In the Kitchen with Kari

My Healthy Version of spaghetti Sauce

For those of you who read my previous journal you know that I am supposed to be eating REALLY healthy in order to prevent high blood pressure and any problems that would follow during the last two months of my pregnancy. Well I have been doing pretty decent but as the weather is getting hotter my feet start to swell so pretty good just isn't cutting it anymore. I really need to stick to this thing to make sure I get as little sodium/salt as possible and drink water constantly.

Well a few weeks ago I made this recipe and tonight for dinner I improved upon it and this will be the kind of spaghetti we eat around here from now on.

1 lb extra lean ground beef
1 large zucchini
2 medium yellow squash
1 can of unsalted diced tomatoes
fresh basil (how much depends on your taste)
pepper (to taste)
garlic (to taste)
pinch of dried oregano
3 TBS Extra Virgin Olive Oil
box of whole wheat spaghetti noodles.
Parmesan and Mozzarella cheese for topping

First I cooked the ground beef and drained off any fat.
While the meat was cooking I washed and cut up my zucchini and squash and put them in a pan with the garlic and olive oil and let them cook for 3 minutes.
While that was cooking I boiled my water for the noodles and added the tomatoes and the fresh chopped basil leaves to the meat.
After the 3 minutes I added the tomato beef mixture to the veggie mixture and boiled the noodles. I let the mixture simmer while the noodles cooked.
Then I drained the noodles and tossed them with the veggie meat mixture and the cheese was there to top off the pasta as people liked.

It really is tasty and I find that I can eat more fresh veggies if I actually cut them up and cook them then if I had ordered them in at restaurant. Also, this makes a lot but hey I love leftovers!