My family's favorite Sloppy Joe’s is in the classic Betty Crocker Cookbook. Yup, the old time classic red book. Sub out the green pepper for a red one – they taste better. Serve on whole wheat buns w/ a salad on the side. We sometimes use turkey instead of beef.
*Recipe courtesy of Betty Crocker:
1 pound lean ground beef
1 medium onion chopped (1/2 cup)
1/3 cup copped celery stalk
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted
1. Cook beef and onion in a large skillet over medium high heat for 8 to 10 minutes, stirring occasionally, until beef is browned; drain. Stir in remaining ingredients (except the buns, of course).
2. Cover and cook until the vegetables are tender, 10 to 15 minutes. Fill buns and enjoy!
Fagioli-on-Toast: Adapted from a Cookie Magazine recipe
Thick slices of country bread
Olive oil
1 lb. Italian chicken sausage
2 garlic cloves peeled, sliced, mashed however you like garlic (or use the Trader Joe’s frozen garlic)
Sage leaves, lots (I keep them whole)
1 28 oz can diced tomatoes
1 15 oz can cannellini beans
Salt and Pepper to taste
Toast the country bread slices. Heat the oil in a large skillet (very large) add the sausage. When the sausage is almost browned add the garlic and sage, stir until it all browns a bit. Add the tomatoes, beans, salt and pepper. Cook until the liquid thickens a bit.
Put the toast in the bottom of a bowl and add the sausage/bean mixture on top. I usually serve broccoli with parmesan cheese with this meal. If you roast the broccoli it gives it a really sweet taste or microwave it – just don’t over cook it! I think the reason kids hate broccoli is most people over cook it.
In my humble opinion, the best Turkey Meatloaf and Roasted Chicken recipes come from Ina Garten in her Barefoot Contessa cookbook.I have even split the turkey meatloaf recipe in 1/2 and it still tastes fantastic! Thank you Ina Garten for making a great turkey meatloaf!!!
**originally by Nancy Dell’Aria but I’ve changed a few things.
1 box pasta cooked as the package directs and then cooled. (Pick whatever pasta your kids will eat. We eat Barilla whole wheat pastas)
Dressing – I've doubled it and cut the salt in ½. Salt the salad to your taste.
2/3 cup oil with two to four smashed (use the back of a knife to smash it) garlic cloves. Let it sit for a few hours or overnight to infuse the oil. OK -- or just buy garlic oil.
6 TB cider vinegar
3 tsp. cumin
2 tsp. salt
Mix all the ingredients together in a jar and let sit.
Veggies -
2 cans beans you can use kidney, garbanzo, black or a combo of beans
2 large ripe tomatoes cut into chunks
½ cup cilantro
Extras
Chicken – I use a lot like 2 cups. The boys need their protein!
Cubbed Pepperjack cheese 6-8 oz is good.
I mix all the dry ingredients and put the dressing on right before its eaten. That way it doesn’t get soggy when it sits on the football field for hours in the cooler.
Pacific Short Ribs
This is a family favorite.
3 – 4 lbs beef short ribs cut into 2 – 3 inch lengths – just make sure they will fit in the crock pot.
1 onion chopped
2/3 catsup
3 TB Soy sauce
2 TB cider vinegar
1 TB brown sugar
Broil ribs or pan fry them in canola oil until brown – remove excess fat. Transfer to the crock-pot. Sauté onions in canola oil until a bit brown and put those in the crock-pot too. Add the catsup, soy, vinegar and brown sugar. Cook on low 200 degrees for 8 hours. Stir and serve. If you can stir it mid way through great – if not it still tastes good! Makes 4 servings.
Serve with rice.
