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0 POINT CROCKPOT MARINARA SAUCE
from www.theskinnyishdish.com

3 28-ounce cans crushed tomatoes
2 14.5- ounce cans diced tomatoes
5 cloves garlic, minced (or 3 tbls)
1 large onion, chopped
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons sugar
1 teaspoon each salt and pepper

Mix all of your ingredients in a 6 quart slow cooker.  Cook on low for 8 - 10 hours.  Makes 14 cups.  Freeze in 3 - 4 cup portions
for spaghetti. Or smaller containers for pizza. 
 Optional: for a smoother sauce use an immersion hand blender or put in a
blender then blend until desired consistency.  If using a blender make sure the sauce is cool and blend in small batches.
Makes 14 cups.

0 points on all three plans. ​

I make this to freeze the extra.  Out of the 14 cups I can get a 3-cup portion to use the day I cook it and three more
3-cup portions to freeze.  That leaves two cups which I freeze in 1-cup portions to use for homemade pizza. 
​So that's a total of 6 meals from this one recipe. 
​
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