Chili, pasta, adventures in phase II

iVillage Member
Registered: 04-12-2003
Chili, pasta, adventures in phase II
5
Sat, 10-18-2003 - 3:41pm
I made chili today for my husband (who is also on SBD) and myself. My teenager and her friends loved it! Phase II is wonderful. Anyone out there eating the whole wheat pasta? If so, what kind of sauce do you use? I remember using a sugar-free sauce a couple years ago on Weight Watchers, but I could not find it today. I got some tomato paste and thought maybe I'd mix up my own...

Suggestions welcome!

iVillage Member
Registered: 10-08-2003
Sat, 10-18-2003 - 4:28pm
I make my own meat sauce with whole wheat pasta. I use lean ground beef, onion, basal, oregano, and a 19 oz can of tomato sauce with the lowest sugar content. I only use a half cup on the pasta to keep the carb count low. I don't have it often...only once every 2 weeks or so.

Alison

iVillage Member
Registered: 07-17-1999
Sat, 10-18-2003 - 4:53pm

I LOVE spaghetti, and must admit it's a staple food for me, a couple of times each week. WW pasta is readily available around here, and I think it tastes a little grainy, compared to regular semolina, but I didn't find the taste difficult to get used to (I used to eat it several years ago; I just had to get back in the habit of buying it). I make my own sauce from tomato paste and puree, red wine, various spices, and either lentils or canned red kidney beans for added fiber. I find that

 

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iVillage Member
Registered: 09-02-2003
Sat, 10-18-2003 - 11:45pm
Chili. I love chili in the fall and winter. Runnermom79 makes a good chili.
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iVillage Member
Registered: 04-12-2003
Sun, 10-19-2003 - 9:46am
Hey Thanks for the great suggestions!

I'm going to try the spaghetti sometime this week. I like whole wheat pasta, but I'm going to have to work on the sauce. (jarred sauces seem to have a lot of sugar). Thanks for the creative suggestions!

iVillage Member
Registered: 07-17-1999
Sun, 10-19-2003 - 1:38pm

Jarred sauces are full of sugar. So are tomato sauces, which is why I use pastes and purees. I forgot to add that a canof diced tomatoes helps with the texture, too.

 

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