Quick Chunky Tomato Sauce

2 tablespoons olive oil
1/2 medium onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can diced tomatoes
2 tablespoons chopped fresh basil leaves (or 2 teaspoons dried)
2 tablespoons chopped fresh parsley leaves (or 2 teaspoons dried)
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste

In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.

**Note-Although I have a recipe that makes 10 cups of freezeable, no cook tomato sauce, this is a good recipe to have on hand when you are out of jarred tomato sauce and/or the freezeable sauce (or you just don't have time to wait to defrost your frozen sauce!)

Simple Honey Ginger Stir Fry Glaze

3 cups vegetables of your choice
1/2 cup Italian Dressing
2 Tbsp. honey
4 cloves garlic, minced
3/4 tsp. ground ginger
1/4 cup chicken stock or water
1/4 cup soy sauce

Saute vegetables of your choice in 1 tablespoon oil until softened, about 5 minutes. Mix together remaining ingredients and pour over vegetables. Simmer about 2 minutes to let flavors combine. Serve over rice.

**Note-As written this makes 4 side dishes and 2-3 main dishes. Increase veggies, sauce or rice as needed.

My favorite stir-fry sauce

1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
1 teaspoon sugar
1/4 cup water
1 1/2 tablespoons vegetable oil

Mix all ingredients and pour over your stir-fry the last few minutes of cooking.

**Note-I love this so much I usually double it so I have extra.