Vegan | Gluten Free  | Slow Cooker
Serves:
6-7 (depending on size of portions)
Total Time:
Prep time: 15 minutes
Cook time: 7-8 hours on low or 4-6 hours on high
Notes:
I always test the meat with a meat thermometer before removing from the pot.  See guidelines for cooking temperature for pork here.
Ingredients:

• Boneless Pork Loin Roast, 2 lbs. 
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp onion powder
• ½ tsp ground black pepper
• ½ tsp cayenne pepper
• 1 can cannellini beans
• 1 can red kidney beans
• 1 jar of salsa (mild, medium or hot, according to preference)

 Instructions:

1. Place boneless pork loin roast in slow cooker or crock pot.
2. Add seasonings to pork loin.
3. Rinse cannellini and red kidney beans and add to crock pot.
4. Pour half a jar of salsa over the beans and pork. Save remaining salsa for later.
5. Lightly mix the salsa and beans.
6. Pour half of a cup of water into the crock pot.
7. Set the slow cooker or Crock Pot for 7-8 hours on low or 4-6 hours on high. Test the meat with thermometer.*
8. When done, use two forks to pull the pork apart while still in pot.
9. Pour remaining salsa in the pot and mix together. 
10. Serve with tacos, tortillas or over brown rice, riced cauliflower or fresh spinach. (Trust me on the spinach, it’s good!)

 Nutritional Information:
Per Serving:  Calories: 355, Carbs: 22, Fat: 14, Protein: 34, Sodium: 487, Sugar: 2.
 
Notes:
I always test the meat with a meat thermometer before removing from the pot.  See guidelines for cooking temperature for pork here.
 

Vegetarian | Vegan | Gluten Free | Freezable
​​Serves:
6-7 (depending on size of portions)
Total Time:
(30 minutes-2 hours, depending on how long you let the sauce simmer to perfection!)
Notes:
Be mindful of omitting the sugar as it works to reduce the acidity in the sauce. 
Consider making multiple batches to use during the week or to freeze for later use.
Ingredients:

• 1 can tomato puree
• 1 can tomato paste
• 2 tbsp extra virgin olive oil
• 1 tbsp minced garlic OR 1 tbsp garlic powder
• 1 tbsp onion powder OR 1 small white onion cut into large slices (remove after cooking, prior to serving)
• 1 tbsp basil
• 1 tbsp oregano
• 1 tbsp turmeric
• 1 tsp crushed black pepper
• ¼ cup of sugar (omit at your own risk!)
• Water

Instructions:

1. Pour olive oil in a large saucepan and heat over medium-low heat.
2. Add the minced garlic or the garlic powder.  Add either the onion powder or the cut-up onion.
3. Heat for two minutes making sure that the garlic and onion do not burn.
4. Lower the heat to simmer and remove pan from the heat all together to avoid injury from oil splatter.
5. Add the tomato puree, tomato paste and then fill up the empty tomato paste can with water and add to the pan.   Stir well, making sure that there are no tomato puree clumps.  
6. Add the basil, oregano, turmeric, black pepper and sugar.  Stir well.
7. Raise the flame to medium heat and cover.  Let cook for 5-8 minutes or until bubbling.
8. Lower the heat again to simmer.   Remove pan from heat again to avoid injury from splatter.
9. Stir well making sure that the sauce is not sticking to the bottom.
10. Cover and simmer for at least thirty minutes.
11. Stir every five to ten minutes to ensure that the sauce does not stick to the bottom.
12. The longer you simmer the sauce, the better!  Just be sure to stir frequently to ensure that the sauce does not stick to the bottom.
13. Be sure to taste test the sauce and add any garlic, onion, basil, oregano or pepper that you’d like to taste.
14. Enjoy!

Nutritional Information:
Calories Per Serving: 162, Carbs: 30, Fat: 5, Protein: 5, Sodium: 54, Sugar: 20.
​
Notes:
Be mindful of omitting the sugar as it works to reduce the acidity in the sauce. 
Consider making multiple batches to use during the week or to freeze for later use.

Once, at a work function, colleagues and I were discussing what we would have for a last meal if we could pick anything at all.  When it came time for me to give my response it was: my late grandmother’s spaghetti and meatballs with her homemade sauce.  It would actually be ANYTHING that she made.  I can honestly say that even the most esteemed chefs would rave about her cooking.

When I was young, every Sunday morning involved two important things:
1. Going to Mass.
2. My Nonna’s sauce.  

My mother, grandparents and I lived in a two-family home.  My mother and I on second floor and my grandparents on first floor.  Each Sunday morning, I would wake up to the wonderful smell of sauce simmering on the stove in my grandparents’ house downstairs.  My Nonno (grandpa in Italian) would wake up early and buy fresh Italian bread from the bakery while my Nonna (grandma in Italian) would begin making her sauce for whatever mouth-watering dish we would be eating for lunch.  

While Pope Paul VI, after the Second Vatican Council, only required one hour for fasting before receiving the Eucharist, my Nonna was old school and observed the midnight fast.   It was torture to smell her sauce and not be able to enjoy some.  So, my mother and I would break off pieces of the fresh bread and dip it in the sauce before getting scolded by my Nonna.  
​
I now try to continue the tradition.  While we attend Mass every Sunday morning, I try to also make sauce each Sunday morning as well.  At least now, no one can yell at me for taste testing some before Church!  I bet my Nonna is scolding me from heaven 😊

While I feel that my recipe for my Nonna’s homemade sauce is not even close to how amazing her sauce was, I have been told by my mother and her brothers, my Uncles, that it is not far off from the way that her sauce tasted.   I have added Turmeric to my recipe.  I don’t notice a taste difference and feel that the health benefits outweigh any changes it makes to the sauce.  Of course, you can omit, increase or add anything that you’d like.  Be mindful of omitting the sugar as it works to reduce the acidity in the sauce.  Another tip is to consider making double or triple batches to use throughout the week.  You can also freeze the sauce to use later.

​Please share this recipe for Nonna’s Homemade Italian Sauce on social media and if you post pictures of your finished product, be sure to tag us in your pics: @CatholicMomRI (Our handle for all social media).  
​Buon appetito! ​

​​Vegetarian | Vegan* | Gluten Free | No Cooking* | Under 30 Minutes
​​Serves:
4-5 (depending on size of portions)
Total Time:
20 total (20 preparation- no cooking required!*)
Notes:
*Vegan if you omit feta cheese or substitute with non-dairy option.
**While I do not cook my cannellini beans if you prefer to cook the beans prior to adding them to the salad, you  can either cook them on the stove-top or in the microwave until warm.

  Ingredients:

•  2 Cans of cannellini beans
• 2 Cups chopped tomatoes (I use two handfuls of grape tomatos but any tomato will do.)
• 2 Cups chopped cucumbers (I used four Persian cucumbers but again, regular cucumbers will do.)
• 1 Tablespoon of Oregano
• 1 Tablespoon of Basil
• 1 Tablespoon of Extra Virgin Olive Oil
• 2 Tablespoons of Balsamic Vinegar
• 1 Tablespoon of Red Wine Vinegar
• 2 Tablespoons of Feta cheese (or more if you'd like!)
• 1/4 Cup of Kalamata Olives (or more if you'd like!) ​
• Salt and pepper to taste.

 
Directions:

1.  Rinse the cannellini beans in a collander under warm water and shake to dry.*
2. Add the cannellini beans to a large bowl.
3. Chop the tomatoes and add to the bowl with the cannellini beans.
4. Chop the cucumbers and add to the bowl with the cannellini beans.
5. Add the oregano and basil.
6. Add the EVOO, Balsamic Vinegar and Red Wine Vinegar to the bowl.
7. Add the Feta cheese and Kalamata olives.
8. Add the salt and pepper.
9. Stir and let sit for two minutes so that the oils and vinegar can quickly marinate into the salad.
10. Stir again and serve!

 
Serve this salad just as it is or over a bed of romaine lettuce, spinach or any other greens.  You can also pair this with garlic, cheesy bread, pita or crackers.  You can also add other vegetables, cheese, nuts or even include some chopped salami or soppressata.
 
Enjoy!

Nutritional Information:
Per Serving: (If yields 5 servings)  Calories: 203, Carbs: 36, Fat: 5, Protein: 11, Sodium: 691, Sugar: 6.

Notes:
*Vegan if you omit feta cheese or substitute with a non-dairy option.
**While I do not cook my cannellini beans if you prefer to cook the beans prior to adding them to the salad, you  can either cook them on the stove-top or in the microwave until warm.

​We are in the middle of summer and for the past few days, the weather has been hot and humid.  Today marked the first official heat wave in Rhode Island which means temperatures have reached 90 degrees or more for three consecutive days.

I don't know about you, but when it is this hot out, the last thing that I want to do is turn on the stove to make dinner.  Alas, I bring to you a recipe for Mediterranean Cannellini Bean Salad. 

This is a recipe that my entire family loves and is super easy to make.  Plus, it is meatless, so it is definitely a recipe that we use almost weekly during the Lenten season.  Since this recipe does not require any cooking or reheating, it is perfect for making in larger batches and would make a great dish to bring to a party or a cookout.
​
As with all my favorite recipes, it is versatile!  You can add other vegetables, cheese, nuts or even include some chopped salami or soppressata if you'd like-- and it isn't Lent! ;)
​
Please share this recipe for Mediterranean Cannellini Bean Salad on social media and if you post pictures of your finished product, be sure to tag us in your pics: @CatholicMomRI (Our handle for all social media).  
​Buon appetito! ​

I make these Oatmeal Breakfast Cookies every week.  While my husband and I enjoy them, my toddler LOVES them!  When my little love enjoys something that is both healthy and easy for me to make, it’s as if the stars align!   Plus, this is an easy breakfast for me to put on the highchair while I am getting things done and improves hand-eye coordination.  

These Oatmeal Breakfast Cookies are also the perfect breakfast when you are on-the-go.   They make a great snack, too.   While you can freeze them, I have only done that once, as my family usually eats them up before I can pop them in the freezer.   If you do decide to freeze, try to defrost them in the oven, as the microwave can make them mushy.  

I adapted this recipe from KyleeCooks recipe for Healthy Cranberry Oatmeal Breakfast cookies.  Compared to that recipe, I use more cinnamon and some flax seed meal for extra Omega-3 essential fatty acids and fiber and while my recipe does not have anything "extra" like cranberries, you can feel free to add chocolate chips, peanut butter chips, chopped pecans/walnuts, raisins, blueberries, etc.. 

This is a perfect recipe to get your children involved.  While my love is still a little too young to really help, I show him the ingredients, explain what I am doing as I go along, how much time is left on the oven and once they are ready, he is my official Oatmeal Breakfast Cookie taste tester!  
​
Please share this recipe for Oatmeal Breakfast Cookies on social media and if you post pictures of your finished product, be sure to tag us in your pics: @CatholicMomRI (Our handle for all social media).  Buon appetito! ​