Have some more SLOPPY JOES! 🙂
Like I said before, I love, love, LOVE sloppy joes. And Billy Madison. This meal is one that Nate and I could always be in the mood for and it’s great to use when we have people over/staying with us. With this healthier version of the real OG, you don’t feel as heavy and bleh after eating it aaand it makes delicious leftovers! Everyone wins in this situation. The mixture also has a bunch of vegetables in it, but they are easily masked by the sauce so this would work fantastically for kids or grown ups who say nay to veggies. Excellent. I found both recipes on one of my favorite websites, Gina’s Skinny Recipes, and tweaked the sloppy joe one, just a bit. Seriously, this website is AWESOME. I could probably throw out all of my cookbooks and just use her website as a recipe finder, so fair warning, a lot of what I cook comes from her.
- 1.25 lbs extra lean ground turkey Jenni-O
- 1 tablespoon seasoned salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Worcestershire sauce separated
- 1 carrot minced
- 1 medium onion minced
- 1 green bell pepper minced
- 2 cloves garlic minced
- ½ red bell pepper minced
- 4 oz mushrooms minced
- 1 tablespoon red wine vinegar
- 2 ½ cups tomato sauce
- 2 tablespoon tomato paste
Mince all vegetables into tiny piece or pulse with a food processor.
Heat 1 TBSP of extra virgin olive oil in large skillet over medium high heat.
Next, add the ground meat and continue to break it up with a spatula as it cooks. While it is cooking, season the meat with seasoning salt and 1 tbsp of Worcestershire sauce.
Cook the meat until it all pink has disappeared, then add the finely chopped onion, garlic, carrots, mushrooms, green bell peppers, and red peppers to the skillet.
Reduce heat to medium. Add the red wine vinegar and remaining tablespoon of Worcestershire sauce. Cook for 5 more minutes.
Add tomato sauce and tomato paste to pan, stirring to combine. Cover and reduce heat to simmer and cook an additional 5 minutes.
Serve on your favorite type of bun (potato buns are my personal favorite!).
Adapted from Skinny Sloppy Joes
1 medium onion, sliced into ¼ inch rings
2 ¼ cups low fat buttermilk
½ cup panko bread crumbs
¼ cup Italian seasoned whole wheat bread crumbs
¼ cup crushed corn flake crumbs
Salt to taste
Olive oil baking spray
Place slices of onion in a shallow dish. Pour the buttermilk over the top and let themsoak for about 1 – 2 hours, refrigerated.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.