BBQ Sloppy Joes

As mentioned in our "About Us" section, you can see that under my paragraph - I'm all about fast and easy meals. I really do enjoy cooking, but I've realized that I just don't have the patience to stand in the kitchen for hours. I get a little bit antsy. Instead, my recipes are geared toward being kid (and husband) friendly, making my life more enjoyable and giving myself more time to return to the exciting stuff. Like my homework.

These BBQ Sloppy Joes fall right in that category. Super easy. Super fast. And let me tell you - when you add in Sweet Baby Ray's BBQ sauce - this recipe is super delicious! (Just between me and you - I could drink that stuff. But don't worry, I'm perfectly normal and don't secretly do that...) Obviously sloppy joes are a pretty straight forward recipe - I favor this one because of the sweet BBQ flavor and they are much easier and cleaner to eat. So, step away from your everyday sloppy joe recipe - and try this tasty alternative!

BBQ Sloppy Joes

4 SERVINGS 

PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 1/2 pounds lean ground beef
• 1 (14.5 ounce) can diced tomatoes
• 1 cup ketchup
• 1/2 cup barbecue sauce (Sweet Baby Ray's is our highly recommended BBQ sauce)
• 1 tablespoon Worcestershire sauce
• 1/2 cup shredded sharp cheddar cheese
• Bread

DIRECTIONS

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1. Brown ground beef in large skillet until no longer pink; about 10 minutes. Drain any excess liquid.
2. Stir in tomatoes, ketchup, barbecue sauce, and Worcestershire sauce. Cover and cook for another 10 minutes.
3. Serve ground beef mixture on top of sliced bread. Top with cheese.

NUTRITION FACTS

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     1 cup serving (without bread)    308 calories   11.4 g fat    24.7 g carbs     26.7 g protein 22.1 g sugar   

Enjoy!
Recipe adapted from SouthernLiving

Recipe Refresh: Pita Joes (...or Lightened-Up Sloppy Joes)

Okay, I realize that Sloppy Joes are not the first thing that comes to mind for the week of Thanksgiving, but here's how I see it: The crazy holiday season is descending. Soon you will be running ragged between shopping, holiday parties, and winter travel. You and your children will be eating excesses of sugar, butter, and all sorts of holiday "goodness." On the nights you are home, you will be racking your brain for a quick and easy dinner that a) counteracts all of the junk you and your children will be eating and b) your children will gobble (no Thanksgiving pun intended!) right up. On those nights, you will thank me that you are prepared with this recipe up your sleeve.

I found this recipe in a cookbook from the American Heart Association. It takes all the goodness of sloppy joes and makes it healthier and tidier. It has less sugar, less sodium (by half!), and less fat (also by half!) along with having more fiber (double!), more protein, and (in my opinion) more flavor! My son (who is not a fan of meat) ate this up, no questions asked. And my husband and I were fighting over who got to have the leftovers. Seriously, what's not to love?

Pita Joes
4 SERVINGS 
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound extra-lean ground beef
• 2/3 cup chopped onion
• 1 medium carrot, chopped
• 1 medium zucchini, chopped
• 1/2 tablespoon minced garlic
• 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 tablespoon brown sugar
• 2 teaspoons chili powder
• 2 teaspoons Worcestershire sauce (I substituted steak sauce)
• 1 teaspoon dry mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon liquid smoke (optional)
• 4 whole-wheat pita pockets

DIRECTIONS

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1. In a large skillet, cook the ground beef, onion, carrot, zucchini, and garlic over medium-high heat until the beef is no longer pink (about 10-12 minutes). 
2. Add in the remaining ingredients (minus the pita), reduce heat to medium, and cook for another 10 minutes. 
3. Warm the pita (you can do this by wrapping them in a paper towel and placing them in the microwave for about 30 seconds), and cut each pita in half. Spoon 1/2 cup of the meat mixture into each pita half and serve warm.

NUTRITION FACTS

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    2 pockets with 1/2 cup filling each   409 calories   8.0 g fat   54 g carbs    34 g protein    12 g sugar   

Original Recipe (from Taste of Home)	Pass the Fresh Refresh Recipe
1 lb. ground beef 1 cup ketchup 2 Tbs. brown sugar 2 teaspoons Worcestershire sauce 2 teaspoons prepared mustard 1/2 teaspoon salt 4 hamburger buns	1 lb. extra lean ground beef 2/3 cup onion 1 carrot 2 zucchini 1 can tomatoes 1 can tomato sauce 1 Tbs. brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1/8 teaspoon salt 4 whole wheat pita pockets
1 sandwich has: 439 calories 16 g fat 1360 mg sodium 46 g carbohydrate 2 g fiber 27 g protein	1 whole pita pocket (2 halves): 409 calories 8 g fat 635 mg sodium 54 g carbohydrate 8 g fiber 34 g protein

Enjoy!
Recipe adapted from American Heart Association Healthy Family Meals.

Spaghetti Squash with Meat Sauce

What's the first meal that comes to mind on days when dinnertime sneaks up on you? If you said spaghetti then you read my mind. When you're trying to cut the carbs, though, that meal is a no-no! So what looks and tastes like spaghetti, but doesn't put you on a carb overload? SPAGHETTI Squash. The name says it all! I'll be honest, I'd never made, let alone ate, spaghetti squash in my life - so I was a little skeptical - but it's REALLY easy to cook and tastes great! I hope you enjoy this refresh, we sure did!

Spaghetti Squash and Meat Sauce
4 SERVINGS 
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 small spaghetti squash, cut in half lengthwise
• 1 lb 93% lean ground beef 
• 1/2 white onion, diced
• 1 zucchini, diced
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1 14 oz can crushed tomatoes
• 1 teaspoon red pepper flakes
• 2 cups traditional canned/bottled tomato sauce (such as Prego, Ragu, etc.)

DIRECTIONS

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1. Preheat oven to 375ºF.
2. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place squash in a baking pan, cut side down, with a few inches of water in the dish. Cook in oven for 40 minutes, or until squash is tender and can be pierced with a fork. 
3. While squash is in the oven start preparing the meat sauce by placing ground beef and onion in a skillet over medium heat until meat is crumbly and browned. Drain any grease and set meat aside.
4. In another skillet heat 1 tablespoon olive oil and cook 1/2 zucchini, red pepper, green pepper, crushed tomatoes and prego sauce until vegetables are cooked through and soft. 
5. Combine veggies with meat and onions. Simmer on low/medium heat. Add crushed red peppers. 
6. Scrape inside of spaghetti squash with a fork and divide into 4 dishes. Drizzle squash with a little olive oil, about 1 tablespoon. Add 1 and 1/2 cups meat sauce and sprinkle with remaining zucchini. 

NUTRITION FACTS

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    1 cup serving   360 calories  10g fat  28g carbs   38g protein   16g sugar   

Original Recipe	Refresh Recipe
200 calories for noodles	50 calories squash
41g carbs in 1 serving noodles	28g carbs 1 serving w/sauce

Enjoy!