Skip to main content

Garden Sloppy Joes

Healthy vegetable-packed lunch or dinner favorite!
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Open faced buns with a saucy meat and vegetable mix.
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 6 Sandwiches
Nutrition Facts: View label

Ingredients

1 onion, chopped
1 carrot, chopped or shredded
1 green bell pepper, chopped
1 pound lean ground meat (15% fat turkey, chicken or beef)
1 can (8 ounces) tomato sauce
1 can (15 ounces) whole tomatoes, crushed
1 can (8 ounces) mushrooms or ½ pound chopped fresh mushrooms
¼ cup barbecue sauce
6 whole wheat buns, split in half to make 12

Directions

  1. Wash hands with soap and water.
  2. Sauté onions, carrots, green bell pepper and ground meat in a 2 to 3 quart saucepan over medium-high heat for 5 minutes.
  3. Add tomato sauce, crushed tomatoes, mushrooms and barbecue sauce.
  4. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until thick, stirring occasionally.
  5. Toast buns if desired. Spoon sauce over bun halves. Serve open-faced.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Add your favorite fresh, canned or frozen chopped vegetables.
  • Try whole wheat English muffins instead of buns. 

Comments

This is really tasty and so easy to make!  A great way to get kids to eat some veggies in something that usually is just meat and sauce.

This a great recipe and an excellent way to sneak vegetables for our kids to eat! I made this recipe as it called for with my summer students. I did however, first brown my meat, drained the fat and than added the vegetables to saute, I waited to add the mushrooms till the last 10 minutes of cooking time since mushrooms cook fast. I modified the recipe by adding 1 teaspoon garlic powder and 1/2 teaspoon paprika to enhance more flavor.   I topped it off with low fat chedder cheese on a whole wheat English muffin. It was delicious! I plan to make this recipe for my family on a regular basis!

You might also like...

Recipes A to Z (without photos)

Savory Yogurt Dip
Small bowl of creamy dip with a plate of sliced vegetables and served in a veggie wrap.

Savory Yogurt Dip

A thick and creamy herbed yogurt dip that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Fruit and Nut Slaw
Colorful, crunchy vegetable mix in a large bowl.

Fruit and Nut Slaw

This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Prepare:
45 minutes
Makes:
5 Cups
Salsa Roja
Bowl of textured tomato salsa.

Salsa Roja

This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas, with eggs and for dipping most anything.
Prepare:
10 minutes
Cook:
25 minutes
Makes:
1 ½ cups
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Roasted Honey Mustard Brussels Sprouts
Bowl of seasoned and browned brussels sprout halves.

Roasted Honey Mustard Brussels Sprouts

Sweet and savory roasted Brussels sprouts with sweet honey and tangy mustard. Only 5 ingredients!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 Cups
Was this page helpful to you?