This sloppy Joe casserole uses two different sources of protein to deliver a classic dish in a new way.
Cooking Method: oven
Oven Roasted Asparagus
Asparagus is a spring vegetable that can be cooked in many ways! Roasting brings out the vegetable’s sweetness.
Crispy Honey Mustard Split Green Peas
Crispy split peas are a delicious addition to salads, grain bowls, and even plain oatmeal! A good source of iron and fiber, split peas are also packed with protein.
Summer Veggie Pizza
This pizza is topped with a salad, making it full of veggies and flavor! Make sure you slice the vegetables very thin so they can cook quickly.
Corn and Yellow Split Pea Muffins
This recipe uses split peas, which are a great source of plant-based protein and fiber. The seasonings make these really flavorful, too!
Oven Fried Oysters
Crunchy and satisfying, oven-fried oysters are great on their own or added to a sandwich. They’re an excellent source of iron, too!
Roasted Sweet Potato & Acorn Squash Bisque
This dairy-free, antioxidant-packed soup can be eaten alone but it’s so simple you can add whatever you’d like! Try white beans, chicken, or spinach.
Roasted Butternut Squash Hummus
A good source of vitamin A, roasted squash adds a sweet, earthy flavor to hummus.
Stuffed Roasted Red Peppers with Lentils, Beef and Mushrooms
Lentils add extra protein and fiber to this savory recipe designed to satisfy your taste buds and nourish your body.
Beef and Lentil Meatloaf
Adding lentils instead of breadcrumbs to meatloaf holds it together and makes one pound of meat stretch a little further. Lentils add fiber, potassium, and iron, too!