One of my favorite cookbooks is “Cook Smart, Eat Well” by Cooking Light. It is a collection of easy-to-make recipes that are both simple and healthy. One of the features of this book is that it gives you a “game plan” for each recipe, so that you know which order to prepare and cook the meal in so that you maximize your time and cook as efficiently as possible. This is very helpful on a busy weeknight!
I never used to be a huge fan of sloppy joes, but this recipe changed my opinion and now I love them. This is the perfect weeknight meal, and it makes excellent leftovers. The ingredients are simple, and several of them are pantry staples: onion, green bell pepper, garlic, ground beef, tomato paste, chicken broth, a few spices, hamburger buns, and canned corn. The bell peppers and corn add color, sweetness, and tastiness to the dish. You will not be disappointed with this recipe!
Recipe from: Cooking Light
- 1 teaspoon canola oil
- 1 cup finely chopped onion
- 1 cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1 ½ pounds lean ground beef
- 1 (6-ounce) can no salt-added tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 (15-ounce) can no salt-added corn, rinsed and drained
- 6 (1 ½ -ounce) whole wheat hamburger buns, toasted (toasting is optional)
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, bell pepper, and garlic; sauté 3 minutes.
- Add meat to pan; cook 5 minutes or until browned, stirring to crumble.
- Stir in tomato paste; cook 2 minutes.
- Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally.
- Stir in corn; cook for 2 minutes or until thoroughly heated.
- Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.