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I keep reading recipes of using cottage cheese and cheese and spaghetti sauce. What brand of spaghetti sauce would you use as a gastric bypass patient that is low carb and low sugar? Or do you make your own sauce??

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I keep reading recipes of using cottage cheese and cheese and spaghetti sauce. What brand of spaghetti sauce would you use as a gastric bypass patient that is low carb and low sugar? Or do you make your own sauce??

 

 

I used to make a dish with mozzerella cheese and ricotta cheese and top it with just a lil marinara sauce. I looked for as low carb as I could find for sauce, even then I only used a couple of tablespoons of sauce...very minimal per serving....

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All sauce with tomatoes will have some natural sugars- you just want to avoid added sugars. I read labels like crazy and choose the least available. Rinaldi has a marinara that I like that is really inexpensive too. I use it in the crock pot over chicken thighs- delish!

 

Edit to add:

 

http://www.francescorinaldi.com/products/product_detail/16

Edited by cherylm321
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I usually make my own sauce, don't really care for the branded jars I've tried. I'm a label reader too.

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Thank you all for your responses.

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I make my own, too, and I use Truvia to cut the acidity of the tomatoes over regular sugar. It is very tasty.  :)

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Does anyone have a good recipe for cocktail sauce?

I do it the quick and easy way by mixing horseradish and ketchup, and lemon if I have any. I usually go heavy on the horseradish, or you can go easy depending on your taste.

Typically, I'll mix up a single serving in a custard bowl for dipping shrimp, topping scrambled egg, fish, and sometimes hamburger.

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I liked cottage cheese with a teaspoon of spaghetti sauce warmed in the microwave. I used so little I used Prego, it didn't upset me.. Now we make our own but it's really chunky with sautéed onions peppers, garlic and tomatoes..

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All sauce with tomatoes will have some natural sugars- you just want to avoid added sugars. I read labels like crazy and choose the least available. Rinaldi has a marinara that I like that is really inexpensive too. I use it in the crock pot over chicken thighs- delish!

 

Edit to add:

 

http://www.francescorinaldi.com/products/product_detail/16

I just started the crock pot with chicken thighs and marinara. I did use sauce from a jar this time, trying one I haven't tried before, it was $3.99, not the price on the website. Tastes pretty good cold, looking forward to supper.  http://www.mezzetta.com/product/10700948.html?Search=homemade

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The chicken is good and moist and easy to eat, but I really don't care for the sauce -- will go back to my own.

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The chicken is good and moist and easy to eat, but I really don't care for the sauce -- will go back to my own.

Maybe you can melt some mozzarella on top- or parmesan to doctor it up...

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  • 6 years later...
On 5/7/2015 at 11:17 AM, duffman27 said:

 

 

I used to make a dish with mozzerella cheese and ricotta cheese and top it with just a lil marinara sauce. I looked for as low carb as I could find for sauce, even then I only used a couple of tablespoons of sauce...very minimal per serving....

That sounds like the crustless pizza recipe I read! 

 

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