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Sloppy Joe is an all-American classic, and here’s one you can easily make yourself at home. It won’t take you long and you’ll know exactly what’s in it.

JAMIE'S TOP TIP

  • Look out for ground beef with around 10% fat – if buying turkey, try to buy the best quality you can afford. Don’t buy poor-quality turkey mince. If your grocery store has a meat counter you can ask them to grind the meat for you.
  • This can be made completely ahead of time and reheated just before serving. If you’re reheating Sloppy Joes, add water a little bit at a time to loosen.
  • If you want to give it a bit of a kick add some more chile powder or even a chopped fresh chile.

METHOD

  • Put a large sauté pan over a medium heat and crumble in the beef or turkey. Fry until the meat starts to brown then add the bell pepper and onion. Continue cooking, stirring occasionally, until the veggies start to soften – this should take around 5 to 10 minutes.
  • When the veggies are tender, add the tomato purée and stir into the meat, then add thevinegar, brown sugar, honey, mustard and chile powder to the pan and give everythinga really good stir. Add the beans, season with salt and pepper, then bring to a boil and cook until the sauce is nice and thick.
  • To serve: pile the Sloppy Joe mix onto the bottom of a bun or middle of a wrap, top itwith lettuce and close up the sandwich or roll up the wrap.

MORE INFORMATION

Serving suggestions: Delicious served with an Everyday chopped green salad or some Brilliant broccoli.

Tips from the dietitian: Sloppy Joe is a real favorite, but for a healthier version, use lean ground turkey instead of beef – the leaner meat is better for the heart. Rinsing beans removes some of the salt but you can also look for low-sodium or no-salt-added beans.

Food safety: As soon as you crumble the beef into the skillet, wash your hands in hot soapy water, same as you would any time you handle raw meat, fish or poultry.

hServes 4

¾ pound lean ground beef or turkey (10 % fat)
1 yellow onion, peeled and diced
1 green bell pepper, cored seeded and diced
¾ cup tomato purée
2 tablespoons cider vinegar
1½ tablespoons light brown sugar
1 tablespoon honey
2 teaspoons Dijon mustard
½ teaspoon chile powder
½ 15-ounce can kidney beans, drained and rinsed
freshly ground pepper, to taste


For serving:
4 whole wheat hamburger buns or whole wheat wraps
1 cup shredded lettuce

EQUIPMENT LIST

Large sauté pan
Knife
Cutting board
Bowl
Measuring spoons
Glass measuring cup
Can opener
Colander
Large spoon