Makes 20 sliders.

Note: This was a favorite sloppy Joe recipes from this mix. Pickles and lettuce add crunch. The sloppy Joe filling can be refrigerated for up to three days; reheat gently before serving. Hoisin sauce can be found in the Asian section of supermarkets. From

• 2 tbsp. canola oil

• 2 medium red onions, finely chopped

• 1 c. finely chopped celery

• 3 tbsp. Asian chile sauce, such as sambal oelek

• 2 1/2 tbsp. minced garlic

• 1 tbsp. peeled, minced fresh ginger

• Kosher salt

• Freshly ground black pepper

• 1 lb. ground chicken thighs

• 1 lb. ground pork

• 1 c. hoisin sauce (see Note)

• 1 c. drained canned diced tomatoes

• 1/2 c. fresh lime juice

• 20 brioche dinner rolls, split and toasted

• Shredded iceberg lettuce and spicy pickles, for serving


In a large, deep skillet, heat canola oil until shimmering. Add onions, celery, chile sauce, garlic, ginger and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.

Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in hoisin, tomatoes and lime juice, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

Spoon about 1/4 cup of sloppy Joe filling on the bottom half of each roll. Top with shredded lettuce and pickles.

Nutrition information per serving:

Calories 280 Fat 12 g Sodium 355 mg Saturated fat 4 g

Carbohydrates 29 g Calcium 38 mg

Protein 12 g Cholesterol 63 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, ½ other carb, 1 medium-fat meat, 1 ½ fat.



Makes 4 servings.

Note: This flaky, one-skillet savory pie isn’t really a pie at all, in that it just has a top crust. But no one will miss the buns, guaranteed. Adapted from “The Big Book of Pies & Tarts.”

• 1 refrigerated pie crust, softened as directed on box

• 1 1/2 lb. bulk turkey or pork sausage

• 1 medium onion, chopped (1/2 c.)

• 1 c. frozen corn, thawed

• 1 c. chunky-style salsa

• 1/2 cup chili sauce

• 2 tbsp. packed brown sugar

• 1 (4 1/2-oz.) can chopped green chiles

• 2 tbsp. chopped fresh cilantro, if desired


Heat oven to 450 degrees. Unroll pie crust on ungreased baking sheet. With sharp knife, cut into a circle to fit the top of the pie pan. Cut out squares for a checkerboard pattern. If desired, place cutouts on crust to decorate, securing each with small amount of water.

Bake 9 to 11 minutes or until crust is light golden brown.

Meanwhile, in 10-inch skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink. Stir in corn, salsa, chile sauce, brown sugar and chiles. Heat to boiling. Reduce heat to medium-low; simmer uncovered 8 to 10 minutes, stirring occasionally, until corn is cooked and sauce is desired consistency.

Stir cilantro into sausage mixture. Carefully place warm baked crust over turkey mixture in skillet.

Nutrition information per serving:

Calories 680 Fat 32 g

Sodium 2,356 mg Saturated fat 10 g

Carbs 53 g Calcium 84 mg

Protein 45 g Cholesterol 160 mg

Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 4 ½ medium-fat meat, 2 fat.









Makes 6 sandwiches.

Note: From the “Betty Crocker Cookbook, 11th Edition: The Big Red Cookbook.”

• 1 lb. lean (at least 80 percent) ground beef

• 1 medium onion, chopped (1/2 c.)

• 1/2 c. chopped celery

• 1 c. ketchup

• 1 tbsp. Worcestershire sauce

• 1 tsp. ground mustard

• 1/8 tsp. pepper

• 6 hamburger buns, split


In 10-inch skillet, cook beef, onions and celery over medium heat 8 to 10 minutes, stirring occasionally, until beef is done. Drain.

Stir in ketchup, Worcestershire sauce, mustard and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Spoon into buns.

Nutrition information per serving:

Calories 303 Fat 10 g Sodium 730 mg Saturated fat 4 g

Carbohydrates 34 g Calcium 105 mg

Protein 18 g Cholesterol 47 mg Dietary fiber 1 g

Diabetic exchanges per serving:, 1 ½ bread/starch, ½ other carb, 2 medium-fat meat.



Serves 6.

Note: This is the vegetarian answer to sloppy Joes, made with black beans and mushrooms. From “How to Feed a Family,” by Laura Keogh & Ceri Marsh.

• 1 tbsp. olive oil

• 1 medium onion, diced

• 1/2 c. diced carrots

• 1 c. trimmed and diced mushrooms

• 1/4 tsp. ground cumin

• 1/4 tsp. paprika

• 3 c. canned black beans, drained and rinsed

• 1 c. prepared tomato sauce

• 2 tbsp. red wine vinegar

• 1 tsp. Dijon mustard

• 1 tsp. maple syrup

• Salt and pepper

• 6 whole-wheat hamburger buns

• 1/2 c. shredded Cheddar or Monterey Jack cheese


Heat olive oil in a large frying pan over medium heat. Add onion and carrots and sauté until they begin to soften, about 5 minutes. Add mushrooms, cumin and paprika. Stir everything together and allow mushrooms to soften, 2 to 3 minutes.

Add beans, tomato sauce, vinegar, mustard and syrup, and allow to simmer and thicken for about 15 minutes. Add salt and pepper to taste, if desired.

Toast hamburger buns (to make Joes a bit less sloppy). Spoon a generous amount of bean mixture onto the bottom half of each bun and sprinkle with a good pinch of shredded cheese. Put hamburger lid on top and serve.

Nutrition information per serving:

Calories 314 Fat 8 g

Sodium 840 mg Saturated fat 3 g

Carbs 46 g Calcium 170 mg

Protein 16 g Cholesterol 10 mg

Dietary fiber 13 g

Diabetic exchanges per serving: 3 bread/starch, 1 medium-fat meat, ½ fat.



Serves 6 to 8.

Note: These nacho-like sloppy Joes are so good — and perfect for game day.

• 1 lb. ground beef

• 1 green bell pepper, seeded and diced

• 1/2 medium onion, diced

• 1 c. ketchup

• 2 tsp. Sriracha sauce

• 1 tbsp. soy sauce

• 2 tsp. teriyaki sauce

• 3/4 tsp. kosher salt

• 1/2 tsp. garlic powder

• 1 tbsp. vinegar

• 1 (24-oz.) pkg. waffle-cut fries

• 1 c. shredded Cheddar cheese

• 3 green onions, sliced


Cook ground beef in skillet over medium heat. Drain, reserving 1 tablespoon pan drippings. Cook bell pepper and onion in reserved pan drippings until softened, about 5 minutes. Return ground beef to pan.

Add ketchup, Sriracha, soy sauce, teriyaki sauce, salt, garlic powder and vinegar. Mix well. Reduce heat to low and simmer for 30 minutes.

While sauce is simmering, cook fries according to package instructions. You want them crispy so they won’t get soggy under the sauce.

Turn oven to broil.

Spoon sloppy Joe mixture over top of cooked French fries. Sprinkle with cheese. Broil just until cheese is melted. Sprinkle green onions on top. Serve with additional Sriracha sauce, if desired.

Nutrition information per each of 8 servings:

Calories 460 Fat 25 g Sodium 1,055 mg Saturated fat 8 g

Carbohydrates 43 g Calcium 108 mg

Protein 18 g Cholesterol 52 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 ½ bread/starch, ½ other carb, 1 ½ medium-fat meat, 3 ½ fat.







Makes 4 servings.

This is a fairly traditional recipe that’s a little on the sweet side until you add the Crispy Slaw. From “Cast Iron Skillet Cookbook” by Sharon Kramis and Julie Kramis Hearne.

• 1 tbsp. vegetable oil

• 1 tbsp. salted butter

• 1 c. chopped yellow onion (about 1/2 onion)

• 1/2 c. chopped red bell pepper (about 1/2 pepper)

• 12 oz. lean ground beef

• 2 c. tomato sauce

• 1/4 c. ketchup

• 1 to 2 tsp. Worcestershire sauce

• 4 small hamburger buns, toasted and buttered

• Crispy Slaw (see recipe)


Warm oil and butter in a 10- or 12-inch cast iron skillet over medium heat. Add chopped onions and cook, stirring occasionally, for 5 minutes. Add bell pepper and ground beef, stirring to crumble and brown the meat. Add tomato sauce, ketchup and Worcestershire sauce and simmer for 15 minutes.

Place a toasted bun, open face, buttered side up, on each plate, and spoon the meat mixture over top. Spoon crispy slaw on top or serve alongside the sloppy Joes.

Nutrition information per serving without slaw:

Calories 374 Fat 20 g Sodium 1,060 mg

Carbohydrates 29 g Saturated fat 8 g Calcium 91 mg

Protein 21 g Cholesterol 71 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 ½ lean meat, 1 ½ fat.



Serves 4 to 6.

From “Cast Iron Skillet Cookbook” by Sharon Kramis and Julie Kramis Hearne.

• 1/2 head green cabbage, finely sliced

• 1/4 c. white wine vinegar

• 3 tbsp. mayonnaise

• 1 tbsp. sugar

• 2 large carrots, peeled and grated

• 1/4 c. red bell pepper, seeds and ribs removed and cut into thin strips

• Salt and freshly ground black pepper


Place cabbage in a large bowl. Cover with cold water and 8 to 10 ice cubes. Let crisp for 15 minutes. Make dressing by mixing vinegar, mayonnaise and sugar together. Drain cabbage in colander. Transfer to a serving bowl, add carrots and bell pepper and gently toss with dressing to coat. Sprinkle with salt and pepper to taste.

Nutrition information per each of 6 servings:

Calories 89 Fat 6 g Sodium 70 mg

Carbohydrates 9 g Saturated fat 1 g Calcium 40 mg

Protein 1 g Cholesterol 3 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 vegetable, 1 fat.



Serves 8.

Don’t eat meat? This vegan Joe substitutes tofu. But no worries — it’s just as flavorful and messy, thanks to a rich, delicious tomato-based barbecue sauce. Jalapeño slices add zing. From “The Complete Idiot’s Guide to Low-Fat Vegan Cooking” by Bo Rinaldi.

• 1 tbsp. virgin coconut oil or vegetable oil

• 1 small sweet onion, diced (about 1/2 c.)

• 1/2 medium green bell pepper, ribs and seeds removed, and diced (1/2 c.)

• 2 small cloves garlic, minced

• 16 oz. extra-firm tofu, crumbled (2 c.)

• 1/2 tsp. sea salt

• 3 c. Kansas City Barbecue Sauce (see recipe, which must be doubled)

• 8 hamburger buns, regular or gluten-free

• 12 jarred thin sweet pickle slices

• 16 pickled jalapeño slices


In large skillet over medium heat, heat oil. Add onion and pepper and sauté for about 6 minutes or until tender. Add garlic and cook for 1 minute. Remove vegetables from pan and set aside.

In same skillet, sauté tofu and sea salt for about 8 minutes or until browned.

Add cooked onions, peppers and garlic to pan, and pour in Kansas City Barbecue Sauce. Stir to combine, reduce heat to low and simmer for 15 minutes.

Divide tofu mixture among buns and top each with 2 slices sweet pickle and 2 slices jalapeño.

Nutrition information per serving:

Calories 287 Fat 7 g Sodium 1,020 mg

Carbohydrates 47 g Saturated fat 2 g Calcium 230 mg

Protein 12 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 1 medium-fat meat, ½ fat.



Makes about 1 1/2 cups.

From “The Complete Idiot’s Guide to Low-Fat Vegan Cooking” by Bo Rinaldi.

• 1/2 c. ketchup

• 1/2 c. water

• 1/8 c. apple cider vinegar

• 3 tbsp. maple syrup

• 1 1/2 tsp. ground black pepper

• 1/2 tsp. celery salt

• 1/2 tsp. ground allspice

• 1/4 tsp. cayenne

• 1 tsp. garlic powder


In high-speed blender, combine ingredients and blend on high until completely smooth. Transfer to an airtight glass container and refrigerate for up to 2 weeks.



Serves 10 to 12.

This recipe is extremely rich, but a great way to introduce your family to eating game. From “Carnivore: 120 Recipes for Meat Lovers” by Michael Symon.

• 3 tbsp. olive oil

• 4 lb. venison meat from the leg, shoulder and/or shank, cut into 1-inch cubes

• Kosher salt

• 2 c. small-diced red onion

• 4 garlic cloves, minced

• 1 tbsp. chipotle powder

• 2 tsp. cayenne pepper

• 2 tsp. smoked paprika

• 2 tsp. cumin seeds, toasted and ground

• 2 tsp. coriander seeds, toasted and ground

• 1 tsp. ground cinnamon

• 1 tsp. ground allspice

• 2 tbsp. tomato paste

• 1 (750-milliliter) bottle dry red wine

• 6 tbsp. sherry vinegar

• 2 tbsp. Dijon mustard

• 2 tbsp. Sriracha sauce

• 1/2 c. packed light brown sugar

• 1 (24-oz.) can crushed San Marzano tomatoes, with their juice

• 1/4 c. chopped fresh oregano

• 1 tbsp. granulated sugar

• 10 to 12 soft buns


Put a large Dutch oven over medium-high heat. Add the olive oil to the pot and let it get hot. Pat the venison meat dry and season liberally with salt. Begin browning the meat, about 2 minutes per side. You may need to do this in batches so as not to crowd the pot. When browned on all sides, remove the meat from the pot with a slotted spoon and set aside.

Reduce the heat to medium-low, add the onion and garlic along with a pinch of salt, and cook for 2 minutes. Add the chipotle powder, cayenne, paprika, cumin, coriander, cinnamon and allspice and cook for 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes.

Add the red wine, being sure to scrape up the browned bits on the bottom of the pot with a wooden spoon. Once it has reduced by half, after about 5 minutes, add the vinegar, Dijon, Sriracha and brown sugar and simmer until the sugar is dissolved, 2 to 3 minutes. Add the tomatoes and their juice and bring to a simmer.

Return the meat to the pot and add the oregano and granulated sugar and simmer until the meat is tender, 3 to 4 hours. If the sauce still is a little loose, continue simmering until it reaches optimum sloppy Joe consistency. Serve on buns.

Nutrition information per each of 12 servings:

Calories 422 Fat 9 g Sodium 510 mg

Carbohydrates 41 g Saturated fat 2 g Calcium 140 mg

Protein 40 g Cholesterol 127 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1 ½ bread/starch, 1 other carb, 5 lean meat.