What's Cookin' Sunday

This week, I opted to save some money and make a second version of my [mostly] homemade spaghetti squash and then some sweet potato curry.  Both of these are great if you're a little short on funds.  I know for me that most of the ingredients for both are things I normally have in the kitchen already because they are things I use often so I stock up on them when I buy them.

SARA'S SKETTI SAUCE, VERSION 2

Ingredients:
1 lb 90% lean ground turkey
1 jar Ragu chunky mushroom pasta sauce
1 8-oz jar/can of no salt added tomato paste
1 can no salt added diced tomatoes
1 large onion, chopped
2 6-inch zucchini, chopped
8 oz mushrooms, chopped
 2 cloves garlic, minced
2 tbsp olive oil
Italian seasoning to taste
black pepper and sea salt to taste

Directions:
• heat olive oil in a large non-stick skillet over medium-high heat.  add onions and saute until translucent.  add garlic and cook for another minute.  add zucchini, mushrooms, and diced tomatoes.  stir well and cook for about 3 minutes.
• add tomato paste and stir well.
• add pasta sauce and stir well.  add Italian seasoning, salt and pepper.
• in another non-stick skillet, brown ground turkey.  once browned, add to sauce mixture and bring to a low boil.  remove from heat.
• serve over your favorite pasta, Miracle Noodle fettuccine noddles, or spiralized zucchini (not included in the nutrition info I am providing).

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SWEET POTATO CURRY

Ingredients:
• olive oil cooking spray
• 1 large onion, chopped
• 2 lbs sweet potatoes, peeled and cut into 1/2 inch cubes
• 2 cloves garlic, minced
• 2 tbsp curry powder
• 1/4 tsp cinnamon
• 1 (14 oz) can no salt added diced tomatoes
• 1 (14 oz) can chickpeas (garbanzo beans)
• 14 oz vegetable broth

Directions:
• spray a large lidded saucepan with the cooking spray and add the onion and sweet potato.  cook for 5-7 minutes until the onion is softened.  stir in the garlic, curry powder and cinnamon and cook for a further minute.
• add the diced tomatoes and chickpeas along with the vegetable broth.  bring to a boil, cover and simmer for at least 20 minutes until the sweet potato is tender (longer if you like your sweet potato softer). 
• remove from the heat and let stand for 1 minute.  season to taste.  serve over basmati rice (not included in the nutrition info I am providing).