Clara's Cooking | Hawaiian Meatballs

In addition to meatballs, this sauce is a great compliment to any baked chicken or fish. 

If you follow my blog, this is my basic meatball recipe that I use for all meatballs. It's great for all types of dishes, whether sweet, savory, or spicy. It can be used in multiple cuisines (Swedish, Italian, Thai, etc.). Although I have published the recipe before, I included it below for the sake of completion. Enjoy!

I like to prepare the meatballs first, so that while they are baking in the oven, I can prepare the sauce.

Clara's Meatballs Recipe Ingredients:

1lb ground lean beef
1lb ground lean turkey
3/4 cup onions, finely diced
2 large eggs
3 tsp Coconut Aminos (optional, can also use soy sauce or Worcestershire sauce)
1/2 to 1 TBSP garlic powder (based on preference)
Olive oil
Salt & black pepper
Optional: 3/4 to 1 cup chopped vegetables such as carrots or sweet potato to bulk up your meatballs.

Clara's Meatballs Recipe Directions:

1. Preheat oven to 400F.
2. Heat olive oil on medium heat in pan, and cook onions until silvery. Cook additional (optional) vegetables such as carrots.
3. Set pan aside to cool. 
4. Add beef, turkey, eggs, Coconut Aminos, garlic powder, salt, and black pepper to bowl (and other seasonings your wish). Mix well. Add veggie/onion mixture. Mix again.
5. Form meatballs that are of a diameter of 1.5 to 1.75 inches, forming somewhere between 25-28 meatballs (I just use my hands, but you can use a large ice cream scoop or spoon if you wish).  Place on ungreased cookie sheet. 
7. Bake meatballs for 20-23 minutes.

Clara's Hawaiian Sauce Recipe Ingredients:

1 can (12-15oz) mango slices (don't have to drain)
1 cup pineapple chunks (don't have to drain)
1/2 cup finely diced onion
1 tsp red curry paste
1 tsp ginger powder (more or less to taste)
1/4 cup lime juice (more or less to taste)
3/4 to 1 cup chopped cilantro (save a bit for garnish)
1/2 TBSP crushed red pepper (more or less to taste)
Olive oil
Salt & pepper

Clara's Hawaiian Sauce Recipe Directions:

1. Place mango and pineapple in food processor and blend well.
2. Cook onions in olive oil until silvery.
3. Add mango and pineapple mixture to pan. Add curry paste and stir.
4. Add ginger, lime, salt, pepper, and cilantro.
5. Stir mixture and taste. If you prefer more heat, add crushed red pepper to taste.
6. Simmer on low to medium low for 20 minutes, depending on how thick you wish the sauce to be.
7. When meatballs are finished baking, top with sauce and cilantro garnish. Enjoy with a side of rice and broccoli if you wish!



love + light,
Clara

Clara's Cooking | Shrimp & Zucchini in Almond Sauce

Shrimp & Zucchini in Almond Sauce

YOUTUBE VIDEO HERE: 
https://www.youtube.com/watch?v=jJ_QXqVtmwM

Ingredients:

3 medium zucchini, halved lengthwise then chopped

1/4 onion, sliced

1/2 cup almond butter 

(I use Trader Joe’s brand)

1/3 cup milk (I use coconut milk or skim, depending on how creamy I would like the sauce)

1 TBSP lime juice

1/2-1 TBSP fresh ginger, 

peeled and minced

1 TBSP minced garlic

30-40 medium cooked shrimp, defrosted

Olive oil (1-2 TBSP)

Crushed red pepper (optional)

Salt & pepper

Directions:

1. Defrost cooked shrimp if needed.

2. Heat olive oil in pan, cook zucchini and onion.

3. While vegetables are cooking, use a fork to mix almond butter, milk, lime/lemon juice, ginger, and garlic. Use fork to mash the almond butter, and when the consistency is more fine, use a whisk to further mix the sauce.

4. Taste sauce, add salt and pepper as desired. Mix well.

5. Add shrimp and sauce to pan and mix with vegetables. Taste sauce again and add crushed red pepper if desired.

6. Allow to cook for about 10-15 minutes, stirring every few minutes so sauce won't burn. Enjoy alone or with 

Tips:

If you dislike ginger, consider using soy sauce and/or onion powder instead.

If you don't have lime juice, may substitute lemon or calamondin juice.

To make Whole30 compliant, replace the milk with water or a compliant coconut milk or almond milk. Also, make sure your almond butter is compliant and doesn't have any peanut oil!

Consider adding water if sauce seems too thick, in 1/4 cup increments until you achieved your desired consistency.

Enjoy!

love + light,

Clara

Clara's Cooking | Whole30 Chili

I think a nice thing about a lot of soups and chilis is that you can have flexibility with the vegetables. You can change them up depending on the sales in your grocery store, you can add several varieties or just a few. For me, it seems like as long as the general flavors and spices are added, a "chili" is still a "chili", and a "minestrone" is still a "minestrone."

WHOLE30 'CHILI'

Ingredients:

1lb ground beef, turkey, or chicken
1 bell pepper, diced
1/2 yellow onion, finely diced
1 large can (29oz) crushed tomatoes
2-3 zucchini, cut into half rounds or quarter rounds, depending on size
2 carrots, finely diced
1/2 TBSP crushed red pepper
1/2 TBSP chili powder
1/2 TBSP cumin
1 tsp cinnamon
Garlic powder (to taste)
Salt & pepper
Olive oil


Directions:

Tips:
- Top with avocado slices or cilantro for a nice presentation!
- If too thick, add water in 1/2 cup increments until you achieve desired consistency.
- These are Whole30 friendly, but if you wish to add some non-Whole30 ingredients, consider adding kidney beans for more bulk, plus it adds protein and fiber. You could also add corn.

Enjoy!

love + light,
Clara

Clara's Cooking | Coconut Chicken Vegetable Soup

This is a great recipe for any time of the year! I have modified this recipe to include items I ordinarily have in the pantry, but you can also add lime leaves, ginger, and lemongrass to deepen the flavor further!

Coconut Chicken Vegetable Soup

Ingredients:

2 chicken breasts, boiled and cubed
1/4 onion, finely diced
1 carrot, finely diced
1 broccoli head, with stalk finely diced and floret separated into small florets
1 cup sliced white button mushrooms
1 can (approx 12-14oz) coconut milk
1/2 cup cilantro, chopped
1 tsp red curry paste
1 TBSP lime juice
1 TBSP lemon juice
4 TBSP fish sauce
Garlic powder
Onion powder
Olive oil
Salt and black pepper
1-2 cups water


Directions:

1. In a medium soup pot, heat olive oil on medium heat. Cook onion until silvery.
2. Add carrot and broccoli and cook until slightly softened. Add mushrooms and cook for 5-10 minutes.
3. Add chicken, coconut milk, cilantro, red curry paste, lime juice, lemon juice, and fish sauce. Stir.
4. Add garlic powder, onion powder, salt, and black pepper. Stir. 
5. Reduce heat slightly, and add 1 cup of water or more to achieve desired soup consistency.
6. Simmer for 15-20 minutes.

Tips:
- Save 1-2 TBSP cilantro for when you serve the soup; it looks great as a little topper.
- Add chopped serranos (or your favorite spicy pepper) to make more spicy.
- As stated above, add lime leaves, ginger, and lemongrass to deepen the flavor further!


Enjoy!

love + light,
Clara

Clara's Cooking | Cauliflower Rice (Whole30)

This is a great side dish, especially to chicken. Much simpler than it may seem. To be honest, I was unable to use a food processor (my Cuisinart blade was recalled and I'm STILL waiting on a replacement grrrr), so I just finely chopped the cauliflower by hand. A bit messy, but totally doable.

Cauliflower Rice

Ingredients:

1 large head cauliflower, finely chopped
1/2 yellow onion, finely diced
2 cloves garlic, minced
1 can coconut milk (12oz)
1/2-3/4 cup chopped cilantro (or may substitute parsley, but I LOVE cilantro with coconut!)
Dash of lime juice
Olive oil, coconut oil, or ghee
Salt, black pepper

Directions:

1. Heat large pan to medium. Saute garlic and onion in olive oil until slightly browned.
2. Add cauliflower and mix well. 
3. After about 5 minutes, add coconut milk, salt, and pepper. Cover and simmer for 10-15 minutes or until cauliflower is cooked.
4. Gently mix in lime juice and half of cilantro. Top with remainder of cilantro when ready to serve.

Tips:
 - To reduce fat, replace 1/2 of coconut milk with water. The dish will be less decadent, but still tasty.
 - To switch things up, substitute other citrus for lime, such as lemon, orange, or calamondin juice.
- To make the cauliflower less soft, squeeze excess water out of the cauliflower in a cheesecloth after blending (before cooking).

Enjoy!

love + light,
Clara

Clara's Cooking | DIY Taco Seasoning (Whole30)

Until I followed the Whole30 in 2016, I never knew how simple it was to make your own taco seasoning! Even at just 50 cents a packet, this makes for some great savings!


Ingredients:

1 TBSP chili powder

1 1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp crushed red pepper

1/4 tsp dried oregano

1/2 to 1 tsp sea salt

1 tsp black pepper

Directions:

1. Mix well, store in airtight container. 

2. Use about 3 TBSP per 1 lb of meat. Adjust accordingly to taste.

Tip: Increase crushed red pepper by 1/4 tsp at a time to increase heat.

If you are following the WHOLE30, make sure your spices are WHOLE30 compliant, as some spices contain sugar! (Which is one reason why I make my own taco seasoning in the first place.)

Note r/t Whole30: I used a mix of brands from McCormick, Stonewall Essentials (Aldi), and Dollar Tree to make this taco seasoning. If you're following the Whole30, ALWAYS check your spices to make sure they are compliant, even if you've been purchasing the same brand for years, as sometimes ingredients may change!

Enjoy!

love + light,

Clara

Clara's Cooking | Cinnamon Citrus Chicken

A lovely dinner, especially in the Fall! 

Cinnamon Citrus Chicken

Ingredients:

1 lb chicken breast, sliced into thin fillets

For the marinade:

2 garlic cloves, minced

2 oranges, juice & pulp

1 TBSP light agave nectar (I use the one from Aldi’s Simply Nature brand) or you can use 1 TBSP honey instead

2 tsp cinnamon

2 tsp cloves

Salt & pepper

1-2 TBSP olive oil

Directions:

1. Add garlic, oranges with juice, agave nectar, cinnamon, cloves, salt, and pepper into a gallon size Ziplock bag.

2. Add chicken and seal bag tightly. Toss chicken in bag, massaging spices into the meat.

3. For best results, allow to marinade at least overnight (I let the meat soak for 24 hours).

4. Heat oil to medium high in skillet. Brown chicken on both sides, about 4-5 minutes per side. Watch the heat level to make sure your chicken doesn’t burn.

5. Serve with anything!!! We like it paired with acorn squash - yum!

Tips:

It is totally worth it to marinade a day in advance! The flavors really get absorbed well into the chicken this way.

Enjoy!

love + light,

Clara Slate

Grow Bean Sprouts at Home using Dollar Tree Items!

I love bean sprouts! They are a great food in salads, omelets, stir fry dishes, sandwiches, and so much more. Unfortunately, the grocery stores where I typically shop do not sell them. So, I decided to grow them at home!

After a bit of research, mung beans seemed to be the safest to use. These are sold at nearly every Asian market I could find, so perhaps someday soon grocery stores chains will start to sell them in their "International" or "Asian" section.

I have seen people grow bean sprouts at home using strainers or a "pressure" method, but basically the common necessities to grow sprouts included 3 things:

1. Keep the beans damp but not soaked
2. Keep the beans rinsed (to prevent growth of mold, etc.)
3. Keep the beans in a dark place

I found two simple items at the Dollar Tree to help me in this indoor gardening adventure; their cheesecloth and large mason jar!

Step 1: After removing the center part of the mason jar lid, cut a small square of cheesecloth that is large enough to cover the opening.

Step 2: Measure about 1/2 cup of beans, or enough beans to fill 1/5 to 1/6 of the jar. Rinse beans well and remove any that appear dry or discolored.

Step 3: Soak the beans in water about 8-10 hours.

Step 4: Drain the beans and store in a dark space with some airflow, like a pantry.

Step 5: Rinse, swirl, and drain the beans twice a day. You should start to see growth in about 3 days.

MUNG BEAN SPROUTS DAY 3

Step 6: Harvest between 7-14 days.

MUNG BEAN SPROUTS DAY 14
( waited a bit too long, but still yummy )

Ways to enjoy bean sprouts:

Omelets
Stir Fry dishes
Salads
Soups (e.g. Tom Yum)
Egg Foo Young
Noodle dishes (e.g. Pad Thai)
Sandwiches & Wraps
...and MORE!!!





How do you like to enjoy bean sprouts?

love + light,
Clara Slate

Clara's Cooking | Chicken Piccata with Capers & Artichokes

Chicken Piccata with Capers & Artichokes

Hubby LOVES this recipe! One of his favorites!

Ingredients:

1 lb chicken breasts, sliced into thin fillets

1/2 cup almond flour/meal

3 TBSP capers, drained

1 can artichoke hearts (14 oz)

1 tsp lemon zest

1 tsp garlic powder

1 tsp paprika

1-2 TBSP olive oil

1/2 cup white wine (I used pinot grigio, but chardonnay should work well too)

Juice of a small lemon (about 1/4 cup)

1/2 cup chicken broth

Salt & black pepper

Directions:

1. Add chicken breasts, almond flour/meal, lemon zest, garlic powder, paprika, to plastic zip top bag. Add enough salt and pepper to season the chicken breasts (I used a few pinches). Toss chicken in seasoning.

2. Heat oil on medium high. Shaking off excess seasoning, add chicken to oil. Cook until golden brown, about 3 minutes per side.

3. Add white wine, lemon juice, and chicken broth. Simmer 6-10 minutes, allowing sauce to thicken.

4. Add capers and artichoke hearts and simmer for 2 minutes. Serve with brown rice or pasta.

TIP: Use 3/4 to 1 cup of water instead of the wine and broth to make this Whole30 compliant (unless you find a Whole30 compliant chicken broth or make your own). To stay within the Whole30, serve with potatoes instead of pasta or rice.

Enjoy!

love + light,

Clara Slate

Clara's Cooking | Vegetarian (Vegan) Korma

Vegetarian (Vegan) Korma

Ingredients:

1/2 yellow onion, diced

4-5 garlic cloves, minced

1 tsp ginger, minced

3 carrots, cut at angle

2 medium potatoes, cubed

1 red pepper, diced

1 jalapeno or serrano pepper, seeded & diced

1 cup green peas (I use frozen)

1/2 cup tomato sauce

1 cup coconut milk (I use Whole30 compliant coconut milk)

3/4 cup chopped fresh cilantro

3 tsp salt

1 1/2 TBSP curry powder (this is for medium spicy)

1 cup whole cashews (raw or salted is okay)

1-2 TBSP vegetable oil (I use olive oil with everything, but vegetable oil will results in a more traditional taste. Use olive oil to make this Whole30 compliant)

Directions:

1. In a nonstick soup pot or large saucepan, heat oil on medium heat. Add onions and cook until silvery.

2. Add garlic and ginger, allowing to brown slightly.

3. Add potatoes and carrots. Cook until slightly tender.

4. Add red pepper, jalapeño (or serrano) pepper, tomato sauce, salt, and curry powder. Continue cooking until potatoes and carrots are tender.

5. Add green peas, coconut milk, and 1/4 cup of the cilantro. Set remainder of cilantro to the side for later.

6. Simmer & stir vegetables for 10-15 minutes to allow it to slightly thicken. Add cashews in the last 5 minutes to allow them to slightly soften.

7. Serve with rice and top with cilantro. Enjoy!

Tips:

- Cook rice in an automatic rice cooker before beginning this recipe. It should be done by the time the recipe is ready!

- For a creamier, more traditional (and I’ll admit, TASTIER) version, use 1 cup of heavy cream instead of coconut milk.

- Add curry 1/2 TBSP at a time if you are wary of too much spice.

- For added protein, chopped chicken breast goes great with this dish! Add it in after the onion, garlic, and ginger.

- Eliminate the rice to make Whole30 compliant.

Enjoy!

love + light,

Clara Slate

Clara's Cooking | Easy Peasy Quiche (Paleo)

Easy Peasy Quiche (Paleo friendly!)

Ingredients:

1 1/2 chicken breast, boiled & shredded (6oz)

1 red pepper, sliced

1/2 cup sliced yellow onion

1 cup frozen shredded potatoes

2-3 scallions, chopped

1/4 cup parsley, chopped

4 large eggs (whole)

2 egg whites

1 cup coconut milk (can also use almond or soy milk)

2 tsp garlic powder

Salt & Pepper

1 TBSP olive oil

Directions:

1. Preheat oven to 375 degrees F.

2. Heat olive oil in a pan on medium high. Soften red pepper and onion.

3. Add chicken to the pan and season with salt & pepper. Allow to cook together for just a few minutes to allow the chicken to absorb the flavors. Remove from heat.

4. In a separate bowl, beat 4 whole eggs and 2 egg whites.

5. Add milk, potatoes, scallions, and parsley to the bowl.

6. Add garlic powder to the bowl and season with salt & pepper. Fold ingredients together.

7. In a glass pan, add chicken mixture.

8. Add egg mixture to the pan and gently mix ingredients.

9. Bake for 30-40 minutes, uncovered.

Tips: 

- If you'd prefer to make this vegetarian, substitute steamed broccoli for the chicken.

- Add 1/2 cup sliced mushrooms to add more complexity to the taste, but saute in advance (water in mushrooms may make quiche too soggy).

- For an extra treat, add 1/2 cup shredded gouda into mix before baking (not Whole30 approved)

- Skim milk may be substituted for coconut milk (not Whole30 approved)

( before baking )

( after baking )

This is a super quick meal for guests and makes a lovely addition to a breakfast or lunch menu. Enjoy!

love + light,

Clara Slate

Clara's Cooking | Asian Cashew Chicken

Asian Cashew Chicken Recipe

Ingredients:

1 lb chicken breast, cut into slices

1/2 onion, cut in half and sliced

2-3 carrots, sliced at an angle

3/4 cup frozen green peas

1 red bell pepper, cut into slices

3/4 cup whole cashews

1/2 TBSP ginger, minced

1/2 cup soy sauce (or coconut aminos, to make this recipe Whole30 friendly)

1-2 tsp hot sauce

1/2 cup chicken broth
2-3 TBSP almond or cashew butter (Whole30 compliant, like Trader Joe's)

1/2 TBSP olive oil

1-1/2 TBSP cornstarch

Directions:

1. In large pan, heat oil on medium to medium-high heat. 

2. Cook chicken, tossing to cook evenly. When chicken nearly done, add onions, carrots and peas.

3. After carrots have been cooking for 2-3 minutes, add red bell pepper.

4. Mix ginger, soy sauce, hot sauce, chicken broth, and almond/cashew butter in a separate bowl. Add to pan.

5. Add 1/2 cup of cashews, setting 1/4 cup of cashews aside.  Fold into dish.

6. Cook on medium until veggies tender.

7. If needed, add cornstarch slowly until sauce slightly thickened.

8. Top with remainder of cashews. Enjoy with white rice (or spaghetti squash to make this dish Whole30 friendly).

Tips:
For additional flavoring, use water and 1 Goya chicken bouillon cube instead of chicken broth. Note, this may have additional sodium.

To make this WHOLE30 compliant, eliminate the corn starch and green peas (you can use snow peas or snap peas instead). Replace the soy sauce with coconut aminos. Use water instead of the chicken broth unless you have a Whole30 compliant broth or make your own.

Clara's Cooking | Almond Asian Dipping Sauce

Almond Asian Dipping Sauce

This is a great sauce to use with veggie wraps. Super easy to make - you’ll never have to buy premade peanut sauce again! Wondering if this may work with pad thai….hmmm….

Ingredients:

1/2 cup almond butter 

(I use Trader Joe’s brand)

1/3 cup milk

1 TBSP lime juice

1/2-1 TBSP fresh ginger, 

peeled and minced

1 TBSP minced garlic

Salt & pepper

Directions:

Mix together in small bowl, making sure to get lumps out of almond butter. If you dislike ginger, consider using soy sauce and/or onion powder instead.

Tip: To make Whole30 compliant, replace the milk with water or a compliant coconut milk or almond milk. Also, make sure your almond butter is compliant and doesn't have any peanut oil!

Enjoy!

love + light,

Clara

Clara's Cooking | Roasted Brussel Sprouts

Ooh yes, one of my favorites. Absolutely LOVE vegetables roasted, especially brussel sprouts or cauliflower!

Ingredients:

2 lb brussel sprouts, halved (slice really large sprouts into quarters)
2-3 garlic cloves, minced
2 TBSP lemon juice
1/2 to 1 cup of olive oil
Salt and black pepper

Directions:

1. Preheat over to 400F.

2. Mix all ingredients together in large bowl; fold until well coated.

3. Place into large baking pan, spread well to form one layer.

4. Roast for 35-40 minutes, stirring halfway through cooking time.


Tip: For extra flavor, sprinkle parmesan cheese on top!

Serve as a side dish to any meat or seafood, or eat these on their own! YUM!!! You can also toss these with pasta.



Enjoy!

love + light,
Clara

Clara's Cooking | Easy Beef Bourguignon Recipe

Easy Beef Bourguignon Recipe

There are several versions of this recipe. If you have the time, it’s totally worth it to add bacon and use bacon fat to cook the vegetables. If you want a fairly quick prep time with still a lot of flavor, try my recipe! This is one of our all time favorite recipes. Even if you make a mistake, as long as you have the red wine and slow cooking process (which allows the beef to easily fall apart with a fork), you can’t go wrong.

Ingredients:

Crock Pot or slow cooker

2 medium potatoes, chopped into large pieces for stew (into 8 pieces per potato)

1.5-2 cups diagonally sliced carrots

1/2 yellow onion, finely chopped

6oz frozen pearl onions 

1 TBSP minced garlic

1 cup sliced white button mushrooms

1 to 1.5lb beef cut for stew

1 cup red wine (I like any pinot noir)

1 TBSP tomato paste

12oz chicken or vegetable broth

1 bay leaf

2-3 sprigs of thyme

Salt

Fresh ground black pepper

Vegetable Oil

Directions:

1. Set slow cooker to LOW.

2. In a medium-large pan, brown garlic in oil. Cook yellow onion until silvery.

3. Add potatoes, carrots, and pearl onions. Cook until slightly softened.

(To prepare the meat:)

4. Pat beef dry, season with salt and pepper. 

5. Heat a separate pan to medium high. Add vegetable oil.

6. Sear beef a few minutes on each side. 

7. Set pan aside, but DO NOT clean pan. (see below)

8. Add beef and vegetable mix to slow cooker. 

9. Add tomato paste, broth, and 3/4 red wine to slow cooker. (set 1/4 of red wine aside)

10. Add bay leaf, thyme, salt, and pepper to slow cooker. Cook stew for 6 to 8 hours on LOW (or 4-6 hours on high).

While the stew is cooking:

11. Add oil to the pan where you had seared the beef earlier. 

12. Add mushrooms one layer at a time. Stir to mix them with the beef flavoring leftover in the pan.

13. Cook mushrooms until browned, being careful not to crowd the mushrooms (they need space and patience to brown properly).

14. Add 1/4 cup red wine to cooked mushrooms and allow to cook, reducing fluid about 50%.

15. Pour pan ingredients to slow cooker when stew has 20-30 minutes left of cooking time.

16. Serve alone or with a slice of French bread.

Tips: This is the kind of dish that tastes AMAZING the following day, because all the flavors have had time to merge together. You could make this for a dinner party of holiday celebration a day in advance, as the stew reheats well!

To make Whole30 compliant, make sure the vegetable broth does not contain any restricted ingredients. Also, you'll need to eliminate the wine, which unfortunately makes a HUGE difference, turning this recipe into a regular beef stew. It's still delicious, but I would add more mushrooms in this case to add complexity to the flavors.

Enjoy!

love + light,

Clara

Clara's Cooking | Turkey Veggie Meatloaf Recipe | Whole30

Turkey Veggie Meatloaf Recipe (Whole30 friendly)

Ingredients:

1 cup finely chopped carrots

1/2 medium yellow onion

2 celery stalks, finely chopped

1 bell pepper, finely chopped

1-2 TBSP garlic, minced

1lb ground meat (turkey, beef, etc.)

1 egg, beaten

3 TBSP tomato paste (I like the Delillo's Whole30 friendly version)

2 tsp each thyme, sage, rosemary (fresh if possible)

1/2 TBSP onion powder

1/2 TBSP garlic powder

Salt & black pepper

Olive oil

Cooking spray (I like to use olive oil in a Misto sprayer)

Directions:

1. Preheat oven to 350F.

2. Saute onion, garlic, carrots, bell pepper, and celery in pan.

3. Scramble 1 egg in large mixing bowl.

4. Add meat, spices, and veggies to mixing bowl. Mix well together.

5. Lightly coat bread pan with cooking spray. Bake at 350F for 1 to 1 1/4 hours or until cooked through. 

Tips:

If you have leftovers, these can make yummy sandwiches!

If you prefer to mix by hand, place cooked veggies in fridge while you prepare the egg, meat, and spices.

14oz tomato sauce (to put on top)

Enjoy!

love + light,

Clara