Sloppy Janes over Cornbread Toasts
Zucchini with Garlic
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
- 1 (8-oz) can tomato sauce
- 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, tomato sauce, 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 zucchini, halved and sliced
- 2 Tbsp olive oil
- 4 cloves garlic, minced
Side Dish Instructions
- Cook zucchini in hot oil in a large nonstick skillet over medium-high heat 5 minutes, stirring occasionally. Add garlic; cook 1 minute. Season with salt and pepper to taste.
Budget Friendly Meal Plan
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