Well, here we are, going into month number 9 of a very busy year. Kids are back in school, vacations are memories, and if we are working moms, we’re beginning to juggle meal-prep planning again. How well I remember those days when having something ready to pop in the oven or having the crockpot full of the night’s meal took the pressure off of feeding a husband and three growing boys. T he following recipe can be made ahead and reheated, put in a slow cooker, or frozen for later use. There’s a little taste of sweetness from the brown sugar that is something different than the traditional Sloppy Joe mix.
Sloppy Joe’s Sandwiches
Ingredients:
- 2 pounds ground beef
- 1 large onion, chopped
- 1 1/4 cups ketchup
- 1/2 cup water
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 8 sandwich buns, split
Directions:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in ketchup, water, brown sugar, vinegar, salt, mustard, chili powder, and allspice.
- Bring mixture to a boil. Reduce heat; simmer, uncovered, until heated through, 35–40 minutes.
- Spoon about 1/2 cup meat mixture onto each bun.
Makes 8 servings
Note:
Yes, you can top the meat with a slice of American cheese if you must! I always serve these sandwiches with a slaw or a hearty mixed green salad.
This next recipe calls for a beef chuck roast and your slow cooker—always a great combination. You’ll be using an affordable cut of meat, and the “cooker” will do the rest.
Spanish Rice and Chicken
Ingredients:
- 1 broiler/fryer chicken (3 pounds), cut up
- 1 teaspoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon paprika
- 1 cup uncooked rice
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 1/4 cup minced fresh parsley
- 1 1/2 cups chicken broth
- 1 cup chopped tomatoes
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
Directions:
- Preheat oven to 425°F. Place chicken in a greased 13×9-inch baking dish.
- Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes.
- Remove chicken from dish.
- Combine rice, onion, green pepper, and parsley; spoon into the baking dish.
- In a saucepan, bring chicken broth, tomatoes, chili powder, and salt to a boil. Pour over rice mixture; mix well.
- Place chicken pieces on top. Cover and bake until chicken registers at least 165°F and rice is tender, 40–45 minutes.
Makes 6 servings
Note:
Garnish with additional chopped parsley sprinkled over the chicken and a few wedges of lime.
Spanish Rice and Chicken
Ingredients:
- 1 broiler/fryer chicken (3 pounds), cut up
- 1 teaspoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon paprika
- 1 cup uncooked rice
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 1/4 cup minced fresh parsley
- 1 1/2 cups chicken broth
- 1 cup chopped tomatoes
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
Directions:
- Preheat oven to 425°F. Place chicken in a greased 13×9-inch baking dish.
- Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes.
- Remove chicken from the dish.
- Combine rice, onion, green pepper, and parsley; spoon into the baking dish.
- In a saucepan, bring chicken broth, tomatoes, chili powder, and salt to a boil. Pour over the rice mixture and mix well.
- Place chicken pieces on top of the rice mixture. Cover and bake until the chicken reaches at least 165°F and the rice is tender, about 40–45 minutes.
Makes: 6 servings
Note: Garnish with additional chopped parsley and a few wedges of lime.
