Healthier Sloppy Joes
We had a wonderful Labor Day weekend. We were able to spend time with family and go to the Florida Caverns. None of us had been since we were little kids, and it was such a fun experience to share as adults with our son. My son was amazed with the beautiful formations in the caverns. We were able to learn about how they were formed, when they were discovered and just how much work went into making them accessible for tours.
Now that we’re back, it’s time to get into the swing of things, and do some menu planning for our weeknight dinners. When I plan out everything, things go so much smoother. The problem is, actually making the time to do the planning.
So for weeknight meals, I try to make meals that are kid friendly as well as being nutritious. My son loves typical kid foods like sloppy joes, spaghetti, pizza and tacos. So throughout the week, I try to make these dishes, changing them up a little every week to make them more nutritious and more interesting for us.
This past week I made these sloppy joes, but to add a little more nutrition, I used Green Giant Frozen Vegetables. I try to sneak in veggies whenever I can. My son still has texture issues with most vegetables in their natural state. I do still serve them to him on a regular basis, but it usually takes a little convincing to get him to eat even a few bites of the veggies on his plates. So until he grows out of this weird texture thing, I’m going to keep sneaking in lots of veggies in the dishes I know he’ll eat.
For these sloppy joes, I just took my basic sloppy joe recipe, and added a bag Green Giant Healthy Weight, sliced carrots, sugar snap peas, black beans and edamame in butter sauce that I pulsed in food processor. Chopping them up is the key to successfully hiding them in the dish. Even the pickiest of eaters won’t mid eating their veggies with these sloppy joes. I doubt they’ll even know they are there.
Find more recipe inspiration at GreenGiant.com/Recipes
Healthier Sloppy Joes
1 (7 oz) bag Green Giant Healthy Weight, sliced carrots, sugar snap peas, black beans and edamame in butter sauce, pulsed in food processor
1 tablespoon olive oil
1 lb lean ground beef
1 teaspoon steak seasoning
½ cup diced onion
½ cup diced bell pepper
1 clove garlic, diced fine
1/3 cup BBQ sauce
1 (8 oz) can tomato sauce
1 tablespoon Worcestershire sauce
Heat large skillet over medium heat. Drizzle skillet with olive oil. Add ground beef to skillet. Add seasoning, onion, bell pepper, garlic and mixed vegetables to skillet. Cook until beef is browned and moisture has evaporated.
Add BBQ sauce, tomato sauce and Worcestershire sauce to browned ground beef and vegetables. Mix well and simmer until thickened. Serve in hamburger buns.
To save more fat and calories, use lean ground chicken or turkey instead of beef.
For less carbs, serve sloppy joes on romaine lettuce leaves as lettuce wraps.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This post sponsored by Green Giant. All opinions 100% mine.