Versatile Sloppy Joes

This recipe works well with 3 different types of proteins. This dish has been made with lentils, vegetarian crumbles or grass fed ground beef. Loving the tangy flavor with the tartness of the vinegar, along with adding fiber, and vegetables creates this into a very healthy recipe. What’s so great about this? Tweaking the ingredients to suit your taste buds is the key in making this recipe most excellent!!

Pam’s Very Versatile Sloppy Joe’s
Created 3/20/17

IMG_4678

Basic Sloppy Joes Ingredients (for all the proteins) 
Prepare the proteins first before adding all the ingredients
2 tablespoons of olive oil, coconut oil, or vegetable broth
1 additional cup of water or vegetable broth
1/2 or 1 chopped large onion (depending on the protein used, ground beef – large onion, other proteins – 1/2 onion and it depends on how much onion-y flavor you want)
1 medium carrot
4 minced garlic cloves or 2 tsp garlic powder(For picky eaters, put carrot, garlic, and onion in food processor and mince, these things can be hidden well)Salt/Pepper (optional)
2 cups of organic ketchup
1/8 cup dark molasses (if not have, use brown sugar)
2 to 3 teaspoons apple cider vinegar (can use what you have in house)
2 or 3 tablespoons of Worcestershire sauce 

Pick your protein
1 lb of protein (grass fed ground beef, vegetarian crumbles, or 1 cup of green lentils)

  • For ground beef or vegetarian crumbles add – 1 can of pink beans, drained. If you want, put beans in with vegetables in processor. If your family likes beans, no need to process the beans. Brown the ground beef with onions in oil or broth until cooked. Add the vegetables with or without the beans and cook until translucent about 7 to 10 minutes.
  • For lentils, cook the lentils with oil or the broth, vegetables with or without the beans, cook until translucent about 7 to 10 minutes.  You will need to add broth or water to soften the lentils with the other ingredients. You may need more liquid because lentils absorb liquids quickly.
  • For the vegetarian crumbles, cook with oil or the broth, vegetables with or without the beans and cook until translucent about 7 to 10 minutes. Broth or water may need to be added to prevent sticking.

Add all the rest of the ingredients with the water or broth, mix well. Adjust the flavors, as needed. Simmer for 20 minutes until all the flavors are combined and cooked. For the lentils, cooking time can be up to 30/40 mins.

Advertisements

Tex-Mex Lasagna

I think that Mexican food is everyone’s favorite, but we do know that sometimes Mexican food can be high in fat, calories, and carbs if we make the recipes with flour tortillas, beef, and lots of cheese. I found this recipe years ago in a magazine called Taste of Home “Light & Tasty” and modified the recipe to suit me. I love my vegetarian version. I do plan to try to make this recipe using Nutritional Yeast instead of cheese soon. I have an addiction to cheese and am working on weaning this out of my diet. The vegetarian recipe is excellent and so is the beef version. Enjoy!

Tex-Mex Lasagna

Click on the photo to see a larger image

1 lb. Lean ground beef or if you want to make vegetarian recipe (use Morningstar or Simply Organic Crumbles)
1 can (16 oz.) Refried black beans
1 can (15 oz.) Black beans drained and rinsed well
¾ cup Organic frozen corn
1 Jalapeno pepper seeded and chopped (this is optional – will depend on how spicy you like your Mexican food)
1 envelope Taco Seasoning (I suggest you make your own because of too many preservatives and additives in the packets)

Pam’s Home-made Taco Seasoning (sometimes I make a lot tripling the recipe and then I store in a glass container with tightly covered lid this lasts me about 2 or 3 months)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of Paprika
1 teaspoon of Cumin
1 teaspoon of Chili Powder
½ teaspoon of salt and pepper each
Mix well in a bowl and season your meat or vegetarian crumbles to your taste

1 can (15 oz.) Muir Glenn tomato sauce (or your favorite brand)
2-1/2 cups Salsa (your favorite brand) Mild/Medium/Hot flavors
12 Soft Corn tortillas
3 cups Low-Fat Monterey Jack/Colby cheese blend or your favorite Mexican Cheese blend (shredded)
Optional: Low-Fat sour cream, avocado, green onions as toppings

In a large skillet, brown the beef until cooked thoroughly or the crumbles are heated through. Stir in the refried beans, beans, corn, jalapeno, taco seasoning and ¾ cup of the tomato sauce. Mix well.

Combine the salsa and the remaining tomato sauce. Spread ¼ cup of the salsa tomato sauce mixture into a greased 13”x 9”baking dish. Layer 4 corn tortillas (these will overlap each other). Spread half of the meat or vegetarian mixture on top of corn tortillas, then spread 1 cup of the salsa mixture over meat or vegetarian mixture, 1 cup of the shredded cheese. Repeat the layers, top with remaining corn tortillas, salsa mixture and cheese.

Cover with aluminum foil and bake @ 350° F for about 45-5 minutes or until the edges are bubbly and the cheese is melted.(IMPORTANT) Let stand for 10 minutes before cutting, if don’t wait 10 minutes the lasagna will break apart and be messy.

Serve with Sour Cream, Avocado and onions. Makes 12 servings and the leftovers freeze very well.

CLICK HERE TO PRINT THE RECIPE

%d bloggers like this: