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 is one of my favorite pasta salad recipes, I’ve been making it for years. It is not really even a recipe, it is another no recipe, recipe!
It just takes one pound of any shaped pasta, (I like using whole wheat pasta for extra fiber), 3-4 cups of chopped fresh veggies of your choice (I use carrots, broccoli, cucumber, red pepper and sometimes peas.) The dressing is your favorite Italian dressing about 1/2 bottle or to taste. The secret key ingredient is red wine vinegar. I sprinkle on about 1/4 cup or to taste. That is it!
I took it to our family 4th of July potluck and came home with only one little scoop left, which I had for lunch the next day. The flavors are even better the next day.
I like having this in the refrigerator during the summer to eat as a quick and refreshing lunch. The more veggies the better. I have been trying to have more veggies in it than pasta when I make it for myself at home. Gotta get those plant foods in!
Go-To Italian Pasta Salad Recipe
1 lb pasta, drained
3-4 cups chopped fresh veggies (I use carrots, broccoli, cucumber, red pepper and sometimes peas.)
1/2-1 bottle of Italian dressing (I used Paul Newman’s)
1/4 cup red wine vinegar
Optional: shredded parm cheese
Toss all together and refrigerate until serving. Can be made a day ahead.
This sauce is amazing used as a dip for spring rolls, egg rolls or as a sauce to top udon noodles. It is a breeze to whip up and smells delicious as it cooks. I think I will double it the next time I make it, as it is something I would love to have handy in my refrigerator for a few days. Make sure you adjust the spice to fit your tastes…or leave it out all together if spice is not your thing.
Spicy Peanut Sauce:
1/4 cup plus 2 tablespoons onion, chopped
2 garlic clove, chopped
1-4 tablespoons red pepper flakes*
2 tablespoons vegetable oil (I used coconut oil)
1/4 cup plus 2 tablespoons water
2 tablespoon peanut butter
2 tablespoon hoisin sauce
2 teaspoon tomato paste or ketchup
1 1/2 teaspoons sugar
- In a pot over medium-high heat, heat the oil and cook the onions, garlic and red pepper flakes.
- Add the remaining ingredients and combine. Cook for about 5-6 minutes.
- *If you’re not fond of spice, you can reduce or omit the amount of red pepper flakes in the recipe.
Spring Roll recipe coming soon!