Foodie Friday {Sloppy Joe’s}…

Every time I write “sloppy joe’s” I think of that scene in Billy Madison.

I like the idea of sloppy joe’s but I hate Manwich.  Nas.tee.  I don’t know what is in that can of goop.  I prefer homemade. 😉

I have recently become interested in The Pioneer Woman’s show on the Food Network.  Her recipes seem so easy … and look tasty.  Right up my alley.

I tried her Sloppy Joe recipe a few weeks ago, and true to form I have modified here and there to make it Jennifer’s way. 🙂

First step is to finely chop all your vegetables.  I’m partial to onions, green pepper, and mushrooms.  You could add carrots, zucchini, tomatoes.  Any veggie would work so long as it is finely chopped.

Sloppy Joe's Veggies

Veggie Packed Sloppy Joe's | Pure & Simple

SLOPPY JOE’S (Inspired by Ree Drummond)

  • 1 LB lean ground beef
    • I prefer 96/4.
  • 1 green pepper (finely chopped)
  • 1 onion (finely chopped)
  • 4 OZ mushrooms (fined chopped)
  • 1/2 CUP ketchup
  • 1/4 CUP water (as little or much is needed)
  • 3 cloves of garlic (minced)
  • 1 TBSP packed brown sugar
  • 1 TSP chili powder
  • 1 TSP dijon mustard
  • 1/4 TSP red pepper flakes
  • 1 TSP hot sauce
  • 1/2 TSP worcestershire sauce
  • S&P
  • Rolls
    • Martin’s Potato Rolls are my favorite!  Less calories, sugar, and carbs than whole wheat.
  • Slaw
  1. In a large skillet, saute meat until no longer pink.  Season with S&P.
  2. Meanwhile, in a large saucepan, add remaining ingredients and heat over medium heat.
  3. NOTE:  Add as little or as much water is needed to keep things moving and saucy.  As the veggies cook, they will release water as well.
  4. Once meat is cooked through, drain and add to saucepan.
  5. Cover & simmer for 20-30 minutes until veggies are tender.

I like serving these with fries.  We had sweet potato fries in the freezer, and they were just okay.  I think tater tots or shoestring fries would be better.

Enjoy!  What have you made this week that was delicious?

Until next time…

Jennifer Signature

Foodie Friday {Meatloaf}…

My mom makes the best cornbread … until I met Trader Joes.

My mom makes the best meat loaf … until I met Paula Deen.

I refuse to eat meatloaf at a restaurant because I have no idea what kind of meat they use.  I refuse to eat other people’s meat loaf because my mom always made the best.  ♥ You Mom! 🙂

Raymond & I were watching the Food Network a few months back.  Paula and her son, Boobbbbyyy *nasal southern voice* were cooking up a meat loaf.  It looked easy and delicious, which are my two qualifiers for trying a new recipe.  Off to the computer I went to print the recipe.  It is now a household staple! 🙂

Thanks Paula! 😉


*Modified from this recipe*

  • 1 lb lean ground beef
    • I prefer 96/4
  • (6 oz) can tomato paste
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 4 oz mushrooms, chopped
  • 2 garlic cloves, minced
  • 1/2 cup quick-cooking steel cut oats
    • Quick-cooking oats would work as well
  • 1 egg, lightly beaten
  • 1 tsp
    • Italian seasoning
    • Salt
  • 1/2 tsp pepper
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine the above ingredients.
  3. Shape mixture into a loaf pan.
  • 1/3 cup ketchup
  • 1 tbsp brown sugar
  • 1 tbsp dijon mustard
  1. In a small bowl, whisk together above ingredients.
  2. Slather mixture on top of meat loaf.
  3. Bake 50-60 minutes.  Until meat loaf is firm and cooked all the way through.
  4. Serve with mashed potatoes.

We consider this our heart healthy meat loaf.  It is delicious!

Note:  there will be some water/liquid that cooks out.  This is from the vegetables.  

Until next time…