Sloppy Toms

Yep, just like Sloppy Joes, only, I use ground turkey and forget about that store bought, canned sauce...you probably have everything you need for this in your cupboard! I love sloppy joes, I mean, who doesn't, especially as kids. But, I love that this is an old favorite, just revved up a bit with healthier and fresher ingredients.

Sloppy Toms

1.25 lbs. ground turkey
1-2 tsp. olive oil
1 med. onion, chopped
1 carrot, shredded
1 red pepper, finely chopped
3 tsp. chili powder (separated)
1 tsp. paprika
1 tsp. crushed, fresh garlic
salt and pepper to taste
1 sm. can of tomato sauce
1/4 cup ketchup
2 tsp. Worcestershire sauce
2 tbsp. mustard
2-3 tbsp. brown sugar

In large non-stick skillet over med. high heat, saute onions, carrots and red pepper until softened. Add ground turkey and continue to cook until browned. Add 1 tsp. of the chili powder and the paprika, garlic, salt and pepper to meat and veggie mixture and cook through.

In small bowl combine tomato sauce, ketchup, Worcestershire sauce, remaining 2 tsp. chili powder, mustard and brown sugar. Add sauce to turkey and veggie mixture and stir. Cook for about 5 minutes until sauce is warmed through and starts to thicken.

Serve on buns, or sandwich thins and enjoy!

Italian Sausage and Pepper Pasta

Here's another one of my pasta creation dishes. I like being able to just throw things together and have them come out as a tasty meal! I had taken out some Italian Sausage to make a casserole and realized that it was more of a brunch-type casserole so I had to adjust my dinner for tonight. But, I think it turned out quite well, and everyone in the house, and my boyfriend, cleaned their bowls so I take that as a sign of a good recipe!

Italian Sausage and Pepper Pasta

1/2 lb. Italian Sausage
2 cups pepper strips (I used the frozen kind)
1/2 red onion, chopped
2 tsp. olive oil
1 1/2 tbsp. garlic, crushed
1/2 red wine
1-1 1/2 tsp. crushed red pepper flakes
28 oz. diced tomatoes
1/3 cup fresh basil
8 oz. whole wheat pasta (I used the corkscrew pasta, or fuseli)

Cook Italian Sausage over medium heat, using a wooden spoon to break apart, for 3-5 minutes. Remove from pan and set aside. Heat olive oil in same pan, cook onion and pepper strips for 5 minutes, add in garlic and red wine, cooking until most of the liquid has evaporated. Add the cooked Italian Sausage, diced tomatoes and crushed red pepper. Lower heat and let simmer for 10 minutes. While the sausage sauce is simmering, cook whole wheat pasta, drain and put back into pot. Add chopped basil to sausage sauce and then pour sauce over the pasta and combine.

Bodacious Broccoli Salad

This is one of my favorite salads and it's a great potluck-pleaser. I actually got this recipe from my former roommate Julie so I hope she doesn't mind me sharing! This isn't actually a very "healthy" salad, however, I think there are definitely ways to lighten it up. Like using turkey bacon instead of regular, making sure to use low-fat cheese and mayo, etc.

Anyway, we made a batch of this up for our Memorial Day BBQ this past weekend and thankfully we still have some left over so I can have a scoop for lunch today! The recipe says it serves 12, but I think you will actually get more like 15 servings out of it. Hopefully you can find a time this summer to try it out!

Bodacious Broccoli Salad
8 slices bacon, cooked crisp and crumbled
2 heads of broccoli (approx. 3-4 cups), chopped into sm. florets
1/2 large red onion, finely chopped
1 1/2 cup shredded sharp cheddar cheese
2 cups golden raisins

Dressing: (mix together)
1/2 cup red wine vinegar
1/8 cup sugar
2 tsp. black pepper
1 tsp. salt
2/3 cup mayonnaise
1 tsp. lemon juice

Combine bacon, broccoli, onion, cheese and raisins. Pour combined dressing over salad. Mix everything together and chill.

Lemon Marinated Chuck Roast, aka: The Birthday Roast

The last four or five years that I was either still living at home, or going home from college during the summer, I celebrated my birthday with my family. My mom started a tradition years earlier where you could pick out your "birthday meal" and she would make whatever you had picked. So, every year for my birthday I choose my mom's Lemon Marinated Chuck Roast. Since my birthday is coming up, I thought I'd share this recipe. This roast does takes a little bit of prep time and at least 24 hours to marinate, but trust me, do not skimp on the time, it is undeniably worth it.

Lemon Marinated Chuck Roast
4 lb. Chuck Roast, cut 1 1/2" thick
1 tsp. lemon peel, grated
4 tsp. sugar
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 cup lemon juice
1/3 cup oil
3-4 tbsp. Worchestshire sauce
1 tsp. prepared mustard
2 tbsp. sliced green onion

Mix together. Slash edges of roast (fat edges) and place in shallow baking dish or marinade dish with cover. Pour marinade over roast. Cover and let stand 3 hours at room temperature or overnight (I recommend overnight!) in fridge. Turn several times. Remove from marinade and grill over medium heat. 17-20 minutes on each side for rare - medium rare. Heat marinade, pour over roast to serve. Carve across the grain.