A must try: crockpot sloppy joes
I have done this recipe once before, but not with the crockpot. I made this recipe yesterday because we were running and I wanted something we could have right when we got back home, plus Scott LOVES sloppy joes, and we don't have it very often. Anyway, this recipe beats the socks off of any joe sauce you find in a can. This is definitely something we are going to do again.
This recipe is in Taste of Home's Guilt Free Cooking and it is by Marylou LaRue. I love this cookbook, and even more I love this recipe!
Turky Sloppy Joes
1 pound ground turkey breast
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can reduced-fat-sodium condensed tomato soup, undiluted
1/2 cup ketchup
1 tablespoon brown sugar (I used honey instead)
2 tablespoons prepared mustard
1/4 teaspoon pepper
8 hamburger buns
1) In a large saucepan coated with cooking spray, cook the turky, onion, celery and green peper over medium heat until meat is no longer pink. Drain if necessary. Stir in the soup, ketchup, brown sugar (or honey), mustard, and pepper.
2) Transfer to a 3-qt slow cooker. Cover and cook on low for 4 hours. Serve on buns.
*If you don't want to wait for hours, follow the directions in step one, and then bring the mixture to a boil. Reduce heat; cover and simmer for 20 minutes to heat through and allow the flavors to blend.
This recipe is in Taste of Home's Guilt Free Cooking and it is by Marylou LaRue. I love this cookbook, and even more I love this recipe!
Turky Sloppy Joes
1 pound ground turkey breast
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can reduced-fat-sodium condensed tomato soup, undiluted
1/2 cup ketchup
1 tablespoon brown sugar (I used honey instead)
2 tablespoons prepared mustard
1/4 teaspoon pepper
8 hamburger buns
1) In a large saucepan coated with cooking spray, cook the turky, onion, celery and green peper over medium heat until meat is no longer pink. Drain if necessary. Stir in the soup, ketchup, brown sugar (or honey), mustard, and pepper.
2) Transfer to a 3-qt slow cooker. Cover and cook on low for 4 hours. Serve on buns.
*If you don't want to wait for hours, follow the directions in step one, and then bring the mixture to a boil. Reduce heat; cover and simmer for 20 minutes to heat through and allow the flavors to blend.
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