You are hungry and you just don’t have the energy or patience to spend extra time in the kitchen preparing a meal. Try the following two recipes that are quick, save time and have very little post-meal cleanup.
Vegetarian Sloppy Joes
Make extra so for the next meal you can add the lentil mixture to a plate of nachos, serve over a baked potato or a sweet potato or top with a fried egg.
1 Tbsp sunflower seed oil
1 small onion diced
3 cloves garlic, minced
2 cups chopped cremini mushrooms
1 sweet red pepper, diced
1 tsp chili powder
1 tsp paprika
4 Tbsp tomato paste
1 540ml can lentils, drained
2 cups diced canned tomatoes
1 Tbsp cider vinegar
2 Tbsp maple syrup
Hot sauce to taste (optional)
1/4 tsp salt
COLESLAW
3 Tbsp mayonnaise
2 Tbsp cider vinegar
2 tsp olive oil
Pinch pepper
4 cups coleslaw mix
2 green onions, thinly sliced
4 whole grain burger buns, toasted
In large skillet or medium sized pot, heat oil over medium heat; cook onion and mushrooms until onion is softened, about 5 minutes. Stir in red pepper, garlic, chili powder and paprika. Cook, stirring occasionally, until red pepper is softened, about 5 minutes. Add tomato paste; cook, stirring, for about 2 minutes.
Stir in lentils, tomatoes, vinegar and salt. Bring to a simmer over medium heat; cook until thickened, 10 to 15 minutes.
COLESLAW: Meanwhile, in a bowl, whisk together mayonnaise, vinegar, oil and pepper. Add coleslaw mix and green onions; toss to combine.
*Top each bun bottom with 1 cup lentil mixture and 1 /2 cup coleslaw; sandwich with top halves of buns. Serve with remaining coleslaw.
One Pot Sweet Potato and Kale Pasta
Shredding your sweet potato lets it cook in a flash. By using the exact amount of liquid necessary to cook your pasta with the other ingredients, you do away with an extra pot of water for your noodles and the colander.
2 tsp sunflower oil
1 lb pork, chicken or turkey sausage, casing removed
1 medium onion, chopped
1 medium sweet potato, peeled and grated
3 garlic cloves, chopped
1/2 lb whole grain or gluten free penne pasta
3 cups chicken or vegetable broth
14 oz can diced tomatoes
2 Tbsp tomato paste
Zest of 1 lemon
1 1/2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
Salt to taste
5 oz container baby kale or baby greens mix
1/2 cup grated Parmesan cheese
1. In a large pot over medium, heat oil. Add sausage, breaking up the meat with a spoon until it is browned, about 4 minutes. Remove sausage from pan and set aside. Add onion; heat until onion has softened about 5 minutes. Add sweet potato and garlic. Cook, stirring often until potato is tender.
2. Add pasta, broth, canned tomatoes, tomato paste, lemon zest, Italian seasoning and red pepper flakes to pan. Bring to a boil; reduce heat to medium low and simmer, covered, until pasta is al dente and liquid has almost evaporated. Be sure to scrape up any brown bits from bottom of pan. In batches, stir in kale until wilted. Stir in sausage and heat through. Remove from heat and let stand for 5 minutes. Garnish with parmesan cheese.
