MINI-MENUS: Sloppy Joes and slaw

Sloppy Joes

1 lb.  lean ground beef

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 tsp. garlic powder

1 tsp. prepared yellow mustard

3/4 cup ketchup

3 tsp. brown sugar

Ground black pepper to taste

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. Serves 6.

Apple-Carrot Coleslaw

1 (12 oz.) pkg. shredded coleslaw mix

4 1/2 cups shredded red cabbage

3 Tbsp. coarse kosher salt

2 Tbsp. apple cider vinegar

2 large apples, cored

2 large carrots, grated

1/2 cup fat-free mayonnaise

1/2 cup fat free sour cream

1 tsp. celery seed

Ground black pepper to taste

Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.

Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper, to taste.

Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving. Serves 6.