ASIAN SLOPPY JOE SLIDERS
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 Foodandwine.com.
• 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
Directions:
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:
Calories280Fat12 gSodium355 mgSaturated fat4 g
Carbohydrates29 gCalcium38 mg
Protein12 gCholesterol63 mgDietary fiber2 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, ½ other carb, 1 medium-fat meat, 1 ½ fat.
SLOPPY JOE PIE
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
Directions
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:
Calories680Fat32 g
Sodium2,356 mgSaturated fat10 g
Carbs53 gCalcium84 mg
Protein45 gCholesterol160 mg
Dietary fiber5 g
Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 4 ½ medium-fat meat, 2 fat.
TRADITIONAL SLOPPY JOES
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
Directions
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:
Calories303Fat10 gSodium730 mgSaturated fat4 g
Carbohydrates34 gCalcium105 mg
Protein18 gCholesterol47 mgDietary fiber1 g
Diabetic exchanges per serving:, 1 ½ bread/starch, ½ other carb, 2 medium-fat meat.
VEGGIE SLOPPY JOES
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
Directions:
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:
Calories314Fat8 g
Sodium840 mgSaturated fat3 g
Carbs46 gCalcium170 mg
Protein16 gCholesterol10 mg
Dietary fiber13 g
Diabetic exchanges per serving: 3 bread/starch, 1 medium-fat meat, ½ fat.
LOADED SRIRACHA BBQ SLOPPY JOE FRIES
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
Directions
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:
Calories460Fat25 gSodium1,055 mgSaturated fat8 g
Carbohydrates43 gCalcium108 mg
Protein18 gCholesterol52 mgDietary fiber4 g
Diabetic exchanges per serving: 2 ½ bread/starch, ½ other carb, 1 ½ medium-fat meat, 3 ½ fat.
OPEN-FACED SLOPPY JOES WITH CRISPY SLAW
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)
Directions
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:
Calories374Fat20 gSodium1,060 mg
Carbohydrates29 gSaturated fat8 gCalcium91 mg
Protein21 gCholesterol71 mgDietary fiber3 g
Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 ½ lean meat, 1 ½ fat.
CRISPY SLAW
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
Directions
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:
Calories89Fat6 gSodium70 mg
Carbohydrates9 gSaturated fat1 gCalcium40 mg
Protein1 gCholesterol3 mgDietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, 1 fat.
TOFU SLOPPY JOES
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
Directions:
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:
Calories287Fat7 gSodium1,020 mg
Carbohydrates47 gSaturated fat2 gCalcium230 mg
Protein12 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 1 medium-fat meat, ½ fat.
KANSAS CITY BARBECUE SAUCE
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
Directions:
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.
VENISON SLOPPY JOES
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
Directions
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:
Calories422Fat9 gSodium510 mg
Carbohydrates41 gSaturated fat2 gCalcium140 mg
Protein40 gCholesterol127 mgDietary fiber3 g
Diabetic exchanges per serving: 1 vegetable, 1 ½ bread/starch, 1 other carb, 5 lean meat.
