Rugelach

Dough:
1 stick of unsalted butter
4oz of cream cheese
1 cup of all purpose or pastry flour

Quick and easy fillings:
can of almond paste
can of poppy seed filling
favorite jam or preserves

Glaze:
1 teaspoon of H2O
egg
turbanado sugar
crushed walnuts (optional)

In a food processor or by hand, mix the dough thoroughly and place in the fridge, to harden, for about an hour. Lightly flour a smooth flat surface, divide the cold dough into two pieces for easier handling. With a rolling pin, flatten the dough to a 1/4 inch thickness. Trim the edges so that you have a square piece of dough. For easier cutting, try a pizza cutter, once you have your square, you will want to cut out long triangular shaped strips so that when you roll the dough they will look like mini crescent rolls. Spread a thin, even layer of filling and roll dough. Lay rolls on a baking sheet lined with parchment. The glaze is really just an egg wash with sugar crystals sprinkled over. For an added taste you can include crushed walnuts to the filling or ground walnuts sprinkled with the sugar.

Place in a pre-heated oven, set to 350 degrees F. Should bake for about 25-30 minutes or until a light golden brown. Let cool and enjoy with a hot mug of tea.

This is a Jewish cookie recipe with a flare. I love pastries with poppy seed filling but traditional rugelach is made with apricot jam or a walnut filling...still good, but I like this one better.

The easiest spaghetti sauce

2 cans of whole stewed tomatoes
1/2 onion, diced and sautéed in olive oil
fresh basil

Easy one pot option:
Sautee onion in a deep non-stick wok, when the onions have reached a nice translucent, soft look add tomato liquid. When sauce is done add precooked pasta and heat till warmed. Add basil one minute before serving. Otherwise, fry onions and proceed to the next step.

After opening the cans of tomatoes drain the liquid into the sauce pan. To eliminate the slight bitter taste tomato seeds have, cut the tomatoes lengthwise and de-seed. Coarsely dice the flesh and place in the sauce pan. Let the liquid simmer in a pot till it condenses down add pepper and salt to taste.

When pasta is cooked and drained, add basil to sauce cooking for no longer than one minute. Serve sauce over pasta or mixed in.

If you want to avoid pasta, try baking spaghetti squash. Cut the squash in half and bake according to directions. Once it's done, scoop the stringy, noodle like insides onto a plate and serve with your homemade sauce. Its tasty and a great change from your normal spaghetti dish.
To accent this sauce and change or intensify the flavor add:
Oregano
Thyme
Red Pepper Flakes
Dried Italian Seasonings
soffritto made from carrots, onions, celery, garlic, olive oil, and seasonings
olives (canned black or fancy ones)

Protein options include:
Shrimp (low on fat and calories)
ground beef (aim for 98% lean or the sauce will be greasy)
vegetable protein (also low in fat and calories, and makes a nice vegetarian option)