Zero Point Pasta Sauce
Sadly a lot of commercial pasta sauces have added sugar, which dramatically bumps up the Weight Watchers points. This zero point pasta sauce is rich, delicious and perfect not only for pasta, but makes a great pizza sauce too. Win win! Be sure to follow for more Weight Watchers recipes.
How to pick cherry tomatoes at the farmers market.
It’s almost tomato season! While I don’t like to eat cherry tomatoes on their own, I am obsessed with using them for sauces. Cherry tomatoes are little flavor bombs. Sweet, juicy, and perfect for sauces, salads, or snacking straight from the basket.
At the farmers market, look for cherry tomatoes that are vibrant in color; whether red, orange, yellow, or even striped. Look for taut, shiny skins and no wrinkling or soft spots. Gently squeeze one between your fingers; it should feel firm but not rock-hard. A ripe cherry tomato will also have a slightly sweet, earthy smell near the stem.
If they’re still on the vine, even better! That usually means they were picked fresh and will keep a little longer once you get them home.
Zero Point Pasta Sauce
This quick, simple pasta sauce can also morph into pizza sauce! It's ready in 10 minutes, and tastes as if its been simmering all day.
Ingredients
- 10 oz container cherry tomatoes
- 15 oz can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 4 cloves garlic (or more or less, you do you 😎)
- 1 tsp onion powder
- Salt + pepper to taste
- Pinch of crushed red pepper
Instructions
Sauté the aromatics:
Spray a medium saucepan with avocado oil spray and heat over medium heat. Add the minced garlic and cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until the garlic is fragrant and the tomatoes begin to blister and char.
Simmer the sauce:
Stir in the canned tomato sauce, Italian seasoning, garlic powder, onion powder, salt, pepper, and crushed red pepper. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.
Blend until smooth:
Once the cherry tomatoes are soft and the flavors have developed, remove from heat. Use an immersion blender to blend the sauce until smooth directly in the pot. Alternatively, let the mixture cool slightly and carefully transfer to a blender to puree.
Store or freeze:
Let the sauce cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
To freeze, pour into ice cube trays or silicone molds and freeze until solid. Transfer cubes to a freezer-safe zip-top bag or container and use as needed. Sauce cubes can be reheated directly from frozen in a saucepan.
Notes
This recipe is zero Weight Watcher points. If you count calories or macros: (per half cup) 31 calories, 0 fat, 7 carbs, 2 fiber and 1 protein.
One Point Mini Meatballs
I love making mini meatballs because they cook in no time, yet have so much flavor. Perfect with pasta, in a sub, or sliced onto pizza.
Ingredients
- 4 oz 90/10 lean ground beef
- ¼ cup panko breadcrumbs
- 2 tablespoons egg whites
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- Avocado oil spray, for cooking
Instructions
Mix the meatball mixture:
In a small bowl, combine the ground beef, panko, egg whites, garlic powder, onion powder, red pepper flakes, salt, and pepper. Mix gently until just combined—avoid overmixing to keep the meatballs tender.
Test the seasoning:
Pinch off a small piece of the mixture and cook it in a skillet over medium heat. Taste and adjust the seasoning in the remaining mixture if needed.
Form and sear the meatballs:
Roll the mixture into 10-11 equal mini meatballs (or whatever size you want - just adjust the cooking time for bigger balls). Spray a nonstick skillet with avocado oil spray and heat over medium. Add the meatballs and cook for 2–3 minutes per side, or until a golden crust forms.
Simmer in sauce:
Once the meatballs are browned, pour your favorite pasta sauce over them (or add them to simmering sauce). Cover and let them finish cooking in the sauce for about 5 minutes, or until cooked through.
Notes
These meatballs are 1 WW point. If you count calories or macros: 262 calories, 10 fat, 11 carbs, 1 fiber and 27 grams of protein.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life. Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers recipes? Check out my breakfast recipes!
Love your blog. You are my morning inspiration 😊
Aw – thank you!