Every week, I make specific choices in the meal plan to maximize health and budget while minimizing stress. Here is the “Why” behind this week’s Homemade Sloppy Joes.
🚫 Why We Skip the Can (Manwich)
Growing up, “Sloppy Joes” usually meant browning beef and dumping a can of Manwich on top. While nostalgic for some, that can is often packed with ingredients we try to avoid in the After-Practice Plate philosophy.
1. The Ingredient Label
Most commercial sloppy joe sauces list High Fructose Corn Syrup (HFCS) as the second ingredient, right after tomato puree. They also tend to include corn syrup (again), guar gum, and processed thickeners.
By making it ourselves, we use:
- Simply Nature Organic Ketchup: No HFCS, just sugar and tomatoes.
- Yellow Mustard: Simple vinegar and spices.
- Brown Sugar: A touch of sweetness that we control.
2. The “Unitasker” Trap
Buying a can of sauce means buying an item that can only be used for one meal. If you don’t use it all, it sits in the fridge and eventually gets tossed.
Our homemade version uses Pantry Staples: Ketchup, Mustard, Garlic Powder, and Onion Powder. You likely have these on hand right now. This lowers your weekly grocery bill because you aren’t buying a specific $1.50 – $2.00 can just for Thursday night.
3. Sodium Control
Canned sauces are notoriously high in sodium to preserve shelf life. When you whisk your own sauce in the pan, you control the salt level. Since the ketchup and mustard already have some salt, you might find you don’t need to add any extra at all!
4. The Flavor Profile
Let’s be honest—canned sauce often has a metallic, overly sweet, “processed” taste. The homemade version is tangy, zesty, and savory. The mustard cuts through the sweetness of the ketchup in a way the canned stuff just can’t replicate.
The Verdict: It takes exactly 2 minutes to whisk the sauce ingredients in the pan while the beef browns. It doesn’t save time to open the can, but skipping it saves your health and your wallet!