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Healthy Apple Sloppy Joes

Healthy Apple Sloppy Joes
Healthy Apple Sloppy Joes


  • 2 tablespoons extra virgin olive oil
  • 1 spanish onion (coarsely chopped)
  • 1 pound ground chicken breast
  • 1-1/2 cups Our Family Garden, Touch of Honey Applesauce
  • 6 ounces tomato paste (salt free)
  • 1 can salt free stewed tomatoes (14.5 oz)
  • 3/4 cup carrots (shredded)
  • 1/2 cup celery (sliced)
  • 3/4 teaspoon garlic powder
  • 2 tablespoons chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons apple cider vinegar (5%)
  • 8 Bibb lettuce leaves (or Boston)


  • 1 English cucumber (spiralized or shredded and cut into bite sized pieces)
  • 1/2 Granny Smith apple (sliced matchstick style, or shredded)
  • 1/4 cup scallion (chopped)
  • 1/4 Greek Yogurt (low fat, plain)
  • salt and pepper (to taste)


Heat 2 tablespoons olive oil in a large sauté pan on medium high heat. Add onion, cook for about 5 minutes or until onion is softened. Add chicken. Continue cooking, stirring occasionally until chicken is no longer pink and cooked through –about 10 minutes.

Add applesauce, tomato paste, tomatoes, carrots, celery, garlic, chili powder, salt, pepper and vinegar. Stir to combine all ingredients. Reduce heat to low. Allow to simmer for 10 to 15 minutes or until ingredients are well combined and heated through.

Place cucumber, apple pieces, and onions in a small bowl with yogurt. Toss to combine ingredients. Add salt and pepper to taste.

Spoon sloppy joe mixture evenly over lettuce leaves. Top evenly with cucumber mixture.

Arlene Erlbach, Morton Grove, IL
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Springtime Pickled Beets and Eggs

Springtime Pickled Beets and Eggs
Springtime Pickled Beets and Eggs



Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.

In a saucepan, combine beets with their liquid, vinegar, applesauce, sugar, and water. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Lori McLain, Denton, TX
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Rootbeer Stand Spanish Hot Dogs

Rootbeer Stand Spanish Hot Dogs
Rootbeer Stand Spanish Hot Dogs


  • 1-1/2 pounds lean ground beef
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 1/2 cup tomato sauce
  • 1 cup ketchup
  • 3 teaspoons chili powder
  • 2 tablespoons white vinegar (5%)
  • 1/4 cup onion (minced)
  • 1/4 cup red or green bell pepper (minced)
  • 1 teaspoon salt


Do not cook hamburger meat first. Mix raw hamburger with the applesauce and tomato sauce and then add all the ingredients together in a 3-4 qt non-stick pot.

Stir constantly, cooking over medium-high heat, then reduce and simmer for 30 minutes for a loose meat hot dog topping.

Serving Additions

8 to 10 medium steamed hot dogs
8 to 10 medium hot dog buns, split

Spoon over hot dogs, or delicious served on a bun by itself.


Alternate cooking- place all ingredients in a crockpot and slowcook on low 4 hours, stirring occasionally. Either cooking method can be kept warm in crockpot.

Lori McLain, Denton, TX
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Apple Sausage & Sage Cornbread Poppers

with Tangy Honey Dipping Sauce

Dipping Sauce

  • 1/2 cup Our Family Garden Touch of Honey Applesauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 1 tablespoon honey Dijon mustard
  • 2 teaspoons chipotle hot sauce
  • 3 fresh sage leaves (roughly chopped)
  • 1 pinch salt
  • 1 pinch black pepper

In a small saucepan add all of the sauce ingredients. Bring to a simmer & cook for 10-15 minutes or until slightly thickened, stirring occasionally.

Let cool for 5 minutes, then strain through a metal fine mesh sieve or single layer of cheesecloth. Discard sage.

Pour sauce into a small bowl & keep warm.


  • 1/4 cup canola oil
  • 12 fresh sage leaves
  • 3 apple flavored chicken sausage links (trimmed off rounded ends & sliced into
  • roughly 1/2 inch rounds)
  • 1 box (8.5 ounce) cornbread and muffin mix
  • 1 large egg
  • 2/3 cup Our Family Garden Touch of Honey Applesauce


Place a medium skillet over medium heat with the oil. Once oil is hot, fry 12 sage leaves until crisp. Drain on paper towels. Add sausage in a single layer & fry until browned on each side. Drain on paper towels, reserving remaining oil in skillet.

Let oil cool for 5 minutes, then carefully measure out 2 tablespoons. Set aside for making cornbread. Using a small pastry brush & some remaining oil, lightly grease a pan with 24 mini muffin cups.

Whisk together the cornbread mix, egg, 2/3 cup applesauce, & 2 tablespoons reserved oil. Crumble in 10 fried sage leaves. Set remaining 2 aside for garnishing. Use a small cookie scoop or spoon to fill muffin cups until all batter is used. Top each with a piece of sausage, pressing them almost to the bottom.

Bake until golden brown, about 10-12 minutes. Let cool in the pan for 5 minutes, then gently run a small knife around edges.Remove poppers to a serving platter. Garnish sauce with remaining fried sage. Serve poppers with sauce for dipping.

Crystal Schlueter, Babbitt, MN