In the Kitchen by Springfield Mom Michèle Tungett.
With kids in school, we are constantly on the go, but we still try to eat as many meals together as possible. So I try to simplify our lives even more by cooking quick and delicious meals that the whole family enjoys. I’ve included two recipes I turn to often during the school year.
Matt’s Favorite Sloppy Joes
1¼ lbs ground chuck
¼ cup yellow onion, chopped
½ tsp garlic powder
1 tsp prepared mustard
¾ cup ketchup
1 tsp brown sugar
salt and pepper to taste
In a medium skillet over medium heat, brown the beef and onion; drain off grease. Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 20-25 minutes. Season with salt and pepper. Serve on your favorite rolls.
*Note: make this recipe even healthier by substituting half the beef with ground turkey. Your kids won’t notice the change! I serve Sloppy Joes on whole wheat buns with a side of baby carrots and celery sticks with light Ranch dip.
White Chili
1 pound ground pork (can substitute ground chicken or ground turkey)
2 tablespoons olive oil
1 medium onions, chopped
5 cloves garlic, chopped
1 (4 ounce) cans diced green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
3 cups fat-free chicken broth
2 (14.5 ounce) cans great Northern beans, rinsed and drained
1 cup shredded Monterey Jack cheese for topping
Cook and drain the pork and set aside. In a large stockpot, sauté onion and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes. Remove from heat. Place soup in individual bowls and top with cheese.
*Note: serve with a garden salad and corn bread.
Send us your on the go favorites.
