Want to get your kiddos to eat more veggies? Then try this week's meatless meal! Vegetables are mixed in with a lovely tomato sauce and poured over hot pasta. If your kids can sense a vegetable a mile away like my John Paul then simply puree the sauce in the food processor before serving!
This week's Meatless Friday meal is:
Crockpot Spaghetti
This week's Meatless Friday meal is:
Crockpot Spaghetti
1 package spaghetti sauce mix
1 (8 oz.) can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into 1" cubes
3 med. tomatoes, cut into small wedges
1/2 tsp salt
1/2 lb. uncooked spaghetti
1/4 lb. mozzarella or Parmesan cheese, grated
In crockpot, mix dry spaghetti sauce mix with tomato sauce and water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters. Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce. Cover and cook on LOW for 4-6 hours or until vegetables are tender.
In meantime, cook spaghetti according to pkg. directions; drain well. When ready to serve, top each serving of spaghetti with vegetable sauce mixture. Sprinkle with cheese. Makes 6 servings.
1 (8 oz.) can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into 1" cubes
3 med. tomatoes, cut into small wedges
1/2 tsp salt
1/2 lb. uncooked spaghetti
1/4 lb. mozzarella or Parmesan cheese, grated
In crockpot, mix dry spaghetti sauce mix with tomato sauce and water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters. Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce. Cover and cook on LOW for 4-6 hours or until vegetables are tender.
In meantime, cook spaghetti according to pkg. directions; drain well. When ready to serve, top each serving of spaghetti with vegetable sauce mixture. Sprinkle with cheese. Makes 6 servings.
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