1. Italian Omelet: Just before you flip your omelet closed, spread some low-sodium marinara sauce over it. Then fold it closed, and it's ready.
  2. No-Fuss Chicken Cacciatore: Dice and brown 6 skinless chicken thighs over medium heat, add 1 cup frozen bell pepper strips and 1-oz. package of of sliced mushrooms. Pour in two cups of marinara sauce, cover, and simmer for 40 minutes.
  3. Baked Fish Fillets: Pour 3 cups lower-sodium marinara sauce into a large glass baking dish and top with 4 skinless halibut. Bake in a 350 degree oven for 20 minutes, basting once or twice, until desired degree of doneness.
  4. Quick Minestrone: Combine 2 cups of marinara sauce, 2 cups fat-free and lower-sodium chicken broth, 1 15-oz. drained can of kidney beans, 2 cups frozen chopped vegetables in a large saucepan. Bring to a simmer over medium heat, cover, and simmer for 5-10 minutes.
  5. Mussels Fra Diavolo: For 4 servings, combine 1 cup marinara sauce and 1/2 teaspoon crushed red pepper in a large saucepan. Bring to a simmer over medium heat, add 2 pounds of cleaned and debearded mussels; bring back to a simmer. Cover and cook until mussels open, about 6 minutes.
  6. Vegetables Marinara: For 2 servings, cut zucchini, summer squash, bell pepper, and eggplant into 1/4-inch slices (1 cup of each). Place them in a large sauce pan, add 1 cup marinara sauce, bring to a simmer over medium heat, cover, and cook for 20 minutes or until vegetables are tender.