½cupChopped Yellow Onion(= ½ small onion or 1 teaspoon powder)
1cupChopped Red Bell Pepper(= 1 large bell pepper)
1cupChopped Zucchini(= 1 medium zucchini)
2Large Garlic Cloves(or ½ teaspoon powder)
For the Sauce
2tablespoonsTomato Paste(no salt added)
3tablespoonsKetchup(no salt added, no sugar added)
2tablespoonsCoconut Sugar(or sugar)
1tablespoonLow Sodium Worcestershire Sauce
5100% Whole Wheat Sandwich Thins
Peel and chop the carrots, onion, bell pepper, and zucchini into ¼-inch pieces.
Heat a large skillet on medium low. When hot, add the oil and carrots. Cook for 4 minutes, stirring once halfway through.Meanwhile, chop the garlic.
Add the onion, bell pepper, zucchini and garlic to the skillet. Cook for 4 minutes, stirring once halfway through.Meanwhile, mix together in a bowl the tomato paste, ketchup, sugar, Worcestershire and water.
Add the beef to the skillet and increase the heat to medium. Break the meat apart as it cooks and cook it through.
Add the sauce to the skillet and stir. Let it cook up to 2 minutes to meld. Turn the heat off and salt to taste. Scoop 1 cup of filling on each sandwich thin.
If using a medium skillet, I suggest cooking the meat and veggies separately to avoid overcrowding the skillet. The meat and veggies can be combined into the same skillet just before adding the sauce.1 serving is 1 cup of filling and 1 sandwich thin.