatoes. I used to like watching it bubble up when she added it to the sauce. :-)

Spaghetti Sauce

Stop adulterating a good thing.

2 tbsp olive oil (evoo)
1 medium union chopped
1 cup or more of sliced mushrooms
3 or 4 garlic cloves chopped
1 green pepper chopped (optional)
1 lb Italian Sausage, sliced in small pieces (omit for marinara sauce)
1 lb 93% hamburg (if not making meatballs) (omit for marinara sauce)
3 28 oz. cans of tomato puree plus 42 ozs. of water
2 tbsp of salt
1 tbsp or more of sugar (to cut acidity)
spices: parsley, Italian herb mix (oregano, basil, thyme, marjoram, rosemary)

Heat oil in 5 to 6 qt heavy bottomed pan, use enameled cast iron pot if possible, do not use aluminum pan. Fry onion, mushrooms, garlic, pepper and meat in oil until done. Add tomato puree to pan plus half the volume with water. Use the water to get all the puree out of the cans. Amount of water does not need to be exact. Add salt and sugar and simmer slowly for several hours, being careful not to burn the sauce on the bottom of the pan, the reason for the heavy bottomed metal pan. Or put pan in a slow oven for several hours. When half to three quarters done, add spices, fresh parsley is best, red pepper flakes for a spicier sauce.

I was shown how to make the sauce by my Italian mother in-law, When I divorced her daughter, she hated me until her death. This is the authentic way to make spaghetti sauce, updated by me.

I have this going in my crock pot right now! Instead of the peppers I used a can of green chilies. I also had fresh peeled garlic about to go bad so I used about 12 cloves and skipped the onion. I skipped the whole cooking in chunks part and have it whole in the crockpot with the spice mixture sitting on top.

From Skinytaste.com
http://www.skinnytaste.com/2010/04/barbacoa-beef.html

Barbacoa Beef
Servings: 9 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g

Ingredients:
3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime, juice
2-4 chiptoles in adobo sauce (to taste)
1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
3 bay leaves
1 tsp oil
1 cup water

Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn't dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

Made these today for brunch, very good! Im not sure if it needs the stevia, it gave it a funky aftertaste.

http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html

Cream Cheese Pancakes
Ingredients:

2 oz cream cheese
2 eggs
1 packet stevia sweetener
1/2 teaspoon cinnamon (optional)

Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries. A surprisingly satisfying substitute for the real thing. Tastes like skinny fried cheesecakes! Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes. And you won't have the sleepy feeling that usually comes afterwards!

Well I thought I'd pass this on because it is really good. I really like potatoe chips. They are my weakness. So lately I've been making my own with my dinner. This is what I do.
I take 1 whole potatoe and peel the skin.
I slice the potatoe as thin as possible.
I spray my baking sheet with Pam cooking spray.
Then lay the slices on the cooking sheet and season with a little salt pepper and whatever you like.( I like to use a little garlic powder as well)
Preheat the oven to 400 degrees
Place the cooking sheet in the oven on the middle rack.
Cook for 15-25 minutes depending on how thick you cut your chips and how crispy you like.
TADA!
I eat with my dinner but can also be nice snack.
If flavored chips are your thing then use a little popcorn seasoning after they are cooked to make cheesy or ketchup chips... Whatever you desire.

Hope you enjoy!

Does anyone make their own tomato/pasta sauce? I tried making my own and I sorta like it but its missing something!! It could just be the salt, and if so thats ok...some recipes I read added sugar, I didnt do that I wonder if thats it? Here is what I used:

Organic tomato puree (low sodium)
Sauteed diced onion, green and yellow bell pepper and fresh garlic and added to sauce
oregeno.

Any suggetions to make it better? Could it be the sugar I am missing?

You need sugar to cut the acid of the tomato.

I would NEVER add sugar to pasta sauce.....that is one of the advantages to making your own vs store bought is that it is pure....

I have been making my own sauce since I was a teenager, being Italian, it came pretty natural.....I even jar for friends....never add sugar....

You could try adding some parm cheese, black pepper, and also, meat makes a good taste to the sauce, like stewing beef, or hot italian sausage....