Happy winter to you all! First of all, HUGE thanks to everyone who submitted a comment to my previous post. Your responses were overwhelming; beautiful, inspiring, funny and touching. I love you guys, my amazing readers, for all your continued support over the years toward this blog. As promised, a winner was picked randomly and will be sent Cybele Pascal’s new book! Stay tuned for another giveaway, this time for MY book..which will be out in just under two weeks…Feb. 5th! I can’t believe the time is finally here! So excited to share this latest book with you guys and hope you enjoy it as much as the baking book.
Speaking of my new book, here is one of my favorite weeknight dinner recipes from The Food Allergy Mama’s Easy, Fast Family Meals that is kid friendly and easy to make; Turkey Sloppy Joes. I should have really called them Sloppy Johnnies because it’s John’s all time favorite meal, and one that he has requested as his birthday dinner for years. It’s also full of finely chopped veggies, which I love because my little guy Michael despises veggies in any form, so this is my sneaky way of getting the good stuff into him without him knowing.
Thanks so much everyone and Happy Cooking!!
TURKEY SLOPPY JOES
1 tablespoon extra virgin olive oil
1 small yellow onion, finely diced
Â½ green bell pepper, seeded and finely diced
Â½ red bell pepper, seeded and finely diced
1 celery stalk, finely diced
1 carrot, peeled and finely diced
1 small garlic clove, finely diced
Â½ teaspoon kosher salt
Â¼ teaspoon freshly ground pepper
1 Â½ pounds ground turkey (dark meat)
1 tablespoon light brown sugar
1 teaspoon dry mustard
1 15 oz. can tomato sauce
1/3 cup ketchup
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce (omit if
Â you have a soy allergy)
6 allergen-friendly hamburger buns, light toasted in 300 degree oven for a few minutes if desired.
In a large skillet heat olive oil over medium high heat and add onion, bell peppers, celery, carrot, garlic salt and pepper until vegetables are softened and onion and is translucent, about 5 minutes. Add ground turkey and cook breaking up with a wooden spoon, until no longer pink and cooked through, about 7-9 minutes.
Add brown sugar, dry mustard, tomato sauce, ketchup, tomato paste and Worcestershire sauce to vegetable and turkey mixture. Stir well and simmer until slightly thickened, about 5-7 minutes. Serve on toasted allergen friendly buns.
FREEZER TIP: Mixture can be frozen up to two months in either a resealable plastic freezer bag or container. Reheat over medium low on stove top.