Does anybody know a good recipe for LC marinara sauce? I can't find anything but "no sugar added" in my area, and that's only at a specialty store about 35 miles from my house! I'd actually rather make it myself, so I can can some and have it on hand. . .

Thx!

Sara

You're probably better making it on your own...I use the NO SUGAR ADDED Hunts spaghetti sauce. Only 6g net carbs and delicious.

I really liked the sauce that's part of this recipe from Amy's Eating Low website. I thought it tasted just as good as the Ragu sauce that I usually buy. I don't remember the exact name but it's the one with parmesan and romano cheese in it. I prefer thick, hearty, long simmered type sauces rather than the fresh tomato kind.

If you make this, make sure that the tomato sauce you buy doesn't have added sugar. I think that Contadina is the only brand that adds sugar.

AMY'S CHICKEN PARM A LA KIMKINS
8 ounces tomato sauce
4 ounces water
2 tablespoons tomato paste
2 teaspoons granular Splenda
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning, or to taste

4 boneless chicken breasts, about 1 1/2 pounds
1/4 cup freshly grated parmesan cheese

To make the sauce, bring the first 6 ingredients to a boil in a small pot. Simmer on low about 1 hour. Place the chicken breasts in a greased baking dish and pour the sauce over them. Sprinkle with parmesan and bake at 400º about 15-20 minutes or until the chicken is done to your liking.

Makes 4 servings

Per Serving: 241 Calories; 4g Fat; 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Here are the counts for the sauce only:

Per Cup: 86 Calories; trace Fat; 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 16g Net Carbs

Tomatos have a lot of natural sugars which is part of what you are seeing on the label of store bought marinara.

I'd agree that making your own in the best option, but in a pinch I've found ones with no suagr added (best) or very minimal sugar added (ok in moderation) in most stores.


Here is my quick and easy one:

1 28 oz can diced tomatos (no sugar)
1 28 oz can tomato puree
1 chopped garlic clove
1/4 cup chopped onion
a bit of splenda (1t more or less)
1 t dried oregano
2 t dried basil
S&P

Saute onion in 2 T of olive oil in a heavy bottom pan. Add garlic when onion has wilted. Add tomatos and splenda. Cook on very low heat, uncovered or partially covered for at least an hour. Add herbs in last 15 minutes of cooking. Add salt and pepper to taste. If possible let sit overnight to let flavors meld.

You may sub italian seasoning for the dried herbs.

Thanks, all -- I'll have to give these a whack!

Sara