Sloppy Joes have always been a comfort food for me. This 30 Minute Sloppy Joes Recipe is a keeper. It’s almost as comforting as the recipe I’ve grown to love, which is the one my Mom makes and of course, can’t be replicated. She just throws ingredients together, then tastes it, and it is magically perfect!
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My recipe is very, very similar to hers, and uses the ingredients that she does, with a few added herbs and spices. It was very easy to make, and even though the recipe ingredient list looks long, most of the ingredients are spices.
It excludes the garlic and green/red pepper that many Sloppy Joe recipes use, so the only chopping is an onion. This not only keeps the flavor simple but keeps the preparation simple, too! It really is a breeze to mix together for a quick, filling, comforting family dinner.
This recipe Cheesy Tortellini Crockpot Soup caught my eye on Pinterest. The pinner said this was “the BEST crockpot meal I’ve tried yet.” That was enough to perk my ears up!
I’ve wanted an easy, go-to, just “throw it all together” vegetarian crockpot recipe, and this was just the thing. I was unable to find the original source of the recipe on Pinterest, but if I could I would thank the person who shared this awesome recipe.
I’ve made it twice in a few months, and it was a hit with my family. The flavor is really nice and the soup is filling and delicious.
I am always trying to find easy family meals that are full of plant protein and that everyone likes. These Taco Seasoned Lentils have been a huge hit around here, and are so versatile! I love keeping a big mason jar of them in the refrigerator for a quick dinner or lunch taco salad.
I can’t quite put my finger on why I liked this sauce so much. I think it is because it is so easy, makes a ton of sauce, and tastes just like some of the great sauces you can buy at the store, minus the added ingredients (like high fructose corn syrup)! The red pepper gives it the perfect bit of spice, barely noticeable.
I was skeptical of a sauce with no onion or garlic, but that is the beauty of this sauce, no chopping! I did use my hand dandy hand blender to chop up the tomatoes. My family does not like chunks.
2 (28-ounce) cans diced tomatoes
1 (6-ounce) can tomato paste
1 cup water
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon red pepper
16 ounces spaghetti, cooked (I prefer whole grain)
Stir together first 8 ingredients in a large saucepan over medium-high heat.
Reduce heat, and simmer, stirring occasionally, 60 minutes.
Serve over pasta.
*leftover sauce freezes well
**if you prefer, you can add some thawed but fully cooked Italian Meatballs (or meat-less balls) to the sauce the last 20 minutes.