Children’s Cookbook: Yummy Sloppy Joes & Mexican Delight

Yummy Sloppy Joes

Rori Coyne“We were making dinner one night, and Mom had a lot of cabbage, which I wasn’t sure I liked. She also had lean ground beef, which I love,” says Rori, who also is a big fan of sloppy joes. “Mom showed me how to make cabbage, beef, and a bunch of other vegetables taste better than a package [of sloppy joes]. She says this is an affordable meal for us, since we can make a pound of beef last several meals. I like mine with fresh fruit.”—Rori Coyne, age 12, Kansas

Ingredients: (Makes 8 servings)

1 pound lean ground beef

1 medium onion, diced

1 medium zucchini, shredded or diced

2 ribs celery, diced

1/2 cup chopped red pepper

1 1/2 cups finely shredded cabbage

1 cup tomato sauce or crushed tomatoes

1 tablespoon brown sugar

2 tablespoons lemon juice

1 tablespoon white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 sandwich rolls, split (optional)


  1. In a large skillet, cook the beef until cooked through, about five minutes. Drain the fat from the skillet, and reserve the meat on a plate.
  2. In the same pan over moderate heat, cook the onion, zucchini, celery, red pepper, and cabbage until all the vegetables are crisp-tender, about 4 minutes. Add the cooked beef to the pan and stir to combine.
  3. In a small bowl, combine the tomato sauce or crushed tomatoes, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt, and pepper. Pour the sauce into the pan with the beef and vegetables and simmer, stirring occasionally, until thickened, about 8 minutes.
  4. While the sloppy joes are simmering, toast the buns in the oven or toaster oven.
  5. Evenly divide the mixture among the toasted bun bottoms, top with the other halves, and serve.

Mexican Delight

Iliana Gonzales-Evans“I came up with my recipe by watching my grandma make tortillas,” says Iliana. “One day I came up with the Mexican Delight. To go along with my main course, I would serve a healthy serving of brown rice and a delicious fruit smoothie.” —Iliana Gonzales-Evans, age 11, District of Columbia

Ingredients: (Makes 4 servings)

For the filling:

1 pound turkey bacon

1/2 head green leaf lettuce, chopped

1 green bell pepper, diced

1 tomato, diced

1/2 onion, diced

For the whole-wheat tortillas:

2 cups of whole-wheat flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil, plus more for cooking

For serving:

3 cups cooked brown rice


For the filling:

  1. Working in batches, cook the turkey bacon in a large, heavy skillet over moderate heat, flipping occasionally, until brown and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain, then transfer to a clean plate.
  2. Arrange the pepper, tomato, and onion in separate bowls.

Make the tortillas:

  1. In a large bowl, stir together the flour, baking powder, and salt. Add ½ cup oil and 2/3 cup water, and stir to combine. On a lightly floured work surface, knead the dough until smooth and elastic, about 4 minutes. Dust your hands with flour if the dough is sticky. Divide the dough into 8 equal portions, roll each portion into a ball, and cover with plastic wrap.
  2. On a lightly floured work surface, use a rolling pin to roll each ball of dough into an 8- to 10-inch round.
  3. Lightly oil a large, heavy skillet and place over moderate heat. Carefully place one tortilla in the skillet and cook until it bubbles and puffs, about 45 seconds. Flip the tortilla and cook the other side until it bubbles and puffs. Carefully transfer the tortilla to a plate and cover with foil to keep warm. Continue cooking the remaining tortillas.
  4. Set up a buffet with the vegetables, bacon, and tortillas, and let everyone make their own tacos. Serve brown rice on the side.


Courtesty: Let’s Move!Let’s Move!


3 thoughts on “Children’s Cookbook: Yummy Sloppy Joes & Mexican Delight

  1. Love this. I was starting to miss the children’s cookbook segment but ‘am glad it’s back. This looks yummy. I’m really impressed by all these young people cooking. It’s very encouraging to other children.

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