Really Good Sloppy Joes

Prep Time:  1 hour

2 Tbsp. oil
2 medium onions, diced
2 red or yellow bell peppers, diced
8 cloves garlic, minced
2 large celery stalks, diced
1 tsp. dried thyme
salt and pepper to taste
2 lbs. ground turkey
1 cup Chili sauce
1 cup water
6 Tbsp. Worcestershire sauce
12 split and toasted buns

Heat the oil in a large nonstick skillet and add the onion, bell peppers, garlic, celery, thyme, and salt and pepper.  Cook until the onion is softened, but not browned (about 10 minutes.)  Transfer the onion mixture to a plate.  Add to the skillet the ground turkey and cook until no pink remains.  Drain the fat, and the onion mixture back into the skillet along with the Chili sauce, water, and Worcestershire sauce.  Partially cover and simmer, stirring occasionally until the flavors and blended and the sauce is slightly thickened, about 15 minutes.  Spoon onto the buns and serve.

Makes 12 sandwiches

(This recipe is from the Joy of Cooking.  I use ground turkey rather than ground beef chuck, which is what their recipe calls for.  My whole family LOVES these.  You will never be able to buy a can of "Manwich" sloppy joe sauce after this!)

Sweet and Sour Pork

Prep Time:  1 hour

6 Tbsp. hoisin sauce (I highly recommend the Lee Kum Kee brand)
6 Tbsp. soy sauce (Reduced Sodium is great to use)
2 Tbsp. oil
3 red bell peppers, thinly sliced in strips
16 green onions, cut into 2" pieces
1/2 lb. pork tenderloin, cut into strips
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger (this makes the whole dish!)
2 - 14.5 oz. cans of pineapple chunks, or fresh pineapple

Steamed Jasmine rice

In a bowl, mix the hoisin sauce, soy sauce, and 4 Tbsp. water, set aside.  Heat nonstick pan or wok over medium to high heat and add the oil.  Then add the bell peppers, green onions, pork, garlic, and ginger.  Cook, stirring occasionally, until the pork browns, about 5 minutes.  Add the pineapple chunks and the hoisin sauce mixture, stirring to coat.  Cook until warm.  Serve over rice.

Makes 6 servings.

(This recipe is from Sunset magazine.  I have hardly changed this recipe at all--it is fantastic!)

Chili

Prep time:  1 hour

1 lb. ground beef
2 large onions, chopped
4 cloves garlic, minced
4 - 14 1/2 oz. cans of diced tomatoes
2 - 15 oz. cans of kidney beans, drained (or 2 cups dried kidney beans: soaked, cooked, and drained)
3 - 8 oz. cans of tomato sauce
4 tsp. chili powder
1 tsp. dried basil
1 tsp. salt

In a large saucepan, cook the ground beef, onion, and garlic.  Drain the fat.  Stir in remaining ingredients.  Bring to a boil, reduce heat and simmer for 20 minutes.

Makes 8 servings or about 10 cups

(This is a recipe from Better Homes and Gardens that I have adapted.  If you like your chili spicy, you can add additional chili powder and some ground pepper.  This is a very family friendly recipe though.  My 4 year old son says to me when I make this, "I don't like your chili, Mom--I love it!"

Lime and Basil Turkey Burgers

Prep Time:  40 minutes

2 lbs. ground turkey (or chicken)
3/4 cup bread crumbs
6 green onions, white and light green parts only, minced
3 Tbsp. finely chopped fresh basil, or 1 1/2 Tbsp. dried basil
3 Tbsp. fresh lime juice
1 1/2 Tbsp. soy sauce
1 Tbsp. minced garlic
1/4 + 1/8 tsp. (so just under a half tsp.) chile powder
1/4 + 1/8 tsp. salt
1/4 + 1/8 tsp. pepper

1.  Heat grill to Medium heat (350 - 450 degrees.)

2.  In a large bowl, mix the ingredients.  Shape the mixture into 8 equal sized balls.  Press them to the size you desire your burgers to be. 

3.  Brush both sides of the burgers with olive oil and grill for about 5 - 7 minutes, or until cooked through (I slice a burger in half to make sure the burgers are cooked.)

4.  Place on a bun with tomatoes and spinach and serve with raw vegetables.

Makes 8 Burgers

(I have taken this recipe from Weber's Real Grilling.  This recipe is found on p. 210 in the book and has a delicious Creamy Cucumber Relish that you can serve with the burgers.  Weber's suggested serving method with the burgers and relish is without a bun, so I usually make a muffin or biscuit to accompany the meal when I follow their serving suggestion.  Tonight I was looking for an easy dinner though, so I served my burgers on a bun and opted not to make the relish.  Maybe I'll repost this recipe on another night when I make the burgers with the relish.)  :)

Lentil Soup

Prep Time:  1 hour

3 Tbsp. olive oil
5 medium carrots, peeled and sliced
5 celery stalks, chopped
2 large onions, chopped
4 cloves garlic, minced
8 cups water
2 cups lentils, sorted and rinsed
14.5 oz. can diced tomatoes, drained
1 tsp. dried thyme
2 cups diced ham*
1/2 Tbsp. balsamic vinegar
1 - 2 tsp. salt (1 tsp. if you make this dish with meat)
1/2 tsp. pepper

1.  Heat the oil in a large soup pot, over medium-low heat and add the carrots, celery, onion, and garlic, cooking until tender, but not browned (about 5 - 10 minutes.)

2.  Stir in the water, lentils, tomatoes, and thyme.  Bring to a boil, reduce the heat, and simmer until the lentils are tender, 30 to 45 minutes.

3.  Stir in the ham, vinegar, salt and pepper, and serve.

Makes 6 servings (about 12 cups)

(I have taken this recipe from the Joy of Cooking, one of my favorite cookbooks, and have adapted it for my family.  I have added about one and a half extra vegetables, added ham, and reduced the amount of pepper called for.)

*I buy a 1/2 spiral cut ham with a bone-in for a nice Sunday dinner.  I freeze the leftover slices of ham and the ham bone (which is great for this soup!), in quart-sized freezer bags that are very convenient for cooking with later.  This is the only type of ham I use in this soup.  I have tried buying prepared packages from the store of diced or chopped ham, but my family did not enjoy the soup that way, they felt like the ham was too rubbery.