You’ll want to add this spicy roasted red pepper sauce to your weekly meal prep – so good!

When I was making my breakfast yesterday I made a 1 point omelette and thought I needed to add some bread to that meal. Luckily my train station has a huge market and I bought a loaf of whole wheat sourdough bread – and decided to make open faced egg Sammie’s. Each slice of bread is 2 points – I’ll spend all my points on good bread- Breakfast is 5 points.

Jenn and I walked Macy’s because of the rain 🌧 it was nice to catch up and neither of us bought anything ✅

My new blog post will be up at The Chopping Block in the next week or so, so I’ll have to tease you with this photo without a recipe. I made veal meatballs and turned that recipe into four separate meals.

This is veal meatballs over parsley garlic mashed potatoes and a mushroom pan sauce – literally a 10 minute meal with the prepped meatballs.

I didn’t have to work late last night, but had some computer stuff to do on my desk top, this Italian beef sandwich hit the spot!

2.5 ounce rolls (for both) (4) two ounces leftover grilled London Broil (2)

Topped with pickled jalapeños and broiled until the cheese was melts.

Then topped with my spicy roasted red pepper sauce.

I served it with garlic green bean “fries.” This was so good! 8 points for the whole plate.

this is a picture of roasted red pepper sauce

Spicy Roasted Red Pepper Sauce

Yield: 6 1/2 cup servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This sauce is kicked up with roasted red peppers - so delicious and easy! Great with pasta, but also delicious on a roast beef sandwich.


  • 28 ounce canned tomatoes, crushed
  • 2 large carrots
  • 2 tablespoons tomato paste
  • 1 jar roasted red peppers, drained
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper


  1. Put everything in a stock pot and simmer for 30 minutes, or until carrots are fork tender. Puree with stick blender.


This is zero points on all WW plans.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 47Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 518mgCarbohydrates: 9gFiber: 4gSugar: 5gProtein: 2g

Did you make this recipe?

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Happy Birthday Tia!

Happy Tuesday friends – make it a great day!