‘Member Sloppy Joe’s? While visions of cafeteria lunches may cross your mind, they shouldn’t be overlooked. We took Stonewall Kitchen‘s Sloppy Joe Sauce and updated this classic recipe with hidden veggies and lean ground turkey.
When Stonewall Kitchen sent me this Sloppy Joe sauce my mind started whirling. Obviously I was making Sloppy Joes for my family, but how was I going to make it? It had a sauce so obviously hiding veggies in it was going to work. It already had peppers and onions in it, so I decided to add mushrooms and kale.
First, I sautéed the mushrooms in some EVOO (to really get the flavor out) and then added the kale. I had defrosted it quickly in water and then I added it to my pan.
I took the veggies off the stove and then browned the turkey. Next I added the Stonewall Kitchen Sloppy Joe Sauce and let it simmer for 10 minutes. I served it on mini rolls with corn and carrots. If it’s too spicy for your children, add a little shredded cheese to tame down the spice.
For myself — I made zoodles with my spiralizer (you can also use a mandolin or a julienne peeler) and served my sloppy joes over zoodles. Delicious!
To make it Gluten Free – use a Gluten Free Roll, or serve over gluten free pasta, rice, or any veggie noodles.
- 1 jar Stonewall Kitchen Sloppy Joe Sauce
- 1 lb lean ground turkey
- 1/2 cup frozen kale 1 cup if fresh
- 1 cup white mushrooms can substitute the mushroom of your choice
- Hamburger Buns can use gluten free buns
- Optional: Serve without bread over zoodles
- Sautee mushrooms in extra virgin olive oil.
- Add frozen kale and sautee.
- Remove from heat.
- Brown turkey meat. Add veggies back in. Add sloppy joe sauce.
- Simmer for 10 minutes and then serve in buns, or over pasta or rice.
Thank you to Stonewall Kitchen for sending the Sloppy Joe Sauce.