Tuesday, February 9, 2016

Grammie's One-Pot Sloppy Joe Pasta

My Grammie was a remarkable woman.  She was a very traditional and old-fashioned farmer's wife who took immense pride in everything she did.  I have many fond memories of helping my Grammie bake cookies, pies, bread, and main courses.  I loved when she would let me turn the old tin built-in flour sifter that had been in our family farmhouse for generations. We would careful stoke the old wood stove to prepare it for any kind of baking or cooking.  I would often be covered in flour and I'm sure she wondered if I would ever manage to not burn something.  She'd be pretty impressed with me right now! 
Grammie taught me everything I know about cooking and is the inspiration for many of my dishes. She was famously (in our small town) known for her Sloppy Joes.  They are legendary. The smell of the beef, onions, and peppers cooking always reminds me of her and helping her cook the sloppy joes at the agricultural fair for hundreds of people. I have modified my Grammie's recipe to make it a super easy and quick one-pot pasta dish instead of the traditional sloppy joe.  It's a perfect weeknight meal for a busy family. I hope that you enjoy this recipe and get to create some wonderful memories as well.  

Grammie's One-Pot Sloppy Joe Pasta
Servings: 6 ★ Size: 1 generous cup ★ 
Smart Points 10 ★ Points Plus 10 ★ Calories: 415 ★ Total Fat: 9 g ★ Saturated Fat: 3 g ★ Protein: 29 g ★ Carbohydrates: 53 g ★ Fiber: 6 g ★ Sugars: 12 g ★ Sodium: 530 mg ★ Cholesterol:  50 mg


· 1lb 90% lean ground beef
· 1 medium onion, diced
· 1 bell pepper (any color), diced
· 1/2 cup (125 ml) ketchup
· 2 tablespoons (40 ml) yellow mustard
· 1 tablespoon (20 g) brown sugar
· 28 ounces (790 g) diced tomatoes
· 1 1/2 cups (750 ml) chicken stock, low-sodium
· 1 1/2 cups (750 ml) water 
· 12 ounces (350 g) whole wheat pasta
· 4 ounces (120 g) half-fat cheddar, shredded 

1. In a dutch oven or a deep covered skillet, brown the ground beef and drain any excess fat.  Add the diced onion and peppers.  Cook over a medium heat for 5 minutes.  The onions and peppers should be beginning to soften.

2. Add the ketchup, mustard, brown sugar and diced tomatoes.  Stir until the mixture is well combined.

3. Sir in the chicken stock, water, and whole wheat pasta.  Turn the heat up to high and bring to a boil.  When the pasta has reached a boil reduce the heat down to a simmer. Cover the pasta and cook for 15-20 minutes, stirring occasionally, until the pasta is done.

4. Sprinkle the half-fat cheddar over the top.  Replace the cover and cook for an additional 1-2 minutes or until the cheese has completely melted.

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