Farmer Joes

Who doesn't love Sloppy Joes?  I always think back to that Olsen twin movie It Takes Two where the prissy twin eats one for the first time.   She's a total mess but loving every second of it.  This recipe takes a healthier twist on that same delicious taste, cutting the beef in half and filling out the bulk with veggies.  You'll make your own sauce, and it's yummier than Manwich.  Trust me, you'll still be licking your fingers when it's over.

Don't let the ingredients list overwhelm you; this recipe comes together quickly and easily since you can cook the meat and veggies in one pan and the sauce in another pot until ready to combine.  I was in a real rush, so I actually had three pans going - one for browning the meat, one for the veggies, and one for the sauce.  I threw everything into the sauce pot in the end and let the flavors meld for about 10 minutes.  Even faster if you use a food processor for your onions and veggies!

Farmer Joes

Time: 30-40 minutes
Serves 6

Ingredients:

2 tablespoons canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium bell pepper, seeded and diced
1-2 medium carrots, shredded
2 zucchini or squash, shredded
1/2 pound lean ground beef
1 cup frozen or fresh corn kernels
1 (15-oz) can diced tomatoes
1 (6-oz) can tomato paste
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 1/2 teaspoon salt
6 whole-wheat buns or pita pockets

Directions:

1. In a large skillet, heat the canola oil over medium-low heat.  Add the onion and garlic and sauté for about 5 minutes, or until the onions have softened.

2.  Add the bell pepper to the skillet and continue to sauté.  Add the carrot and zucchini and stir to combine.  Raise the heat to medium and sauté for about 10 minutes, or until most of the moisture on the bottom of the skillet has evaporated.

3.  While the vegetables cook, begin the sauce in a medium sauce pot over medium-low heat.  Add the diced tomatoes, tomato paste, apple cider vinegar, brown sugar, mustard, chili powder, and salt and stir to combine.  Allow to simmer until the meat and vegetables are ready, stirring occasionally.

4.  Once the veggie pan is mostly moisture-free, add the ground beef and cook until the beef is completely browned, 5 to 7 minutes.  Stir in the corn kernels.

5.  Combine the meat-veggie mixture with the sauce and allow to cook for 10 minutes, or until heated through.  Serve on whole-wheat buns or stuffed into pita pockets.

Serious multi-tasking to cook this dish in under 30 minutes!

What's not to love?

It's adorable and delicious!

To freeze: Allow to cool to room temperature and store in an airtight container.  If stored as single-servings, it is quickly reheated in the microwave or a saucepan for a lightening-fast weeknight meal.


Recipe from the awesome Budget Bytes cookbook by Beth Moncel