A Twist on "Sloppy Joes"

So, I must confess that "sloppy joes" are not exactly my favorite meal. I don't think they ever have been. But, something about preparing them for 200+ people at camp during my summers as an undergraduate just made them lose their appeal. To give you a mental picture, imagine a giant pan almost the size of your entire stove top, multiple 10 pound rolls of ground beef, and me armed with a very large metal spatula. To say the least, it was a hot job that was also a pretty good arm workout. Although I enjoyed them on occasion before those summers, I was still pretty finicky about how they were prepared. Well, I came across this recipe (and as noted below, I have no idea where the original was discovered) that intrigued me because it was a "clean eating" version of "sloppy joes." I was skeptical, but curious enough to try it (plus it was minimal prep and throw it all into the crock pot...always a bonus!). The verdict: pleasantly surprised and a nice flavor and cross between chili and "sloppy joes". It's great on a roll, stuffed into a sweet potato, or on its own. And, it's a nice protein punch with lots of veggies to keep you full for a while! So, if you're looking for an interesting twist to a couple of classic dishes, give this recipe a try!

(Next time I make this, I'll post a picture...just wanted to share the recipe for now.)

Slow Cooker "Sloppy Joes"
I adapted this slightly from someone else, but can't seem to find it now...thanks to whomever deserves the true credit. 
Servings: 4

Ingredients:
1 lb. ground beef (I typically use TJs extra lean)
1/2 cup. onion, diced (about 1/2 an onion)
1 can (15 oz.) tomato sauce
5 Tbsp. tomato paste
1 large green bell pepper, diced
1 large carrot, diced (or shredded or run through the food processor)
1 can (15 oz.) pinto beans, drained and rinsed
Salt & Pepper to taste

Directions:
In a large skillet, cook ground beef and onion on stovetop, working to a crumble.
While meat is cooking, add all remaining ingredients to a slow cooker.
When meat is cooked, add to the slow cooker and stir to combine.
Cook on low for 3-4 hours.
Enjoy!

October = Pumpkin! Pumpkin! Pumpkin!

Well, October is in full swing...which means harvest, cooler temps, beautiful colors, and all things pumpkin and apple. Oh, right...I'm not in Illinois anymore...so, October means continued mildly summer like weather mixed with glimpses of fall, all things pumpkin (thank you, Libby's!) and squash, and dreaming about going to an apple orchard like back home to enjoy pumpkin spice donuts with hot apple cider. :) I love living in Florida, but this time of year is when home is missed most! Thankfully, Publix is always well stocked with canned pumpkin though! After a week of going a little overboard with chocolate and sweets with a little chaos and stress, I figured it was time to get back to some meal planning and prep work this week; thankfully, all it takes is a week off to realize how much easier it makes life when you take the time to plan! So, I experimented a little with a new pumpkin muffin recipe and am pretty pleased with the not-too-sweet, hearty result for my breakfasts this week! So, I'll keep it short and here's the recipe (because I need to hit the hay soon to catch my zzzs for a busy week ahead):

Pumpkin Muffins
Adapted from Peanut Butter Fingers
Yield: 12 Muffins

Ingredients: 
1 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup flax seed meal
1/3 cup almond meal
1 cup old fashioned oats
1 t. baking soda
1/2 t. baking powder
1 1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/4 t. ground ginger
1/4 cup brown sugar
1/2 cup mashed banana (~1 overripe banana)
1 egg
1 c. pumpkin puree
3/4 cup milk (I used unsweetened almond milk)

Directions: 
1. Preheat oven to 400'F and prepare muffin tin pan with liners.
2. In a large bowl, combine all dry ingredients (whole wheat flour through brown sugar).
3. In a small bowl, combine wet ingredients thoroughly.
4. Add wet ingredients to dry ingredients; stir just until combined.
5. Drop batter into muffin tin liners.
6. Bake at 400'F for 20 minutes.

Nutritional Info: Calories per muffin (135) Fat (4g.) Carb. (21g.) Protein (4g.)