1-pound ground beef
½ teaspoon freshly ground black pepper
2 tablespoons parsley, chopped
2 eggs, lightly beaten
2 cloves garlic, minced
½ cup unseasoned breadcrumbs
Pink Himalayan salt, just a pinch
1 jar The Vine Original Marinara Sauce
3 tablespoons olive oil
In a medium mixing bowl combine meat, pepper, parsley, eggs, garlic, breadcrumbs, and a pinch of salt. Roll the meat into 1-inch balls.
Pour marinara into medium saucepan and place over medium-low heat.
Heat olive oil in a 12-inch skillet. Brown the meatballs in the skillet, turning often to brown all sides. As they brown, remove from skillet and add meatballs to the pan. Simmer over low heat for 30 minutes stirring occasionally.
Serve hot over pasta, steamed spaghetti squash or zoodles.
Italian Sausage and Peppers
3 tablespoons olive oil, divided
1 pound Italian sausages sweet or hot
1 large yellow onion
2 bell peppers, any color, seeded and sliced into strips
Salt and freshly ground black pepper
Fresh Basil leaves
Preheat oven to 350 degree with rack set in center of oven.
Heat 1 tablespoon olive oil over medium heat in a large skillet. Add sausages and cook 10-12 minutes until seared on all sides.
In a separate ovenproof skillet, sauté onion in 2 tablespoons oil. When edges start to brown, add peppers. Season with salt and pepper. Continue cooking another 5 minutes or until peppers are soft. Place sausage on top of onions and peppers.
Place pan in oven for 20 minutes. Remove from oven and top with marinara sauce. Garnish with freshly cut basil leaves. Serve hot.
Stuffed Peppers Marinara
If you are on a low sodium diet, please omit the salt and cheese.
Stuffed Peppers are traditionally made with rice. This recipe is grain free and I have used quinoa in place of rice, which is a seed, not a grain. It has twice as much protein and five times the protein as white rice. Feel free to substitute an equal amount of cooked rice or prepared cauliflower rice in its place.
4 large bell peppers, about equal size in assorted colors
1 pound lean grass-fed ground beef
½ cup finely chopped yellow onion
2 cloves minced garlic
1 cup cooked quinoa
1 teaspoon salt
1 cup The Vine Original Marinara Sauce
¼ cup shredded Parmesan Cheese
1/3 cup shredded mozzarella cheese
¼ cup Italian flat-leaf parsley
Pre-heat oven to 350 degrees F with rack set in center of oven. Lightly coat a 9 x 13-inch baking pan with nonstick spray. Cut each pepper in half lengthwise (through the stem end) and set aside. With a teaspoon, scoop out the seeds and membranes from each pepper.
In a 12-inch skillet, brown beef and onion over medium high heat for five minutes, stirring occasionally. Add garlic and continue cooking, another 3-4 minutes until beef is cooked through. Stir in quinoa, salt, and marinara sauce. Cook 2-3 minutes until heated through. Remove the pan from heat. Let cool 3 minutes. Stir in Parmesan and mozzarella cheese.
While the meat is cooking, add 6 inches of water to a big pot and bring to a boil. Add peppers and cook 2 minutes to soften. Remove from the pot with tongs and shake off excess water. Place peppers on a clean dishtowel to drain.
Stuff each pepper with meat mixture. Cover tightly with aluminum foil; bake 10 minutes. Uncover and bake15-20 minutes longer. Sprinkle with parsley and season with salt and pepper. Serve hot.
Low-Sodium Tomato Soup
Forget the stuff in the can! Did you know that has 480mg of sodium per 1/2 cup serving? The Vine’s tomato soup recipe is made with real organic tomatoes, onions, garlic, basil and seasonings. It has no sugar added and will bring you right back to your childhood.
Place all ingredients in blender and pulse for 15 seconds until well combined. Pour into a small saucepan and heat for a few minutes over medium heat.
Portion into bowls and garnish with basil leaves.
Makes two servings.
Baked Eggs Marinara
Shake up your ho-hum breakfast routine with this healthy alternative. If you have leftover vegetables (broccoli, cauliflower, roasted peppers) you can throw them in the pan too.
Preheat oven to 350 degrees F with rack set in center of oven. Spray a 10” skillet with cooking spray. Combine quinoa and sauce in a small bowl and spoon mixture into skillet, covering the bottom. One at a time, crack each egg into a ramekin and carefully pour it over sauce. Repeat with remaining eggs.
Transfer pan to the oven and bake until the egg whites are cooked through, about 12-15 minutes. Remove from the oven and sprinkle with fresh basil and freshly ground black pepper.
Makes two servings.