Kids & Company Blog

Long Weekend Sloppy Joe’s!

This time of year is always very busy in any household. I know my family and I are always running around trying to make sure that we have everything organized for the new school year. From backpacks to new shoes to pencil cases, were looking for it all. I try to have everything organized (or almost organized!) before the Labour Day weekend. I can then try to relax and enjoy this last 3-day holiday with my family before everyone gets busy with their next adventure… easier said than done!

 

With the Labour Day weekend being the last long -weekend of summer, make sure to make it memorable! If you’re looking for a fun meal to try with your children this weekend, I’ve got a great one for you! This dish is sure to have your children reminiscing about some of their summer camp experiences, or maybe it will even bring you back to your own! Did I mention it’s also healthy and delicious?

 

Have a great long Labour Day Weekend everyone!

 

Cheers,

 

Chef Lisa Ruscica

Chief Food Ambassador

 

Kidco Kitchen Veggie Sloppy Joe’s

*Serves 6

 

What you need:

 

¾ cup Tofu

1 tsp. Canola Oil

1-2 Garlic Cloves

1 medium Onion

¼ cup Kidney Beans

1 tsp. Worcestershire Sauce

2 Tbsp. Ketchup

1 tsp. Chili Powder

¼ cup Tomato Sauce

6 Mini Whole Wheat Burger Buns

 

 

What to do:

 

1. Wash hands.

2. Peel and dice onion and garlic, set aside

3. Dice tofu into small bite size pieces. Season tofu with chili powder and sauté in a greased skillet. Then set aside.

4. In the same skillet sauté garlic and onions for a few minutes, combine kidney beans with tofu and add to the skillet.

5. Add Worcestershire sauce, ketchup, and tomato sauce. Reduce heat and cook uncovered for 10 minutes.

6. Serve on a mini whole wheat burger bun

 

*FYI: Worcestershire sauce contains brined anchovies. When cooking for vegetarians look for Vegetarian/Vegan Worcestershire sauce or omit from recipe.

Posted on: Wednesday August 28th, 2013

Posted by: Lisa Ruscica