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I have to admit that I didn’t eat sloppy Joe’s until I was an adult. Mostly because I thought the only to have them was from a can and I was just not okay with that. I definitely ate fewer things as a kid/teen, and canned meats wasn’t something that was on our regular menu. Years after I got married and had Charlie, Carver asked why I didn’t make them and that led me down a black hole on Pinterest. I ultimately found a recipe that was ‘okay’ but definitely needed some adjustments to better meet the flavor preferences of my boys.
The recipe has been fine tuned and has lived in Busy Mom Meal Prep for over a year now, but I’m sharing it with you now too. It’s such a favorite that I know will be a great back pocket recipe for your family. I love that it’s easy and freezer friendly. It’s also part plant protein (yay lentils!!!), part animal protein so it helps with those wanting to eat less meat and those who aren’t ready to give up meats.
LENTILS
1 cup water
1 cup vegetable broth
1 cup green lentils, well rinsed
SLOPPY JOES
3 Tbsp olive or avocado oil
1 medium white or yellow onion, minced
1 pound ground turkey
4 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1 medium red bell pepper, diced
1 medium zucchini, diced
Sea salt and black pepper (to taste)
28-ounce can tomato sauce
2 Tbsp brown sugar
2-3 Tbsp Worcestershire sauce
3 tsp chili powder
2 tsp ground cumin
1/2 tsp paprika (optional)
FOR SERVING
whole-wheat hamburger buns