Tag Archives: good for leftovers

Vegetarian Sloppy Joes

I love falling asleep when it’s raining outside. Seriously. It’s like one of my top ten favorite times to sleep. And yes I do have more than ten favorite times to sleep. Oh hush! Anyway, since I was totally lame yesterday and fell asleep early…because of the rain; I’ll post twice today. This is the post I actually meant to share with ya’ll yesterday.
I totally had a moment of nostalgia the other day. One of the local radio stations does “Throwback Sundays” or “Sunday Rewind” I can never remember what they call it, but they play old music from thee early eighties through the mid-2000s. Though I’m not sure “Yeah” by Usher is exactly a throwback…I’m pretty sure I was in college when that was popular. Anyway, last weekend I was running around doing errands listening to the old-school music and they up an played “Tearin’ up My Heart” by *Nsync. I was such a huge *Nsync fan when I was a tweenager. I actually went to see them in concert with one of my really good friends from middle school. My Dad took us and he was such a good sport about the whole thing. Thinking about that brought up a lot of really fun middle school memories and made me super excited to cook this recipe.
I don’t actually remember eating Sloppy Joes in middle school, but eating them now is another thing that reminds me of that time in my life. This is a dressed-up vegetarian version I got from the interwebs.
A few Notes on the Recipe:
* I used pre-chopped onions and peppers; because I am lazy and I hate prep-work
* I ended up added about an additional ½ cup of prepared tomato sauce from a jar I had in my refrigerator and some extra tomato paste, this was to make the Sloppy Joe mixture the consistency I wanted.
* I skipped the yellow mustard and substituted approximately 1 teaspoon of ground mustard (see this post about my dislike of mustard).
* I used I Can’t Believe It’s Not Butter (Light) because it has significantly less WW points than olive oil. If this does not matter to you use, olive oil.
Vegetarian Sloppy Joes
I found this recipe at Post Punk Kitchen. They’re awesome go check them out!
1 cup uncooked green lentils
4 cups water
1 tablespoon I Can’t Believe It’s Not Butter (Light)
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (or if you’re me 1 teaspoon ground mustard)
Put the lentils in a pot with the water. Cover and bring to a boil; once boiling, lower heat and simmer until lentils are soft. Approximately 20 minutes. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a skillet over medium heat. Sauté the onion and pepper in the I Can’t Believe It’s Not Butter until softened and lightly brown; approximately 9 minutes. Add the garlic and sauté a minute more. 
Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and ground mustard and heat through.
Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Serves: 4 (6 WW Points) – 6 (4 WW points)
Y’all these were so good; spicy and sweet and just sloppy enough. BFFMandy and I ate them with roasted Butternut Squash “french fries” and roasted brussel sprouts, it was a pretty awesome dinner.


Meatless Monday: Lentils over Polenta


Hi y’all. So this is the first post in my new blog series “Meatless Mondays.” I’ve discussed before that I’m really trying to lead a healthier lifestyle. One of the things I’m really interested in trying out is eating meatless at least once a week. I know all the research on why it’s healthier and more economical, but mostly I’m just excited to expand my regular repertoire of recipes. All that being said, I knew when I started looking for recipes that I wanted to use mostly vegetables, beans, and legumes and not rely on tofu and soy products. I also am mostly interested in eating meat-free (rather than totally vegetarian/vegan). So on to the recipe:

Lentils over Polenta
Adapted From The Taste Space 
1.5 tbsp I can’t Believe It’s Not Butter Light (I know Olive Oil is healthier, but I’m on WW and the butter sub is way less points.)
1 cup chopped onion
4 large cloves garlic, finely chopped, divided
4 cups stock or broth- I recommend Chicken or Vegetable (I used a soup base, but you can use canned or homemade or whatever you have on hand.)
3 cups water, divided
1 cup dried lentils (green or brown)
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1 large bay leaf
1 cup coarse cornmeal or polenta
3 Tbsps cream cheese ( I used onion and chive flavor, but you can use plain or whatever else you think would be tasty)
1 cup low-fat or fat free mozzarella cheese, shredded

1. In a medium pan (2-quart-ish) pan, heat 1 tbsp of the butter substitute. Add the onion and cook, stirring until lightly browned. Add half the garlic; stir constantly burned garlic is super gross and you’ll have to start all over.
2. Add 2 cups of the broth/stock and 2 cups of the water. Stir in lentils, rosemary, thyme, salt, and bay leaf. Let the mixture come to a boil then reduce to a simmer. Cover and cook for 30-40 minutes; or until lentils are almost soft.
4. Uncover and return the mixture to a boil and finish cooking; liquid will reduce and mixture will be thick but slightly soupy.
5. In an additional pan, bring the remaining 2 cups broth/stock and 1 cup water as well as remaining garlic, salt and pepper to a boil over high heat. Once boiling, slowly stir in polenta; seriously folks you have to stir constantly of your polenta well get all sorts of lumpy. I find that measuring the cornmeal into a glass is very helpful. Stir pretty vigorously to disperse any lumps that do form. Then, reduce the heat to medium. Cook the polenta stirring often; this usually takes 5-10 minutes depending on your cornmeal.Add cream cheese and mozzarella. Stir until well blended.
6. Spoon polenta into plates or bowels. Spoon the lentil mixture over the polenta and serve at once.
Serves: 4
WW PointsPlus: 9

Y’all this was crazy good. It was the perfect warm, filling, and cozy meal at the end of the day and I’m really glad I picked this recipe as my first venture into meat-less cooking!

New Recipe: Slow Cooker Ropa Vieja


I love my crockpot (technically it’s BFFMandy’s crockpot, but whatevs). Back to the point, I love the crockpot. I often leave for work very early and don’t get back until well after 5PM, the crockpot allows for hot home cooked meals with minimal effort after a long day. My latest Crockpot creation was the cuban classic ropa vieja. I got the recipe here.

1    (8-ounce) can tomato sauce
½   cup water
3    bay leaves
1    tablespoon red-wine vinegar
2    teaspoons bottled minced garlic
½   teaspoon ground cumin
¼   teaspoon salt or to taste
¼   teaspoon black pepper or to taste
1    large onion (for about 1 cup slices)
2    pounds skirt or flank steak
1    red bell pepper (for about 1 cup pieces)   
1    green bell pepper (for about 1 cup pieces)   
1    (14 ½ -ounce) can diced tomatoes, seasoned with garlic and olive oil

– Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the slow-cooker. Stir to combine.
– Peel the onion, and cut it into quarters. Thinly slice the onion quarters, and add them to the cooker.
– Place the beef over the onions, and spoon some of the liquid over the meat. (If you are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.)
– Rinse the bell peppers, and discard the seeds and membranes. Cut the peppers into quarters, then thinly slice them and add the pieces to the pot.
– Pour the diced tomatoes with their juice evenly on top.
– Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8-10 hour.

SideNote: I added additional salt, cumin, and garlic powder when I got home. Probably about a ½ teaspoon of garlic powder and cumin and salt to taste. BFFMandy and I had this for dinner with brown rice (cause we didn’t have white rice). It was very tasty.