Marinara Prima Vera

1 clove Garlic - minced
1/4 large Onion - chopped into bite sized pieces
1/2 Green Pepper - chopped into bite sized pieces
1 Carrot (full size - not baby!) - peeled and sliced at an angle
Salt & Pepper
1 medium Zucchini - sliced and quartered (not peeled)
1 tsp Mrs. Dash seasoning
1/4 tsp Lawry's seasoned salt
1 lb beef - I used the pre-sliced kind for stir-fry
1/2 jar Spaghetti Sauce (I used Bertolli Vineyard - Fire Roasted Tomato with Cabernet Sauvignon)
1-2 tbsp Extra Virgin Olive Oil
Either cooked rice or pasta

Heat oil in a large skillet over medium-high heat and add minced garlic (fresh is best, but the pre-minced in a jar is fine, too), onion, pepper, and carrots. Sprinkle with salt & pepper and be sure to stir/flip the veggies to keep from getting over cooked on one side.

Sautee for about 5 minutes and add the beef. Sprinkle the zucchini with the Mrs. Dash & Seasoned Salt. When the beef starts to brown on one side, flip and add the zucchini. After about 5 more minutes, turn the heat down to medium and add the spaghetti sauce and cover. Continue cooking until all of the vegetables are tender and the sauce is hot.

Serve over rice or pasta (I used brown boil-in-bag rice - takes 10 minutes in the microwave and couldn't be easier).

Enjoy!

Sweet Potato Fries

2 Large Sweet Potatos
2 tbsp olive oil
1/2 tsp sea salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat over to 425 degrees.
Peel & slice sweet potatoes into shoe string size strips.
Place in a container that has a tight fitting lid and drizzle with oil and add salt, paprika, and cinnamon. Cover with lid and shake until all potatos are evenly coated.
Lay in a single layer on a baking sheet and place in heated oven.
Bake for about 45 minutes flipping every15 minutes until crispy & brown.
Place on a papertowel to absorb the oil and enjoy!