Sloppy Joes

Yum, yum. These seem to go hand-in-hand with summer picnics and parties. They are pretty simple to make and you can probably find all of the things that you need to make them in your cupboard. I love to serve them with a side of chips and corn on the cob, but they go well with lots of yummy sides (especially fresh fruit). I got this recipe from my sweet mother-in-law who has been pleasing crowds (mostly her many children) with this dish for years.

Sloppy Joes
Source: Sue Peaden

Ingredients:
1 can tomato sauce
1 lb ground beef
1 cap vinegar
2-3 cans water
1 tbsp brown sugar.
1 heaping tbsp yellow mustard
Salt and Pepper
Onion Salt
Garlic Salt

Directions:
Brown ground beef in a medium/large skillet. When cooked almost completely through season with salt, pepper, onion salt, and garlic salt (this is to taste, I usually just shake it out until there is a very light covering over the whole pan). Add tomato sauce, mustard, vinegar, and brown sugar. Mix through. Add 2-3 cans of water and simmer down for 20-30 minutes.

Once the water has simmered out and the consistency of the sauce has thickened, serve over hamburger buns with a side of delicious potato chips. (My family eats their sloppy joes open-faced, so with the meat sauce on both sides of the bun open on a plate. However, I realize that most people eat them like a sandwich like it is pictured above.)

* For a special treat add some cheddar cheese on top of the warm meat sauce. Or my personal favorite, add several potato chips between the layers of the buns and meat and enjoy a yummy crunch with your dinner.

Cheesy Zucchini Summer Pasta

This is the perfect summer pasta. A delicious mix of healthy vegetable meets comfort food. It is light and tasty while still being very filling. David and I both really enjoyed it. 

Cheesy Zucchini Summer Pasta

Ingredients:
1 Chicken Breast
1/2 bag of bowtie noodles
1 medium zucchini
1 can petite diced tomatoes
1 cup Mozzarella Cheese
1/2 jar alfredo sauce
1/4 cup grated parmesan cheese

Directions:
Cook the pasta until "al dente". While pasta is cooking defrost, cube, and saute chicken in a little bit of oil. Season with salt, pepper, and garlic powder. (Chicken can also be boiled and shredded if desired.) Slice zucchini and cut each slice into four pieces. Add zucchini to a small bit of oil in frying pan, once zucchini is soft add tomatoes and saute. Add chicken, pasta, alfredo, and mozzarella cheese and warm through. Top with parmesan cheese and serve with a side of garlic bread.

Note: I often omit the chicken and just use the zucchini and tomato as a yummy summer (meatless) dish.