Sloppy Joes

This recipe comes from my Grandma. Admittedly, I didn’t always appreciate how good it was when I was younger, but I’ve since grown wiser.

Sometime during this past year, I heard my husband mention that he liked Sloppy Joes, and I realized that we’d never made any. I whipped these up one evening, and he loved them. He ate several and our leftovers didn’t last long.

Foolishly, I thought I would try another Sloppy Joe recipe that I found on another site. It looked promising, but in the end it was a big disappointment! For our house, we’ll just stick with Grandma’s tried and true!

One thing I did differently, though, is I substituted ground turkey for the ground beef to make it a little healthier. Either works well and tastes great.


Grandma’s Sloppy Joes

1 lb ground beef or ground turkey
1 small onion, diced
1 T flour
1/3 c water
about 2 c Ketchup
1/2 – 1 T Worcestershire sauce
1/2 tsp chili powder
1 1/2 tsp salt
1 T sugar
1/4 tsp pepper

In a large skillet, scramble meat over medium heat. Add onion to meat while it is cooking to help the onion soften.

Once meat is scrambled and is no longer pink, add all other ingredients. Note: all measurements are approximations. Grandma cooks using her senses–sight, smell, taste, feel, etc. I sort of do the same with this recipe, but these are the approximate measurements I use.

Simmer uncovered for 10-15 minutes.

Serve on buns with lettuce, if desired.


Italian Turkey Soup

I found this recipe one day when I was hunting for something yummy and warm on a cold, wet day. This looked promising, although I was a bit skeptical about adding the spinach. Silly me! It was absolutely scrumptious, and my husband and I were able to enjoy it for a few days.

We basically prepared the soup according to the recipe found at Our Best Bites, but next time, I’d like to try substituting Italian turkey sausage for the ground turkey.


Italian Turkey Soup
from Our Best Bites

Extra Virgin Olive Oil
1/2 lb ground turkey
1 small onion (about 3/4 C) diced
4-5 garlic cloves, minced
1 T Dry Italian seasoning (or I think Kate used this)
1 can (15oz) canned diced tomatoes
1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and rinsed
32 oz chicken broth
(Note: I mixed up my own broth using Better than Bouillon)
1 tsp dry oregano
1/4 tsp dry basil
1 T dried parsley (or about 1/4 C fresh)
4-6 C fresh spinach (you could use frozen too)
fresh Parmesan cheese

Pour a couple swigs of extra virgin olive oil (1-2 T) into a large stock pot. Turn burner to med-high heat.

When oil is nice and hot, add diced onions, minced garlic, and ground turkey. Stir to combine and add the 1T dry Italian seasoning, along with about 1/2 t salt and several turns of black pepper. Cook until turkey is completely cooked through. When you’re browning ground beef or turkey for soup it’s important to cook it all the way through before adding the liquid or it will end up mushy.

(If you want to cook this via slow-cooker, place the turkey mixture in the crock pot now and continue. Although, you may want to hold off adding your beans until about 15 minutes before you’re ready to eat or they might turn to mush in there.)

Add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a simmer and simmer for at least 10 minutes, and up to 20.

While soup is simmering chop spinach. I chop it up really small so my kiddo doesn’t notice it’s something healthy. Add in spinach and parsley and stir until wilted. Also, additional salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.