Baked gigante beans with feta and tomatoes

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Anyone out there who might think that a “meatless” meal wouldn’t satisfy them, hasn’t had giant white beans for dinner. This meal is full of fiber, protein, and delicious sweetness from the roasted tomatoes.

Straight to the recipe, please!

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Gigante beans, lima beans, large white beans, whatever you want to call them, these beans make a meal in a way that other legumes don’t always cut it for me.

I’ve only ever seen these beans in dry form, so while I’m averse to most extra work in the kitchen, I don’t see a way around cooking them yourself if you want to use these big guys.

Which leads us to the age old question: Do you really need to soak dried beans? Some will insist that you do. I say, LAZY COOKS UNITE! I have a preschooler and don’t always have that much foresight.

But here’s one caveat: Sans soaking, the simmering times vary WILDLY for these beans. One batch I made from Brand A were ready after about 90 minutes.. Brand B took almost twice as long. And while everyone advises “look for fresh beans,” if you could seriously show me a bag of beans with an expiration date on it, I would give you a million dollars.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

So, here are some handy tutorials that you can peruse and decide if you’re team soak or team no soak:

If I was the meal prepping type I’d suggest making a whole bag of these beans one weekend and freezing them for easy weeknight meals. Because once you cook the beans, this meal could not be easier or faster.

Roasting makes the tomatoes syrupy sweet, the cheese just a little soft and gooey, and the bean skins crispy in a way that is completely satisfying.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

A few notes:

  • I salt the bean cooking water and then don’t add any more salt until serving the beans. They soak up the sodium during cooking, so it’s very easy to over salt this dish. Also, feta is a salt bomb, so we’ve found that the end product needs no extra seasoning.

  • I’ve billed this as a meatless meal, but it could also serve as a side or appetizer just as easily.

  • Do NOT skip the lemon zest in the end. The citrus brightens up the beans and adds a layer of flavor without which, the beans could taste a bit flat.

  • I prefer to use a combo of both dried and fresh oregano, but use what you have on hand.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Baked feta with gigante beans and tomatoes


Active time: about 20 minutes, on and off
Total time: 90-150 for the beans, 25-30 for the main dish
Yield: 4 dinner servings,

For the beans:
1½ cups dried giant white beans, rinsed
4 cups vegetable stock
1-2 cups water (as needed)
½ tsp sea salt
1-2 bay leaves
4 medium cloves garlic, peeled, but left whole

Yield: 3 heaping cups of cooked beans

Combine the beans, stock, salt, bay leaf, and garlic cloves in a large pot. Bring to a boil over high heat. Reduce flame to low and simmer, covered, for anywhere from 1 1/2 hours to 2 1/2 hours (90-150 minutes), stirring occasionally, until the beans are creamy and soft, but not falling apart and most of the liquid has been absorbed.

Check the beans after 60 minutes and then every 15-30 minutes after that (depending on how your beans are progressing) until the beans are tender throughout. Add more liquid if the water boils off before the beans are fully cooked.

 Drain any remaining liquid from the beans and remove the bay leaves.

For the main dish:
1/2 cup olive oil, divided  
½ tsp Aleppo pepper (optional)
1 tsp dried oregano or 1 Tbsp fresh oregano (or a combination of both dried for cooking and fresh for topping)
½ tsp smoked paprika
2-3 cups cherry tomatoes, whole (about 8-12 oz)
Small block Feta cheese (8 oz)
½ tsp lemon zest (zest of one small lemon)

Preheat oven to 400.

In a bowl or the pot you used to simmer the beans, add 1/4 cup of olive oil, Aleppo pepper, oregano, paprika, and tomatoes to the beans and mix well.

In a 9x13 baking pan (or whatever size you have), spread out the bean and tomato mixture. Clear a hole in the middle and add the feta.

Cook for 20-23 minutes, until the feta is soft and the tomatoes have released their juices AND those juices have become a little syrupy.  

Remove from the heat and top with the remaining 1/4 cup of olive oil, lemon zest, fresh oregano (if using), and sprinkling of flaky sea salt (if needed).

Roasted strawberry and rhubarb butter

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Rhubarb season is here! Turn this tart veg into a thick, spreadable butter to use all day, every day.

Take me to the recipe!

If you’ve searched Instagram recently, it’ll come as no surprise that rhubarb is a very photogenic vegetable. The variations in color lend themselves to ombre-ing and chevron-ing to your hipster heart’s content. But today, we’re keeping it simple by doing neither of those things.

Instead, we’re turning frozen strawberries and those giant rhubarb stalks you find in the grocery store (or your garden if you’re lucky enough to grow your own) into a butter in the style of apple or pumpkin. Because why should our fall fruits and vegetables have all the fun?

I used frozen berries in this recipe because it annoys me that strawberry and rhubarb are a perfect combination, but their growing seasons only overlap for a hot minute. Here in New England, rhubarb starts popping up in stores and markets around mid April, but strawberries aren’t ready until June.

Anyhoo, if you do use fresh berries, I’m guessing there will be slightly more juice, but they may cook a little faster. Keep an eye on the berries after about 20 minutes instead of waiting until 30 have passed.

Let the berries and rhubarb cook until the juices start to get a little syrupy. You can test this by sticking a spoon into the hot liquid (DON’T USE YOUR FINGER!!!). If the strawberry juice coats the back of the spoon and doesn’t drip off entirely, you’re about done. Make sure that your berries don’t burn because they can taste bitter.

Stay tuned on Insta for a few ways to use this butter in both sweet and savory ways!

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Roasted strawberry rhubarb butter

Active time: 5 minutes
Total time: About 1 hour, 45 minutes
Yield: 12 oz (1½ cups)

 
3 heaping cups frozen strawberries
2 heaping cups chopped fresh rhubarb (about 3 extra-large stalks chopped into 1-inch chunks)


Preheat the oven to 350.

Wash and chop the rhubarb. Combine with the frozen strawberries on a parchment-lined, rimmed baking tray.

Cook for 35-40 minutes, until the fruit is soft, the strawberries have released their juices, and the juice has started to become syrupy. Watch the berries closely after about 30 minutes to ensure that they don’t burn.

Let the fruit cool completely, about 1 hour.

Scoop the fruit into your blender. Whatever juice gets onto the spoon is fine, but do NOT add any remaining syrup.

Blend until smooth.

Store in the fridge for up to 7 days.

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Kale mac and cheese

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

Mac and cheese is a perennial favorite for a reason. You can quickly make a huge batch and reheat it as needed. It’s perfect filler for lunchboxes or to whip up for dinner. And you can throw in any old proteins or veggies you have lying around. And it gets eaten. Huzzah!

Take me to the recipe!

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

So! Easter and Passover just happened/are happening. My kiddo is at the age where he asks a lot of questions about everything, the deeper the subject, the better. The other day he hit me with, “Before I was born, where was I?”

Let me be clear: He was NOT asking where babies come from. He was asking a philosophical question about personhood. He wanted to know where his “self” resided before he had a body. He didn’t put it in those words, but that was the gist.

WHAT? WHY?

As you can imagine, religious holidays are tricky for us because this kid is constantly asking questions and we don’t always have great answers. “Why didn’t the Easter Bunny come to our house” was a little easier to handle than “Am I going to die?” but it was still tough! I stayed away from talking about religion and talked more about traditions, but I know that the questions are going to keep coming and get EVEN MORE complicated as his awareness grows.

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

Since parenting has required so much mental gymnastics for us lately, I want to keep dinner as simple as possible. So, Mac and Cheese!

As you may or may not know, I prefer a stovetop mac and cheese to the baked kind. I feel like the baking process can dry out the sauce, which is not tasty, IMO.

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

A couple of notes:

  • Do cook the kale a bit before pureeing. The more you cook the greens, the smoother the sauce will be. I only cook it for a few minutes though because I don’t want to lose too many of the nutrients.

  • Turn down the heat when making the sauce. It takes a bit longer, but will hopefully keep the milk solids from separating, which can make dairy-based sauces look curdled.


Kale mac and cheese

Time: About 25 minutes, mostly active
Yield: About 4 cups or 30 oz

1 lb small, dry pasta
1 bunch Lacinto kale, leaves stripped off of the tough center ribs
2 Tbsp butter
2 Tbsp flour
2 cups milk, divided (I used whole, but you can certainly use a lower fat variety if you like)
½ cup reserved pasta/kale cooking water
6-7 cups shredded cheese (combination of any nutty cheese like cheddar, gruyere, gouda, and Parmesan)
1 tsp garlic powder
½ tsp sea salt
Several cracks of black pepper

Cook pasta according to package directions.

While the pasta cooks, melt the butter over medium-high heat in a large sauce pan. Add the flour, stir well, and let bubble for 1 minute.

Turn the heat down to medium-low, add 1 and 1/2 cups of milk, and whisk to combine.

Add garlic, salt, and pepper to the milk and stir to combine. Let the milk heat up until there are small bubbles forming along the sides of the pan, about 3-4 minutes. Add the cheese and stir until melted, allowing the cheese sauce to bubble slowly, but try not to get the sauce too hot, about 4-5 more minutes.

Remove pasta from boiling water and add kale to that same water. Blanch for 2 minutes and remove greens to a blender. Reserve 1/2 cup of the cooking water.

Add the remaining ½ cup of milk to the green in the blender and puree until smooth, adding the reserved cooking water as necessary to puree the kale.

Add the greens to the cheese sauce and stir well. Allow the mixture to come up to a simmer again.

When both are cooked, combine 2 cups of the sauce with the cooked pasta and stir well. Add any additional toppings you might like.

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

Healthier apricot carrot cake

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Cake with vegetables sounds healthy, but is usually far from it. This version lightens up the traditional recipe with dried apricots, applesauce, and coconut sugar; reduces the fat and swaps in coconut oil; and swaps out half of the white flour for whole wheat. Add in walnuts for Omega-3s (or leave them out to make this school safe) and you have a healthier option for your Easter table that’s equally delicious and showstopping.

Take me to the cake!

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I’m still struggling with the eternal question: Is it worth it to healthify desserts? If my kid factors into the equation, then yes. He’s often satisfied with a “healthy” sweet. I, on the other hand, really wanted a doughnut for breakfast and no amount of healthy treats was going to cut it.

However! If there’s a recipe ripe for healthifying, a dessert starring a vegetable is it.

I started recipe testing this cake by dumping everything into a bowl and calling it a day. The results were delicious, but dense, so I decided to do as others have done and whip the eggs and sugar at the start to make the crumb a bit lighter. Often, cake directions tell you to cream butter and sugar / butter and eggs / sugar and eggs (as in this case) until they’re “light and fluffy.” Unfortunately, the coconut sugar is so dark that you’ll never really achieve this. What you want instead is just to aerate the eggs, sugar, and other liquids. Don’t worry about it too much, just make sure that you see lots of bubbles once all of the liquid is combined.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Alone, this cake is delicious, but tastes like a muffin or a quick bread, not a cake. But slathered in cream cheese frosting, this is a CAKE.

Can I tell you a secret about making the frosting? I don’t measure the sugar. You heard that: I don’t measure the sugar. I mix in a couple of large spoonfuls and then add more to taste. I like a frosting that isn’t too sweet and the beauty of cream cheese frosting is the tang, which gets totally masked by too much sugar.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Apricot carrot cake

Adapted from Bake from Scratch and Natasha’s Kitchen

Time: 1 hour, 30 minutes (about 45 minutes of active time, including frosting the cake)
Yield: 8 GIANT slices, 10-12 normal slices

1 cup apricots, chopped
1 Tbsp flour (AP or Whole Wheat)
4 eggs
1 cup coconut sugar
¼ cup coconut oil, melted
1 cup unsweetened applesauce
2 tsp vanilla extract
1 cup whole wheat flour (pastry or white whole wheat are also great)
1 cup AP flour
1 tsp baking soda
1½ tsp baking powder
2 tsp cinnamon
½ tsp allspice
¼ tsp fine sea salt
12 oz carrots; trimmed, peeled, and shredded (about 3 cups, lightly packed shredded carrots)
1 cup walnuts, toasted (optional)

 

Preheat the oven to 375.

Grease two 9-inch cake pans, or a 12-cup muffin tin liberally with melted coconut oil or cupcake liners. Set aside.

In a small bowl, chop the apricots and toss with 1 Tbsp of flour (either AP or whole wheat). Set aside.

Toast your walnuts in the preheating oven, keeping an eye to ensure that they don’t burn while you continue prepping your other ingredients. Set aside.

Trim, peel, and shred your carrots. Set aside.

In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs and sugar for about 3 minutes on a medium high setting (or on high if your hand mixer isn’t very strong). The eggs won’t get lighter in color because the coconut sugar is quite dark, but you will see lots of little air bubbles formed and the volume of the liquid should increase.

Reduce the speed of your mixer to low (medium-low for a hand mixer) and slowly add the oil, applesauce, and vanilla extract.

Sift the dry ingredients together into the wet ingredients. Fold until just combined and no lumps remain.

Fold in the carrots, apricots, and toasted walnuts (if using).

Pour half of the mixture into each cake pan (or, fill each muffin cup until about 2/3 full).

Bake, rotating halfway through, for 20-23 minutes for the cakes or 15-18 minutes for the muffins. You want the cakes to be springy when touched and for a tester to come out with a few crumbs or clean.

Let the cake cool entirely before icing.


Cream cheese frosting
2 blocks cream cheese, softened
2 sticks butter (1 cup), softened
2 tsp vanilla extract
1/4 tsp fine sea salt
1 1/2 cup powdered sugar, plus more to taste

Combine the cream cheese and butter in a large bowl or in the bowl of a stand mixer. Using the paddle attachment on your mixer or your hand mixer, combine and whip the butter and cream cheese on high for 3-4 minutes. Add the vanilla and salt and whip on medium to combine.

Add the powdered sugar a few Tbsp at a time and SLOWLY whip the sugar into the rest of the mixture on low (otherwise you’ll have powdered sugar all over your kitchen). Once the initial amount of powdered sugar is incorporated, add more, a few Tbsp at a time, to taste. When all of the sugar you want is incorporated, turn the mixer back to high and whip for 3-4 more minutes.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes



Sloppy Joe baked potatoes

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

These baked potatoes are dressed up with healthier turkey sloppy Joe filling for a tasty, healthy, and easy version of this kid-friendly sandwich.

Take me to the recipe!

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner
Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

M used to love sloppy Joes. LOVE THEM. However, when offered these, he declined saying, “I didn’t order that.” SOMEONE GAVE HIM THE GIFT OF SASS FOR HIS FOURTH BIRTHDAY AND I AM NOT HERE FOR IT.

After calmly explaining that I am, in fact, not his waitress, he proceeded to eat a dinner of pickles, cheese, and guacamole, all of which were the toppings and “safe” options I’d put out with the sloppy Joes. You win some, you lose some.

I’ve explained before how we started serving one family meal and adding lots of “safe” options as alternatives for M so that he can self-direct at dinner. Sometimes that means an apple and almond butter on the table or lots of condiments like pickles, olives, and cheese. Guacamole is usually reliable. But sometimes that means he doesn’t eat a ton for dinner and I’m slowly learning to be okay with that.

So, sloppy Joes, while traditionally a very kid-friendly option, were for the grownups in our house. But I have hope for the future.

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

What tends to appeal about Sloppy Joes is their sweetness, but I find that when the filling gets too sweet (like, when a recipe calls for a cup of ketchup), it can become cloyingly sweet. Also, who needs to eat all of that sugar for dinner?

However, the signature sloppy Joe flavor gets lost when you omit sweetener entirely, so I’ve included the bare minimum of brown sugar (2 tsp!) in this recipe. You can also wait to add it until the very end to decide for yourself if you really need it!

Sloppy Joe baked potatoes

Yield: 3 cups or 23 oz
Time: between 60-75 minutes (35 minutes active time)

4 large Russet potatoes
2 Tbsp olive oil
Flaky sea salt


1 Tbsp olive oil
1 lb ground turkey
½ medium white onion, minced (about ¾ cup)
1 medium stalk celery, minced (about ¼ cup)
1 small carrot, peeled and minced (a scant ½ cup)
2 large cloves garlic, minced 
½ cup water, divided
6 oz tomato paste (one small can, about 10 Tbsp)
2 Tbsp yellow mustard
1 tsp Worcestershire sauce
1 Tbsp malt vinegar (or whatever vinegar you have on hand), plus more for the potatoes
2 tsp brown sugar (optional)
2 tsp flaky sea salt, divided

Optional garnishes: cheese, pickles, pickles jalapenos, guacamole, sour cream, yogurt, coleslaw


  1. Preheat the oven to 400.

  2. Scrub 4 potatoes thoroughly and prick all over with a fork or small paring knife. I usually do 10-12 stabs per potato.

  3. Brush the outside skin with a very thin coating of olive oil. You should have some of the 2 Tbsp left over. Sprinkle with flaky sea salt.

  4. Place the potatoes on a sheet pan and bake for 45 minutes to an hour, or until the skin is crisp and the potato is fork tender.

  5. While the potatoes cook, heat the olive oil in a large sauté pan over medium heat for 1-2 minutes. Add the ground turkey and chop the meat into small pieces with the end of your spatula or spoon. Stir a few times and reduce the heat to medium low.

  6. Chop the onions and add to the pan, stirring a few times.

  7. Repeat with the celery, carrots, and garlic, letting each vegetable cook while you prep the next one.

  8. Cook and stir until the turkey is fully cooked and no pink remains. The whole process of cooking the turkey and veggies should take about 13-15 minutes.

  9. Turn the flame back up to medium and let the turkey and veggies brown slightly. When they begin sticking to the pan a bit (about 3-4 minutes), pour in ¼ cup of water and scrape the browned bits from the bottom of the pan.

  10. Add the tomato paste, mustard, vinegar, Worcestershire sauce, 1 tsp salt, and brown sugar (if using), and mix well. If the mixture seems too dry, add the other ¼ cup of water. If you’ve added all of the water and it seems too wet, let the mixture bubble for a few minutes until your sauce has thickened.

  11. When the potatoes are done, carefully remove the pan from the oven and, using an oven mitt on one hand to steady the potato, cut it open with a sharp knife, being careful of the steam that escapes.

  12. Pour a few drops of malt vinegar and a large pinch of sea salt into each opened potato. Top with 1/2 -3/4 cup of the turkey mixture.

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner