September 23, 2017

Weekly Meal Plan: Week Five

Here's another great week's worth of meal plans to help save you time, money and stress over dinner!

Sunday: Easy Homemade Chicken Burrito Bowls

Monday: Sweet and Sour Chicken

Tuesday: Chicken Tortilla Soup

Wednesday: Classic Margherita Pizza and salad

Thursday: Cheesy Baked Rigatoni and Oven-Roasted Broccoli

Friday: Breakfast Sausage Avocado Burritos

Saturday: Sheet Pan Lime Chicken Nachos

September 21, 2017

Thai Red Curry Chicken with Vegetables

I don't know why it's taken me so long to post this recipe, but the flavor is UNREAL. I'm all about easy chicken, rice and veggie dishes and this one does not disappoint. If you want something that comes together in 30 minutes and will become your ultimate comfort food, this is it.
The red curry paste in this dish is such a welcomed twist and I absolutely love the addition of the zucchini and red peppers. Oh man my mouth is watering just looking at these pics! Do yourself and those you love a favor and make this right away!

Thai Red Curry Chicken with Vegetables
Adapted from Carlsbad Cravings
1 1/2 Tbsp. olive oil
1 lb. chicken breasts sliced into 1/4-inch slices then 2-inch pieces
2 Tbsp. red curry paste
1/2 large onion, chopped
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
1/2 tsp. ground ginger
4 tsp. garlic, minced
1 (13.5 oz.) can coconut milk
1 Tbsp. cornstarch
1 sweet chili sauce
4 Tbsp. less sodium soy sauce
2 Tbsp. lime juice
1 Tbsp. brown sugar
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper

cilantro and lime juice for garnish
2 cups cooked white rice, for serving

1. Heat oil over medium-high heat in large nonstick pan. Add chicken and red curry paste and cook just until chicken is no longer pink. Remove chicken to a plate and cover with foil to keep warm.
2. Add onion, bell pepper, zucchini, ginger and garlic to pan and sauté 5 minutes.
3. Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients.
4. Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired tenderness.
5. Garnish with cilantro and lime juice and serve over rice.

September 19, 2017

Roasted Garden Tomato Sauce

This recipe is thanks to those pounds and pounds of tomatoes my mom dropped off last week that I couldn't let go to waste. Not only did I make this amazing salsa, but I was able to make 2 batches of this INCREDIBLE tomato sauce.
The recipe starts off by chopping and roasting all of these glorious vegetables for a couple of hours, which basically turns them into candy. Just look at them! ^^
Then you blend it all in the food processor to make this thick and flavorful tomato sauce. Don't worry that it's thicker than what you're used to, it's normal and it will taste nothing like what you've had before, which is a good thing.
This sauce is great on pasta and would be incredible as a dip for breadsticks. YUM. Also I recommend making a couple of batches because you'll want to save some for later. It's that good!

Roasted Garden Tomato Sauce
Adapted from Our Best Bites
Makes 2 1/2 cups sauce (small one sheet pan batch)
(If you have lots of tomatoes, make multiple pans and rotate them halfway through cooking.)
2 lbs. fresh tomatoes
2 large carrots
1/2 medium onion
3 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
6-8 Tbsp. beef broth
1 Tbsp. dried basil
1 tsp. dried rosemary
1 tsp. dried oregano
additional salt and pepper, if needed

For Roasted Garlic
1 head garlic
2 teaspoons olive oil
salt and pepper

1. Preheat oven to 300 degrees F. Line a large baking sheet with foil.
2. Slice tomatoes in half or quarters, making them all roughly the same size. Chop carrots in half lengthwise and then into 1-2 inch pieces. Chop onion into 1-2 inch large pieces.
3. Place everything on baking sheet and drizzle with olive oil and sprinkle with salt and pepper.  Arrange everything in a single layer, with tomatoes sitting skin-side down.
4. Cut top 1/3 of whole garlic head off and discard. Place garlic on a piece of foil and drizzle with olive oil and sprinkle with salt and pepper. Pull sides of foil up and secure. Place foil pack on baking sheet with tomatoes.
5. Roast in the oven for 2-3 hours, checking every hour, until everything is tender and tomatoes appear slightly shriveled. 
6. Remove from oven and let cool slightly. Place roasted vegetables in a food processor with broth. Open garlic packet and squeeze all cloves into the food processor. Pulse several times and then add herbs. Pulse again until desired consistency is reached. Season with salt and pepper, add additional broth for consistency. If desired, add a little sugar or a drizzle of balsamic vinegar.
7. Let cool completely and then store in the fridge for a few days or in the freezer for several months.   

September 14, 2017

Double Chocolate Zucchini Muffins

Another awesome but overwhelming vegetable that grows like a weed is zucchini and I'm sure some of you have some at your house that you're needing to use.
These Double Chocolate Zucchini muffins are so soft and fluffy and have the BEST flavor. They aren't super heavy and don't taste as sweet as you'd expect, but that's what makes them so good!
The best part is my boys devoured them and they even overlooked the green specs. They were totally oblivious to the fact that they were eating a vegetable.
Make sure to make your family a batch before your zucchini is gone or goes bad sitting on your counter! You won't be disappointed.

Double Chocolate Zucchini Muffins
Slightly Adapted from Iowa Girl Eats
Makes 24 muffins
1/2 cup butter, softened to room temperature
1/2 cup unsweetened applesauce
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups shredded zucchini
1 cup chocolate chips

1. Preheat oven to 325 degrees F. Line a muffin tin with liners then lightly spray with nonstick spray. Set aside.
2. Beat butter, applesauce and sugar in a large mixing bowl. Add eggs and mix to combine. Add vanilla and buttermilk then mix to combine.
3. In a separate bowl stir together flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to wet ingredients in 3 batches, mixing until just combined before adding the next batch. Fold in zucchini and chocolate chips until just combined.
4. Scoop batter into liners filling 3/4 of the way full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tin for 3 minutes before placing on a cooling rack to cool completely.

*These can be stored in an airtight container for a few days.

September 13, 2017

Fresh Peach and Tomato Salsa

My mom dropped off bowls and bowls of ripened tomatoes from my parent's garden yesterday and I had to find some quick ways to use them up. I happened to have some ripe peaches sitting on my counter and some cilantro in the fridge so I decided to try this salsa out. Let's just say it was a hit!
There is so much flavor in this salsa and it's all thanks to freshly ripened ingredients. No cutting corners when it comes to fresh salsa. You have to use quality ingredients for the best taste.
If you're looking for a way to use up some tomatoes or even peaches for that matter, this salsa is for you!

Fresh Peach and Tomato Salsa
Adapted from Natasha’s Kitchen
1 lb. tomatoes, diced
1 1/2 lb. peaches, peeled and diced
1-2 small jalapeños, seeded and finely diced
1/2 medium onion, finely diced
1/2 bunch cilantro, chopped
2 Tbsp. lime juice
salt and pepper to taste

1. Transfer tomatoes, peaches, jalapeños and onion to a large bowl. Stir until mixed.
2. Add cilantro and lime juice along with salt and pepper to taste. 
3. Gently fold everything together until well mixed and enjoy with tortilla chips or on top of chicken or fish.

September 1, 2017

Cinnamon Roll Rice Krispies Treats

Rice Krispies treats always reminds me of being a kid because my brother made them ALL the time. I never complained even though they were usually gone in 2 minutes. They are one treat I cannot stop eating so I rarely make them anymore.
And while I absolutely love the original recipe, I wanted to switch it up a bit and add some cinnamon to the batch. I searched for a cinnamon roll type Rice Krispies treat recipe and mostly came up short so I adapted one that I found.
These Cinnamon Roll Rice Krispies treats have all of the goodness of cinnamon rolls with half the calories and effort it takes to make them. I really don't know how you can go wrong with adding cinnamon to anything, especially dessert.

Cinnamon Roll Rice Krispie Treats
Adapted from Boys Ahoy
1 (10 oz.) bag marshmallows
1/4 cup butter
2 Tbsp. brown sugar
1 tsp. cinnamon
6 cups Rice Krispies cereal

1. In a large saucepan over medium-low heat, melt butter. Add marshmallows, brown sugar and cinnamon and stir continuously. Once completely melted, remove from heat and gently fold in Rice Krispies cereal.
2. Pour into a lightly-greased 9x13-inch pan and press down. Cut into squares and serve.

August 30, 2017

Mango Lassi

I'm not usually one to drink anything other than water, but I couldn't get this Mango Lassi recipe (pronounced luhs-ee) out of my head. While I've never tried an authentic mango lassi, I'm sure I would love one judging by this recipe.
I love that it only calls for 4 simple ingredients and it's healthy, too. This drink is sweet, creamy and so refreshing. There's no better way to use a ripe mango in my opinion.
If you need something to cool you off in this end-of-summer heat that won't leave you feeling guilty, this is the drink for you!

Mango Lassi
Slightly Adapted from Rasa Malaysia
Makes 3-4 servings
2 ripe mangoes, about 1 lb.
5 Tbsp. honey
1 cup ice
1 heaping cup plain yogurt

1. Peel the mango skin and cut mangoes into small pieces, discarding the seeds.
2. Combine all the ingredients in a blender and blend until smooth. Serve immediately.

August 28, 2017

Lime Ice

This recipe is a little out of the ordinary for me, but once I tried it, I knew I had to try it at home.

It was actually served as a substitute for fruit dip and you would never guess how good it was going to be. I especially loved it with melon and pineapple. Don't knock it 'til you try it!

You could also add it to your favorite drink or simply eat it plain. It's a perfect way to cool down!

Lime Ice
Adapted from Jeanne Lingard
Makes about 1 quart
3 cups water
1 1/2 cups sugar
1/2 cup fresh lime juice, about 4-5 juicy limes

1. Pour water and sugar into a small pot and turn heat to medium-high. Stir and bring to a boil. Remove from heat once sugar has completely dissolved. Let cool completely in fridge.
2. Stir in lime juice and freeze in a large plastic container. Serve with fresh fruit or in your favorite drink.

August 25, 2017

Brown Sugar Crumble Peach Pie

We're back with another end-of-summer peach dessert! This year I decided to make a classic peach pie, but then switched it up in the end with the addition of some brown sugar crumble. I have to say I made a pretty good decision.
There's nothing better than  ripe peaches, especially here in Utah. They get so big and juicy this time of year. I always love to make at least one peach dessert per year and this pie is a winner!
I love the gooey, peach filling and the added brown sugar crumble completes this pie. The best part is it's easy to throw together once you get all of you peaches peeled and sliced. To be honest, that takes the longest, but don't worry you'll still be done in no time!
I used a frozen pie crust because I never want to make that extra step with pies, but you could easily use your favorite homemade pie crust. 
And never, ever forget to top it with some vanilla ice cream. I don't know how peach pie can truly be enjoyed without a little ice cream on top.

Brown Sugar Crumble Peach Pie
1 pie crust, homemade or frozen (I love Kroger’s frozen pie crusts that comes in the tin)
5-6 large peaches, thinly sliced (ripened, but slightly firm)
1/2 cup packed light or dark brown sugar
1/2 cup flour
2 tsp. fresh lemon juice
1/4 tsp. ground cinnamon

CRUMBLE
1/4 cup packed light or dark brown sugar
1/2 tsp. ground cinnamon
1/4 & 2 Tbsp. flour
3 Tbsp. unsalted butter, melted and slightly cooled

1. The crust: Prepare pie crust according to directions. Place in pie pan or tin if not already.
2. Make the filling: Peel the peaches then cut into thin slices. Set aside.
3. In a large bowl, stir the brown sugar, flour, orange juice, orange zest and cinnamon together until thoroughly combined. Stir in peach slices. Set filling aside as the oven preheats.
4. Preheat oven to 400°F.
5. Spoon the peach filling into the crust, leaving any liquid behind in the bowl. Use a small paring knife to trim excess dough off the edges. Flute the edges if needed.
6. Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon and flour. Stir in the butter until combined. The crumble topping will be thick and crumbly. Sprinkle over peaches.
7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and cover lightly with a greased sheet of tinfoil to prevent the crust from burning. Bake an additional 25-30 minutes.
8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. You can also place it in the fridge to really thicken the filling. Serve with vanilla ice cream if desired.

*Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

August 18, 2017

Cinnamon Roll Cake

As many of you may know by now, I LOVE cinnamon rolls. Always have, always will. In fact, cinnamon is my favorite flavor. It makes everything better. And for my birthday this year, a cinnamon cake is exactly what I wanted.
While I could have attempted to make a nice layer cake with yummy cinnamon frosting, I tend to enjoy making more hassle-free desserts. And this cake was definitely hassle-free.
The batter comes together in no time and the filling is SO easy to make and spread over the cake batter. I mean look at that crunchy cinnamon filling!! I halved the amount of filling the original recipe called for and I think it turned out just right.
The glaze is the final touch and I love how it seeps into the cake. By the second and third day it basically becomes as moist as a poke cake, which is perfectly fine in my book. If you wanted, you could easily make it a thicker glaze by adding less milk to the powdered sugar.
Oh and I suggest you warm it up every time you eat it. It basically turns into a cinnamon roll. You won't be able to tell the difference in flavor.

Overall, you need to make this cake even if it's no one's birthday. Your whole family will be sure to love it!

Cinnamon Roll Cake
Adapted from Crunchy Creamy Sweet
3 cups all-purpose flour sifted
1/4 tsp. salt
1 cup granulated sugar
4 tsp. baking powder
1 1/2 cups milk
2 large eggs
2 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter, melted
For the Cinnamon Filling:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1 Tbsp. all-purpose flour
1/2 Tbsp. ground cinnamon
For the Glaze:
2 cups powdered sugar, sifted
4-5 Tbsp. milk
1 tsp. vanilla extract

1. Preheat the oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
2. In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
3. Add milk, eggs and vanilla and whisk until smooth.
4. Slowly add the 1/2 cup melted butter and whisk until smooth.
5. Pour and spread the batter in the prepared pan. Set aside.
6. In a medium mixing bowl, beat 1/2 cup softened butter with electric mixer until creamy. Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes.
7. Spread the filling over the cake batter, leaving at least 1-inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
8. Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake (not the filling) comes out clean.
9. Let the cake cool for 15 minutes. Sift powdered sugar over a medium-sized bowl. Add vanilla and milk and whisk together until smooth and drizzling consistency. Pour and spread over cake.

*Keeps covered in room temperature for up to 3 days.

August 16, 2017

Homemade Red Enchilada Sauce

We are loyal enchilada fans over here and while I've tried a variety of canned enchilada sauces, nothing quite compares to homemade. There are so many unique flavors in this homemade red enchilada sauce and my personal favorite is the cinnamon. It adds so much to the dish.
The best part is the sauce comes together in no time at all and if you keep a stocked pantry, you'll already have the ingredients on hand. Trust me, it'll change the way you feel about enchiladas!

Homemade Red Enchilada Sauce
Yields: 2 cups sauce
3 Tbsp. olive oil
3 Tbsp. flour
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. ground cinnamon
2 Tbsp. tomato paste
2 cups vegetable or chicken broth
1 tsp. apple cider vinegar 
black pepper, to taste

1. Before you make the sauce, measure the flour and spices in a small bowl and place your tomato paste near the stove.
2. In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
3. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
4. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of black pepper.

August 8, 2017

Quick and Easy Pizza Dough

Yes I have yet another pizza dough recipe for you! While I l have loved using this recipe since it's no-rise, and this overnight one because it's simply amazing, I absolutely love this new recipe that only requires a 10-minute rise time and it's good to go!
This dough is so soft and fluffy and tastes amazing, too! I love the addition of honey instead of sugar, which I swear makes it even better.
Even if you're in a pinch, this pizza dough comes together in no time and makes for the perfect meal!
And I've yet to mess it up, which is pretty incredible. No tweaking on this one! It turns out every time.

Quick and Easy Pizza Dough
Slightly Adapted from Mel’s Kitchen Cafe
Makes 2 (12”) pizzas or 1 baking sheet size pizza
1 cup warm water
1 Tbsp. honey
1 Tbsp. oil
1 Tbsp. instant yeast
1 tsp. salt
2-3 cups flour

1. In a large bowl or bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth and not leave a residue on your fingers.)
2. Knead the dough 2-3 minutes (more like 5-6 minutes if kneading by hand).
3. Preheat oven to 475 degrees F. Lightly grease pizza pan(s) and set aside.
4. Let the dough rest, covered, 10 minutes. Shape the dough into pizza(s) and spread with sauce and toppings.
5. Bake 8-10 minutes until crust is golden brown.

July 24, 2017

Lemon Poppy Seed Cookies

From the moment I saw these cookies on the Internet, I was dying to make them. What a brilliant idea! Now who doesn't love lemon poppy seed muffins? No one. ;) And who wouldn't want that flavor combo in cookie form??
These cookies are so soft and fluffy and have the perfect lemon flavor. The glaze on top really adds to it, too.
If you want a perfect summery cookie to please a crowd, this is the cookie. They're definitely one of my new favorites!

Lemon Poppy Seed Cookies
Slightly Adapted from Two Peas and Their Pod
FOR THE COOKIES:
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup granulated sugar
2 Tbsp. lemon zest
1 cup unsalted butter, at room temperature
2 large eggs
2 tsp. fresh lemon juice
1 tsp. vanilla extract
2 Tbsp. poppy seeds

FOR THE GLAZE:
1 cup powdered sugar
5-6 tsp. fresh lemon juice

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
2. Combine flour, baking powder and salt in a small bowl. Whisk and set aside.
3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
4. Using an electric mixer, beat butter and sugar mixture together until light and fluffy. Beat in eggs, lemon juice and vanilla extract. Mix until smooth.
5. Slowly mix in dry ingredients on low speed or by hand until just combined. Stir in the poppy seeds. Drop dough by using a cookie scoop onto prepared baking sheets, spacing 2 inches apart.
6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7. While cookies are cooling, make the lemon glaze. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze or drop a small spoonful of glaze on top. Let cookies sit until glaze has set.

July 20, 2017

Cheesy Enchilada Rice Skillet

If you want the easiest and most delicious summer meal ever then this is it! This dish takes no time at all and you'll be surprised by how much flavor it has. I don't know if it's the combination of enchilada sauces or what, but this dish is definitely a party!
There's nothing better than a yummy Mexican dish where you don't have to roll even one tortilla. And that melted cheese on top?? It doesn't get any better than that.
As you can tell, I'm slightly obsessed with this recipe and if you want a real winner, bake up your own tortilla chips to scoop up the rice with. It makes it that much better!

Cheesy Enchilada Rice Skillet
Adapted from Damn Delicious
1 cup uncooked rice, rinsed
1 Tbsp. olive oil
2 tsp. garlic, minced
1 small onion, diced
1 red bell pepper, diced
1 (15 oz.) can black beans, drained and rinsed
3/4 cup mild red enchilada sauce
1/2 cup mild green enchilada sauce
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. oregano
kosher salt and freshly ground black pepper, to taste
1 cup shredded Mexican blend cheese
2 Tbsp. chopped fresh cilantro leaves

1. In a large saucepan (or rice cooker), cook rice and 1 1/2 cups water according to package directions; set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic, onion and bell pepper and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in rice, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
4. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

Garnish with cilantro and serve immediately with tortilla chips.

July 18, 2017

Cookie Butter No-Bake Cookies (Nut-Free)

One thing I really miss about not having peanut butter in our house (because of my son's nut allergies) are the chocolate/peanut butter desserts. There is just something about that combination that calls my name. And one thing I always want to make are no-bake cookies that always call for peanut butter.

For some reason, it never occurred to me to substitute cookie butter for the peanut butter until my husband mentioned it. And while they may not taste exactly the same as the original, these cookies are still crazy addicting!
If you've never made no-bake cookies before, they are essentially one of the easiest cookies to make that result into a rich and decadent treat.

These are also perfect for summer because who wants to bake in this insane heat??
And if you want a real treat, stick the leftover cookies in the freezer. They freeze so well and have the best texture. They're the perfect treat to cool down with!

Cookie Butter No-Bake Cookies (Nut-Free)
Adapted from AllRecipes
Yields: 3 dozen cookies
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 Tbsp. unsweetened cocoa powder
1/2 cup Biscoff spread (or TJ’s cookie butter)
3 cups quick-cooking oats
1 tsp. vanilla extract

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a rolling boil and then cook for 1 1/2 minutes.
2. Remove from heat and stir in cookie butter, oats and vanilla. Drop by spoonfuls onto wax paper using a cookie scoop. Let cool until hardened and ready to eat.

July 13, 2017

Slow Cooker Marinara Sauce

If there is one thing I really love, it's easy meals. Especially in the summer when life is hot and busy. Enter this amazing slow cooker marinara sauce that not only tastes great, but makes enough for dinner and plenty for future meals. This sauce freezes beautifully and thaws for dinner in no time.
I'm seriously in love with this sauce and that's saying a lot since I'm a recently converted tomato sauce lover. I'm still opposed to chunky tomatoes in my marinara so I blended it with my immersion blender and it came out nice and smooth. Just the way I like it.
In my opinion, there's nothing better than a Mason jar full of homemade goodness and this jar of sauce is just that! Be sure to try it out. :)

Slow Cooker Marinara Sauce
Slightly Adapted from Two Peas and Their Pod
Yields: 8-9 cups sauce
1 small yellow onion, diced
3 tsp. garlic, minced
2 (28 oz.) cans diced Tomatoes
1 (6 oz.) can tomato paste
2 Tbsp. olive oil
1 Tbsp. dried basil
1/2 tsp. dried oregano
1 tsp. brown sugar
kosher salt and black pepper, to taste
Dash of crushed red pepper

1. Place the onion, garlic, tomatoes, tomato paste, olive oil, basil, oregano, brown sugar, salt, pepper and crushed red pepper in the slow cooker. Stir and put the lid on. Set the slow cooker to low and cook for 8 hours. (Adjust if your slow cooker has hot spots and cooks faster.)
2. Remove the lid on the slow cooker and stir the sauce. If you don’t like a chunky sauce, use an immersion blender to puree the sauce. You can also transfer the sauce to a blender just be careful if the sauce is still hot. Taste and season with additional salt and pepper, if necessary. 
3. Serve over pasta, meatballs, lasagna, as a dipping sauce, etc.

*This sauce freezes perfectly. To freeze, cool completely and pour the sauce into freezer bags, jars or containers. Freeze up to 3 months.