Sloppy Joes

Feed a crowd well at your summer get-togethers. Kid friendly food meets adult friendly flavor. Stretching the meat with grains and vegetables not only saves a buck, but makes for a more nutritionally balanced meal. Another good meat extender is beans, add in place of the grains or even the meat. I have subbed one cup carrot purée for a cup of the tomato sauce and also added a grated zucchini and with great results.

Don’t be a slave to a recipe, if something doesn’t suit you, change it up. Most of the time grains, sweeteners, herbs, spices, oils, even liquids like chicken broth and milk are all interchangeable. If you’re scared, just ask, I’ll tell you how it will turn out.

This recipe can easily be made over to be used with food storage...dried onion, garlic powder, canned meat or beans. What a treat in lean times.

1/2 pound ground beef
1 cup cooked millet
1 cup cooked red quinoa
1/4 cup sucanat
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

Heat a large skillet over medium high heat. Spread the meat around the pan and begin to break it up. Combine brown sugar and seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook vegetables. Add garlic, grains, red wine vinegar and worcestershire sauce to meat and simmer for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook mixture 5-10 minutes longer or until desired consistency.