I’ve never been a huge sloppy joe fan but wanted to try it out with the family. It went over very well and even though my daughter didn’t try the sloppy Joe sandwich, she loved the baked fries and fruit that I put on the table.
Another thing I liked about this one was it was even better the next day. I love leftovers.
I got this recipe of The 6 O’Clock Scramble Newsletter. I like how they list out vegetarian options, suggested sides and nutrition information. I’m always at a loss for sides so this helps immensely.
Anyone enjoy sloppy joes growing up?
- 1 lb. ground turkey, beef or vegetarian ground meat, or 28 – 30 oz. pinto beans, drained and rinsed
- ½ yellow onion, finely diced
- 1 red or yellow bell pepper, finely diced
- 1 large carrot, finely diced
- 15 oz. tomato sauce
- 1 Tbsp. brown sugar
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. ketchup
- 8 whole wheat buns, (or use taco shells)
- In a large skillet over medium heat, brown the meat in its own juices until it is almost cooked through. (If you are using vegetarian ground “meat” or the beans, add them after the tomato sauce instead). (Meanwhile, start the potato chips, if you are serving them.)
- Drain off the excess liquid, if necessary, and add the diced vegetables to the skillet (if you are making a meatless version, heat 1 Tbsp. olive oil in the skillet before adding the vegetables).
- Sauté the mixture for 2 minutes and add all the remaining ingredients, except the buns. Bring it to a boil, reduce the heat, cover the skillet, and simmer it for 15-20 minutes until the vegetables are tender. At this point you can refrigerate or freeze the mixture, or proceed to the next step.
- To serve the sandwiches, lightly toast the buns and fill each one with a large spoonful of the meat mixture.
Scramble Flavor Booster: Sprinkle the sandwich filling with hot pepper sauce, such as Tabasco.
Tip: To avoid soggy bread, serve the Sloppy Joes with a slotted spoon so the excess juices stay behind. They’re a little less sloppy that way! (Some people like to eat Sloppy Joes in a taco shell instead of a bun.)
SERVE WITH BAKED POTATO CHIPS & FRESH CHERRIES
To make baked potato chips, preheat the oven to 400 degrees. Thinly slice 2 unpeeled russet potatoes and toss the slices in a bowl with 1 Tbsp. olive oil and 1/4 – 1/2 tsp. kosher salt, adding 1/2 tsp. rosemary, oregano or other dried herbs, if desired. Lay the slices in a single layer on a baking sheet coated with nonstick cooking spray, and spray the tops of the potatoes with the spray, too. Bake them for about 20 minutes until they are lightly browned and crispy, flipping them once. Serve them with ketchup, if desired.
Serve with fresh cherries.
Nutritional Information per serving (% based upon daily values) (with turkey)
Calories: 261; Total Fat: 10g, 15%; Saturated Fat: 2g, 5%; Cholesterol: 40mg, 15%; Sodium: 550mg, 22%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 4g, 16%; Sugar: 5g; Protein: 17g
Nutritional Information per serving with sidedish (% based upon daily values) (1/2 cup baked potato chips & 1 cup cherries)
Calories: 425; Total Fat: 14g, 20%; Saturated Fat: 2g, 5%; Cholesterol: 40mg, 15%; Sodium: 790mg, 32%; Total Carbohydrate: 62g, 20%; Dietary Fiber: 9g, 34%; Sugar: 21g; Protein: 20g
Want more simple family-friendly dinner meals? Checkout What to Cook for Diiner with Kids: How to Simplify, Strategize and Stop Agonizing Over Family Dinner