Healthy vegetable-packed lunch or dinner favorite!
Garden Sloppy Joes
Ingredients
1 onion, chopped
1 carrot, chopped or shredded
1 green bell pepper, chopped
1 pound lean ground meat (15% fat turkey, chicken or beef)
1 can (8 ounces) tomato sauce
1 can (15 ounces) whole tomatoes, crushed
1 can (8 ounces) mushrooms or ½ pound chopped fresh mushrooms
¼ cup barbecue sauce
6 whole wheat buns, split in half to make 12
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Sauté onions, carrots, green bell pepper and ground meat in a 2 to 3 quart saucepan over medium-high heat for 5 minutes.
- Add tomato sauce, crushed tomatoes, mushrooms and barbecue sauce.
- Bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until thick, stirring occasionally.
- Toast buns if desired. Spoon sauce over bun halves. Serve open-faced.
- Refrigerate leftovers within 2 hours.
Notes
- Add your favorite fresh, canned or frozen chopped vegetables.
- Try whole wheat English muffins instead of buns.
You might also like...
Tuna Salad with Cucumber
Tuna Salad with Cucumber
Bright and crunchy salad that is ready in about 15 minutes.
Prepare:
15 minutes
Makes:
5 cups
Kiwi Salsa
Kiwi Salsa
Sweet kiwi, fresh jalapeño, and tangy lime make this the perfect salsa for topping fish.
Prepare:
15 minutes
Makes:
1 cup
Prepare:
30 minutes
Makes:
6 cups
Salmon Patties
Salmon Patties
Vitamin-rich salmon makes a delicious patty. Enjoy on its own or add to a bun for a tasty sandwich.
Prepare:
15 minutes
Cook:
10 to 15 minutes
Makes:
4 patties (4-inch)
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Glazed Carrots and Snow Peas
Glazed Carrots and Snow Peas
Bright summer veggies with a warm brown sugar glaze.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
3 cups
Comments
This is really tasty and so easy to make! A great way to get kids to eat some veggies in something that usually is just meat and sauce.
This a great recipe and an excellent way to sneak vegetables for our kids to eat! I made this recipe as it called for with my summer students. I did however, first brown my meat, drained the fat and than added the vegetables to saute, I waited to add the mushrooms till the last 10 minutes of cooking time since mushrooms cook fast. I modified the recipe by adding 1 teaspoon garlic powder and 1/2 teaspoon paprika to enhance more flavor. I topped it off with low fat chedder cheese on a whole wheat English muffin. It was delicious! I plan to make this recipe for my family on a regular basis!