How To make Kelly's Marinara Sauce

Kelly's Spaghetti with Kale and Lemon

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1 pound spaghetti
1 bag kale
4 tablespoons olive oil
2 cloves minced garlic
Zest and juice from 2 lemons
red pepper flakes (to taste)
salt and pepper

Cook pasta according to directions
Place 2 tablespoons olive oil and minced garlic in your saute pan. Once garlic softens and starts to brown, add in kale and a splash of water to help it wilt faster. Add red pepper flakes, lemon zest and lemon juice ....saute until kale is soft.
When pasta is done...take it directly from the water and place it in the pan. Stir the pasta around with the lemony kale until all the flavors are combined.
Transfer pasta to a serving bowl...drizzle with additional olive oil, add in shredded parmesan cheese and top with more lemon zest. Toss and serve.

Easy Homemade Spaghetti Sauce Recipe

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All you need are some fresh herbs, a few pantry staples and a food processor to make this quick sauce that's delish with grilled chicken, steak or seafood.

Got Canned Sardines? Make these Spanish Sardines in Tomato Sauce

EPISODE 812 - How to Make Spanish Sardines in Tomato Sauce | Sardinas en Tomate Recipe

FULL RECIPE HERE:


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Crock Pot Marinara Sauce

#crockpot #glutenfree #clean
This is a wonderful, clean and easy recipe for marinara sauce. You can have fresh sauce all year. No preservatives, no added sugar and very clean ingredients makes this recipe a must have. You can use it for a number of things, not just spaghetti. I think we will have to make some zucchini cheese fries to go along with this!
I put a link down below to the crock pot, immersion blender and food saver that I have and really like.

Kitchen Aid hand blender

Crockpot

Foodsaver

Juicy MEATBALL RECIPE - How to Cook Italian Meatballs

Our go-to Meatball Recipe. Find out our secrets to big and juicy homemade meatballs. They are make-ahead and freezer friendly which makes them perfect for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Ingredients for Juicy Meatballs:
►3 slices white bread (crusts removed), diced
►2/3 cup cold water
►1 lb lean ground beef (85/15 fat content)
►1 lb ground pork
►1/4 cup grated parmesan cheese
►1 large egg
►3 garlic cloves, minced
►2 Tbsp parsley, finely chopped
►1 tsp sea salt
►1/2 tsp black pepper
►2 Tbsp olive oil, to sautee

???? PRINT RECIPE HERE:

►Freezing uncooked meatballs: 
Prepare the meatballs through Step 5. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.

►Freezing cooked meatballs: 
Let the cooked meatballs cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months. Frozen meatballs can be thawed overnight in the refrigerator or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.

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