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Archive for the ‘Sandwiches’ Category

Turkey Sloppy Joes with Hoisin and Cilantro

Posted in Easy Weeknight Meals, Main Dish, Meat, Sandwiches, Turkey, tagged , , , , on January 21, 2013 | Leave a Comment »

Turkey Sloppy Joes with Hoisin and Cilantro

Sloppy joes are a great easy weeknight meal, and even though I have a favorite recipe for them, I can only eat them so often. There are so many other great recipes to try, plus we try not to eat too much beef in our house because it’s not the healthiest of the protein options out there. Which is why I’m so excited about these Turkey Sloppy Joes with Hoisin and Cilantro. Since these are made with red onion, ginger, hoisin, cilantro, and lime juice, they have a completely different (and delicious!) flavor profile than traditional sloppy joes. And, since they’re made with turkey rather than beef, I can feel good about serving them to my family on a regular basis.

I know at first glance, you might wonder if the flavors in this recipe really do combine into a tasty sloppy joe. Let me assure you, they do! I was a bit skeptical, and had my sister not made this recipe first and recommended it, I may not have tried it myself. I’m so glad I did give it a try, and I’ll definitely be making these again.

Turkey Sloppy Joes with Hoisin and Cilantro

Printable Recipe

Makes 4 servings

Ingredients:

  • 1 tbsp. olive oil
  • 1 medium red onion, chopped
  • 1 medium clove garlic, minced and then mashed to a paste with 1/4 tsp. kosher salt
  • 3/4 tsp. finely grated fresh ginger
  • 1/8 tsp. cayenne pepper
  • 1 lb. ground turkey
  • 8oz. can tomato sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup fresh cilantro leaves, coarsely chopped
  • 2 tbsp. fresh lime juice, plus more to taste
  • 4 hamburger buns, preferably whole wheat, toasted

Directions:

  1. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, ginger, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the turkey and cook, stirring and breaking it up into small pieces, until it no longer looks raw, about 4 minutes.
  2. Add the tomato sauce and hoisin to the skillet, and stir to combine with the turkey mixture. Cook, stirring often, until thickened, about 5 to 7 minutes. Remove from the heat and stir in the cilantro and lime juice. Taste and add more lime juice if desired. Serve in the toasted buns.

Source: Slightly adapted from Fine Cooking, Feb./March 2013

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Turkey Burgers

Posted in Easy Weeknight Meals, Main Dish, Meat, Sandwiches, Turkey, tagged , , on August 28, 2012 | Leave a Comment »

I’m really, really going to miss this warm summer weather when it’s gray, cold, and dreary outside. Today Julia, William, and I spent most of the morning outside in our backyard. We blew bubbles, which is still one of Julia’s favorite activities. Sometimes I wonder how she doesn’t pass out from blowing so many bubbles without a rest! Then Julia rode her tricycle around and around as William watched. He loves to be outside, and I totally agree when the weather is as perfect as it was this morning.  I feel so lucky to be able to work part-time, so that I can enjoy days like today at home with my two little kiddos.

Turkey burgers are a staple meal in our house, either grilled outdoors when the weather’s nice, or on the grill pan in the winter. When I need dinner to be especially quick and easy, I buy the premade turkey burger patties at the grocery store. If I have a few extra minutes to spare, though, I make my own patties using this recipe. While it does take a little more time and effort, the results are well worth it.

The turkey gets plenty of flavor from sauteed onions and garlic, plus some chopped parsley. My favorite way to top these burgers is with bbq sauce, red onion, lettuce, and tomato. Oh, and cheese of course! I generally like cheddar but Swiss is also good with bbq sauce.

One year ago:  Sweet and Sour Chicken and Broccoli Stir-Fry

Turkey Burgers

Printable Recipe

Makes 4 burgers

Ingredients:

  • 1.25 lbs. ground turkey
  • 1 tsp. olive oil
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 1/3 cup finely chopped parsley
  • Salt and pepper

For serving:

  • 4 burger buns
  • Cheese slices
  • Lettuce
  • Tomato slices
  • Sliced red onion
  • BBQ sauce or condiments of your choice

Directions:

  1. Heat olive oil in a small skillet over medium-low heat. Saute onion until soft, about 3 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove from heat to cool.
  2. Place the turkey in a large bowl. Add the onion, garlic, parsley, and salt and pepper to taste. Mix until well combined. Form the meat into four equal sized patties.
  3. Grill over medium heat until cooked through. During the last two minutes of cooking, top each burger with a slice of cheese. Slice each bun in half and toast the insides. Serve burgers on toasted buns with lettuce, tomato, red onion, and BBQ sauce.

Source: Kristine’s Kitchen

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BBQ Grilled Portabello Sandwiches

Posted in Easy Weeknight Meals, Main Dish, Sandwiches, Vegetarian, tagged , , , on August 14, 2012 | Leave a Comment »

I’ve come to love portobello mushrooms in recent months. It started with this pizza and then these stuffed portabellos. And now these bbq grilled portabello sandwiches are a new favorite vegetarian meal in our house. The portabellos are seasoned with a quick spice mix and grilled alongside some red onions. Add some cheese, avocado, and bbq sauce and assemble on a burger bun and you’ve got a great sandwich.

If you haven’t ever tried a portabello mushroom and are feeling skeptical of this recipe, I encourage you to give it a try. The mushrooms are pretty hearty and do a great job of subbing in for the meat that you’d usually find in a burger. The grilled portabellos are juicy and flavorful on their own, and even better when combined with melty cheese, sweet-spicy bbq sauce and creamy avocado.  I’m getting hungry just thinking about it.

One year ago:  Black Bean Burgers

BBQ Grilled Portabello Sandwiches

Printable Recipe

Makes 2 sandwiches

Ingredients:

  • Olive oil
  • Red onion, sliced into 1/2-inch-thick rounds
  • 2 burger buns
  • 2 portabello mushrooms
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. black pepper
  • Gouda cheese, sliced
  • 1/2 avocado, sliced
  • BBQ sauce

Directions:

  1. Heat a grill pan or gas grill over medium heat. Brush the onion rounds with olive oil and sprinkle with a little salt and pepper. Grill on both sides until they begin to soften and caramelize on the edges, about 4 minutes per side. Set aside.
  2. Remove the mushroom stems and use a butter knife to scrape out the gills. Combine the paprika, onion powder, chili powder, and pepper in a small bowl. Brush both sides of the mushrooms with a little olive oil and sprinkle with the spice mix. Grill over medium high heat, about 3-4 minutes per side, until mushrooms are juicy and tender. During the last minute or two of grilling place the sliced Gouda on top of the mushrooms so that it will melt.
  3. Toast the burger buns by placing them on the grill for a few minutes.
  4. To assemble the sandwiches, place a mushroom on each bun and top with some of the grilled onion rounds, avocado slices, and bbq sauce.

Source: Adapted from How Sweet It Is.

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Apple Cheddar Grilled Cheese

Posted in Easy Weeknight Meals, Sandwiches, tagged , , , on July 11, 2012 | Leave a Comment »

We eat grilled cheese sandwiches pretty often in our house. We’re not huge fans of lunchmeat, but sandwiches are such a fast and easy lunch option. PB&J is our other sandwich staple (I know, we’re pretty exciting when it comes to lunches around here!), as well as the occasional egg salad or tuna sandwich, with some leftovers or bean and cheese burritos thrown in from time to time.

The grilled cheese sandwich that you see here makes lunchtime something to look forward to. Apple slices, shallots, and dijon add tons of flavor to the base of ooey gooey cheese. These sandwiches also are a great option for an easy dinner- just add some fruit or a salad and dinner’s ready.

One year ago:  Greek Pizza

Apple Cheddar Grilled Cheese

Printable Recipe

Makes 2 servings

Ingredients:

  • 1 tbsp. olive oil
  • 1 shallot, thinly sliced
  • 2 tbsp. honey
  • 2 tbsp. Dijon mustard
  • 4 slices whole wheat bread
  • 1 apple, thinly sliced
  • 1/2 cup fresh spinach or baby arugula
  • Sliced or shredded white cheddar cheese
  • 1 tbsp. butter, softened

Directions:

  1. Heat olive oil in a skillet over medium heat. Add the shallot and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Remove from heat and set aside.
  2. In a small bowl, whisk together the honey and Dijon until smooth; set aside.
  3. To assemble the sandwiches, spread a little bit of butter on one side of each slice of bread. Layer the apple, spinach, cheese, shallots, and honey mustard between each two slices of bread. You may not use all of the honey mustard, depending on your tastes.
  4. Place the sandwiches in a nonstick skillet or grill pan and grill over medium heat until lightly crisped and golden on each side, about 2-3 minutes per side. Serve immediately.

Source: Adapted from The Curvy Carrot.

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Chicken Salad Sandwiches

Posted in Chicken, Sandwiches, tagged , , on March 27, 2012 | Leave a Comment »

If I have leftover chicken that I’m not planning to use for another dinner, I get really excited. Why? Because then I can make these chicken salad sandwiches. With Greek yogurt instead of mayo, whole grain bread, chicken, nuts, grapes, and celery, this is a healthy sandwich with no guilt. The grapes provide a little sweetness, the yogurt a little tang, and the celery and walnuts give plenty of crunch. You’ll love how the different flavors and textures come together in each bite.

This is a basic recipe that you can adapt to suit your tastes and the ingredients you have on hand. Sometimes I’ll substitute chopped apple for the grapes, or pecans for the walnuts. Served alongside some fresh fruit or baby carrots, these chicken salad sandwiches make lunchtime something to look forward to.

One year ago:  Everyday Cinnamon Rolls

Chicken Salad Sandwiches

Printable Recipe

Makes 2 sandwiches

*Note: This recipe is easily adaptable to your taste preferences and what you have on hand. I sometimes like to substitute chopped apple for the grapes, and chopped pecans for the walnuts.

Ingredients:

  • 1 cup cooked chicken, chopped into small pieces
  • 1/3 cup grapes, quartered
  • 1/3 cup celery, chopped small
  • 1/3 cup walnuts, chopped
  • 3 tbsp. Greek yogurt
  • Freshly ground black pepper
  • Kosher salt
  • 2 pieces of lettuce
  • 4 slices whole grain bread

Directions:

  1. Place chicken, grapes, celery, and walnuts in a medium bowl. Add Greek yogurt and stir to combine. Add salt and pepper to taste.
  2. Place half of chicken mixture on each of two slices of bread. Place a piece of lettuce on top of each and top with the remaining two slices of bread. Serve immediately.

Source: Kristine’s Kitchen

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Black Bean Burgers

Posted in Main Dish, Sandwiches, Vegetarian, tagged , , on August 13, 2011 | 2 Comments »

Black Bean Burgers

 

A few years ago if you had told me I’d be making burgers out of black beans, I would have had a hard time believing you. Why would you make a black bean burger when you could cook up a beef or turkey one? Well, now that I’ve made these black bean burgers I’m seeing a lot more of them in my future. These burgers are one of the best new dinner recipes that I’ve tried in a while. As we were eating them, Brad and I could not stop raving about how much we liked them.

My sister asked me if these taste like a burger, and they do, but in a different way if that makes any sense. The black bean flavor comes through, and they have more flavor components than your typical burger thanks to the cumin, cilantro, red bell pepper, shallot, and cayenne that is mixed into the beans. These black bean burgers are delicious topped with traditional burger accompaniments, such as lettuce, tomato, red onion, ketchup, and mustard.

Black Bean Burgers

Printable Recipe

Makes 6 burgers

Ingredients:

  • 2 slices white or wheat sandwich bread, torn into pieces
  • 2 (15-ounce) cans black beans, rinsed
  • 2 large eggs
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • 1/4 cup minced fresh cilantro
  • 1 shallot, minced

For serving:

  • 6 burger buns
  • Toppings such as lettuce, tomato, red onion, ketchup, and mustard

Directions:

  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature.
  2. Place 2 1/2 cups of the beans in a large bowl and mash them with a potato masher until mostly smooth. In a separate bowl, whisk the eggs, 1 tablespoon of the oil, cumin, salt, and cayenne together.
  3. Stir the egg mixture, toasted breadcrumbs, remaining 1/2 cup beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Be sure to not overmix or the burgers will have a mealy texture. Divide the mixture into 6 equal portions, about 1/2 cup each, and lightly pack into 1-inch-thick patties.
  4. Heat 1 tablespoon more oil in a 12-inch skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.
  5. Transfer the burgers to a plate and tent loosely with foil. Return the skillet to medium heat and repeat with the remaining tablespoon oil and remaining patties. Serve.

Note: The burgers are great as leftovers the next day. Simply cook, cool, and refrigerate and then reheat in the microwave the following day.

Recipe from The America’s Test Kitchen Healthy Family Cookbook

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Slow Cooker Pulled Chicken Sandwiches

Posted in Chicken, Main Dish, Meat, Sandwiches, Slow Cooker, tagged , on May 13, 2011 | 1 Comment »

Slow Cooker Pulled Chicken Sandwiches

My slow cooker is one of the items in my kitchen that tends to just sit on the shelf until I remember it’s there and wonder to myself why I don’t use it more often. It’s so easy to throw a few ingredients in and let the slow cooker do the rest.

For these pulled chicken sandwiches, you mix up a delicious homemade barbecue sauce. The sweet, spicy sauce is combined with the shredded chicken during the last hour of cooking. (If you’re really short on time, you can use store-bought barbecue sauce, although I do have to say that the homemade version is much, much better.) I served my pulled chicken on toasted homemade burger buns, and it was a delicious meal that I can’t wait to make again. I think I just might have to put these sandwiches on the menu for next week…

Slow Cooker Pulled Chicken Sandwiches

Printable Recipe

Makes 4-5 servings

Ingredients:

  • 1 yellow onion, sliced
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup low-sodium chicken broth or water
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup mustard
  • 3 tablespoons apple cider vinegar
  • 2 1/4 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger
  • Hamburger buns, for serving

Directions:

  1. Scatter onion over bottom of slow cooker. Place chicken breast halves on top of onion, and pour in broth or water. Cover and cook on low, until chicken is tender and shreds easily with a fork, about 5-6 hours.
  2. Remove chicken from slow cooker and place on a plate. Discard onions and cooking liquid and wipe out slow cooker with a paper towel. Use two forks to pull the chicken apart into thin shreds.
  3. Return the chicken to the slow cooker. Combine the remaining ingredients (except for the buns) in a medium bowl and whisk to mix well. Add this barbecue sauce to the slow cooker with the chicken, and stir to combine. Cover and cook for 1 hour longer on low, stirring occasionally. Serve on toasted hamburger buns.

Recipe significantly adapted from Cooking Light.

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Meatball Sliders with Basil Pesto

Posted in Beef, Main Dish, Sandwiches, tagged , , , on April 20, 2011 | 4 Comments »

Meatball Sliders with Basil Pesto

These slider sandwiches are amazing. I have made meatball sub sandwiches in the past, but the addition of basil pesto to these sliders makes them exceptionally delicious. The pesto is a great complement to the flavors of the tomato sauce and meatballs. I served my sliders on my favorite homemade burger buns, and I think that also had a big positive impact on the flavor of the sandwich. The toasted homemade buns were able to stand up to the tomato sauce and pesto toppings without becoming soggy, which I think is so important in a sandwich. I made the buns half-size for the sliders, and they were perfect. You can certainly buy slider buns at the store if you don’t have the time or desire to make them. But if you have the time, the homemade buns are well worth the minimal effort it takes to make them. They also freeze well, and I now have enough leftover buns in my freezer for another few meals.

There was a fair amount of cooking involved to put this meal together, but if you enjoy cooking, that’s not a bad thing, right? Plus, my time in the kitchen produced enough food for three meals, for our family of three. I made the meatballs and tomato sauce one day, and that night we had spaghetti and meatballs for dinner. When I made the sauce and meatballs, I froze some sauce and a few uncooked meatballs for a future meal. The second day, all I had to do to get the sliders on the table was make the pesto and assemble the sandwiches. Quick and easy! (And, I made a double batch of pesto so that I could make this pizza for dinner the following night. Yum!) Now that I know how good these sliders are, next time I think we’ll have to have them for dinner two nights instead of only one. :)

One year ago: Pasta with Spinach, Zucchini, Pine Nuts, and Ricotta

Meatball Sliders with Basil Pesto

Printable Recipe

Makes about 20 sliders

Ingredients:

For the sauce:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (28 oz.) can tomato puree
  • 1 (28 oz.) can tomato sauce
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • Water (optional)

For the meatballs:

  • 1/2 cup breadcrumbs, divided (I used panko)
  • 1/4 cup milk
  • 1 lb. ground beef
  • 1 egg
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • Olive oil

For the pesto:

  • 1 cup packed fresh basil leaves
  • 1 clove garlic
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

For the sliders:

  • About 2 dozen white dinner rolls
  • Sliced provolone or jack cheese

Directions:

  1. To make the sauce, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion to the pot and saute until tender, 5-8 minutes. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the tomato puree, tomato sauce, parsley, basil, oregano, salt, and sugar. Add water to thin the sauce to your desired consistency. Bring to a boil, then lower the heat to a simmer. Let simmer for at least 2 hours.
  2. To make the meatballs, combine 1/4 cup of the breadcrumbs with the milk in a large mixing bowl. Let stand 10 minutes. Add the remaining breadcrumbs, ground beef, egg, garlic, salt, pepper, parsley, and basil to the bowl. Mix well until thoroughly combined. Form into meatballs, about 1 1/4 inches in diameter. Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides and then add them to the simmering sauce about 45 minutes before the sauce is finished. Cover and let simmer until the meatballs are cooked through, 35-45 minutes.
  3. To make the pesto, combine the basil, garlic, and pine nuts in the bowl of a food processor. Pulse until finely chopped. Scrape down the sides of the bowl. With the processor running, add the olive oil in a steady stream through the feed tube until well incorporated. Transfer the mixture to a small bowl and stir in the grated Parmesan. Season with salt and pepper to taste.
  4. To assemble the sliders, preheat the oven to 400 degrees. Slice the dinner rolls in half and lay open on a baking sheet. Bake for 5 minutes, just until lightly toasted. Slice a cooked meatball in half and place both halves on the bottom portion of a roll, flat side down. Spoon a small amount of sauce over the meatball. Top with sliced cheese. Repeat with remaining rolls. Bake again, 5 minutes more, just until the cheese is melted. Spoon a small amount of additional sauce over the cheese, and finish with a small spoonful of pesto on top. Serve immediately.

Recipe slightly adapted from Annie’s Eats, originally adapted from The Comfort of Cooking

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Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

Posted in Easy Weeknight Meals, Main Dish, Sandwiches, tagged , , , , , on April 18, 2011 | 5 Comments »

Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

I am always amazed at how delicious vegetables become when you grill them, even if you grill them indoors on a grill pan. Grilled vegetables are the star of this sandwich, seasoned simply with olive oil, salt, pepper, and garlic. I substituted spinach for the arugula called for in the original recipe, because it’s what I had on hand. I’m sure that the peppery bite of arugula would be great in this sandwich if you have it, though. I love the ricotta with this sandwich. It becomes seasoned with the balsamic vinegar and some of the juices from the grilled veggies, and provides a bit of creaminess to contrast with the vegetables and crunchy bread. I’m getting hungry just thinking about it!

One year ago: Baked Chicken, Rice, and Black Bean Burritos

Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

Printable Recipe

Makes 6 servings

Ingredients:

  • 2 small zucchini, sliced lengthwise into 1/4-inch-thick slices
  • 2 small yellow squashes, sliced lengthwise into 1/4-inch-thick slices
  • 2 red onions, sliced into 1/4-inch-thick rounds
  • Extra-virgin olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 baguettes, each about 24 inches long (or other sandwich rolls- I used Dutch crunch rolls)
  • 12 ounces part-skim ricotta cheese
  • 1 bunch spinach or arugula, washed, dried, and stems discarded
  • Balsamic vinegar, to taste
  • 1 small jar roasted red peppers, halved (or 2 red peppers, roasted according to directions below)

Directions:

  1. Brush a large grill pan with olive oil and heat over medium-high heat. Toss zucchini, yellow squash, and onion with olive oil, garlic, and salt and pepper to taste. Cook in batches until soft, about 6 to 12 minutes per batch, flipping over halfway through cooking. Wipe down the pan between batches to get rid of burned-on bits.
  2. Preheat broiler. Cut each baguette crosswise into 3 even pieces. Slice pieces lengthwise, but don’t cut all the way through. Place bread, cut side up, on a baking sheet and broil about 4 minutes to toast, checking it often to be sure it doesn’t burn.
  3. Spread a layer of ricotta on the bottom halves of the bread. Sprinkle with some salt. Toss the spinach (or arugula) with olive oil, balsamic vinegar, and salt and pepper to taste. Place dressed spinach on top of the ricotta, then top with the grilled vegetables and roasted red peppers.

Recipe slightly adapted from Dave Lieberman, via foodnetwork.com

How to roast red peppers:

You can certainly use store-bought jarred roasted red peppers for this sandwich to save a few minutes. If you’d like to make your own, it’s really easy, and I think they taste much better when they’re homemade.

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Press down with your hand to slightly flatten the pepper halves. Broil 15 minutes or until blackened. Remove from oven and place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and slice peppers as desired for your recipe.

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Sloppy Joes

Posted in Beef, Easy Weeknight Meals, Main Dish, Meat, Sandwiches, tagged , on November 8, 2010 | 3 Comments »

Sloppy Joes

Lately, Julia has been becoming more and more of a picky eater. I do my best to serve her the same meals that Brad and I eat, because I don’t want to end up cooking two dinners every night (and I want to keep exposing her to a variety of foods, so that hopefully she’ll end up liking many of them). So when I made these Sloppy Joes for dinner, I was very happy to find that Julia loved them. I guess they really are a kid favorite! :)

We ended up eating this meal two nights in a row, and still had more left over. Next time, I’ll either share some of the Sloppy Joes with my parents and brothers, or freeze some of the meat mixture to use at a later time. I served my Sloppy Joes on these Light Brioche Burger Buns. This is a flavorful meal, with a good balance of meat and vegetables. I recommend a vegetable side dish, such as baked sweet potato fries or a green salad to round out the meal.

Sloppy Joes

Makes 6 servings

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped bell pepper (any color you like)
  • 2 garlic cloves, minced
  • 1 1/2 pounds lean ground beef
  • 1 (6-ounce) can no-salt-added tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (15-ounce) can no-salt-added corn, rinsed and drained
  • 6 hamburger buns
  • Cheddar cheese, optional

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; saute 3 minutes. Add meat to pan and cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes.
  2. Add chili powder, cumin, salt, and broth; reduce heat and simmer 12 minutes or until thick, stirring occasionally. Stir in corn, cook 2 minutes or until thoroughly heated.
  3. Meanwhile, toast the insides of the burger buns under the broiler. Spoon about 1 cup meat mixture on bottom half of each bun, and cover with top half of bun.  Top with cheese, if desired.

Recipe slightly adapted from Cooking Light

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