Sloppy Janes over Cornbread Toasts
Zucchini Fries
Ingredients
- 1 lb ground turkey
- 2 carrots, chopped
- 1 green bell pepper, chopped
- ½ cup chopped onion
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1½ Tbsp Montreal steak seasoning
- 1 Tbsp brown sugar
- 2 tsp yellow mustard
- 2 tsp red wine vinegar
- 1 (8.5-oz) pkg corn muffin mix
- ¼ cup butter, softened
Instructions
- Cook turkey, carrots, bell pepper, and onion in a Dutch oven over medium heat until browned and turkey is crumbly; drain and return to pot.
- Stir in tomatoes, steak seasoning, brown sugar, mustard, and vinegar. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened.
- Meanwhile, bake cornbread according to package directions for 6 muffins.
- Preheat broiler. Cut muffins in half horizontally; spread butter over cut sides, and place on a large baking sheet. Broil 1 to 2 minutes or until toasted.
- Divide cornbread among 6 plates. Serve turkey mixture over cornbread.
Side Dish Ingredients
- 3 large zucchini
- 1 large egg
- 2 Tbsp milk
- 1¼ cups panko breadcrumbs
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Cut zucchini into 3-inch sticks.
- Whisk together egg and milk. Combine breadcrumbs, garlic salt, and pepper.
- Dip zucchini in egg mixture; coat in breadcrumb mixture. Place zucchini on a greased baking sheet.
- Bake 25 minutes or until browned and crisp.
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