No Salt Sloppy Joes Recipes

NO-SALT SLOPPY JOES

No-Salt Sloppy Joes image

As far as I can tell, this came from the University of Nebraska, Lincoln. By making your own seasoning mix, you control the sodium, along with the rest(which chili powder,ketchup, etc. you prefer). By using salt-free ketchup, you can eliminate the salt and still serve a tasty Sloppy Joe.

Provided by rodney h.

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
1 tablespoon dried onion flakes
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon chili powder
1/4 teaspoon cracked black pepper
1 cup salt-free ketchup
1/2 cup water

Steps:

.While browning the ground beef, mix the dry ingredients. After beef is browned, drain off drippings, add seasoning mix and liquid ingredients. Simmer for 10 minutes, stirring often, til desired thickness, if necessary, add water.
1 8 oz can tomato sauce +1 to 2 tablespoons vinegar + 1 teaspoon sugar can be substituted for the salt-free ketchup.

Nutrition Facts : Calories 309.1, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 747.3, Carbohydrate 16.5, Fiber 0.4, Sugar 14.2, Protein 22.4

SLOPPY JOES

Sloppy Joes image

Provided by Ellie Krieger

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns

Steps:

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Nutrition Facts : Calories 248 calorie, Fat 4 grams, SaturatedFat 1.1 grams, Sodium 535 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 18 grams

COUNTRY SLOPPY JOES WITH FRIED ONIONS

Country Sloppy Joes with Fried Onions image

I like to think of this as a grown-up version of that favorite sandwich we all had as kids. Instead of ground beef with the sweet tomato-based barbecue sauce, I like to slow-cook brisket instead for fall-apart-tender sloppy joes. That's not all though-I top them off with crispy fried red onion rings and pickle chips.

Provided by Kardea Brown

Categories main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 30

Ingredients

2 tablespoons olive oil
One 2-pound beef brisket, fat cap trimmed, sinew removed
1 tablespoon Miss Brown's House Seasoning, recipe follows
1 medium onion, diced
1 red bell pepper, diced
2 cups beef broth
1 bay leaf
Kosher salt and freshly ground black pepper
4 hamburger buns
Dill pickle chips, for serving
One 14.5-ounce can diced tomatoes, undrained
2 cups ketchup
1/2 cup firmly packed light brown sugar
1/3 cup molasses
2 tablespoons apple cider vinegar
1 tablespoon garlic powder
1 tablespoon Dijon mustard
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
Vegetable oil, for frying
1/2 medium red onion, sliced into 1/4-inch-thick rings
1 cup buttermilk
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 teaspoon Miss Brown's House Seasoning, recipe follows
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 300 degrees F.
Start the brisket: Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the brisket with the House Seasoning. Place the brisket, fat-side down, in the hot Dutch oven and brown until a deep golden crust forms, 5 to 7 minutes. Turn the brisket over and brown on the other side, another 5 minutes. Remove the brisket from the Dutch oven. Add the onions and bell pepper to the drippings in the Dutch oven and stir until well coated in oil. Add the beef broth and bay leaf and bring to a boil. Return the brisket to the Dutch oven. Cover and place in the oven. Bake for 3 hours.
Meanwhile, make the sloppy joe sauce. Combine the diced tomatoes, ketchup, brown sugar, molasses, apple cider vinegar, garlic powder, mustard, paprika and cayenne pepper in a medium saucepan. Bring to a boil. Reduce the heat and simmer over medium-low until slightly thickened and reduced by one-fourth, about 30 minutes.
After the brisket has baked for 3 hours, pour 2 cups of the sauce over the brisket. Cover the Dutch oven and continue baking the brisket until tender, 30 minutes longer. (Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.) Shred the meat using two forks and stir in 1 more cup of sauce. Season with salt and pepper.
During the last 30 minutes, make the fried onions: Pour oil halfway up the sides of a large cast-iron skillet and heat to 350 degrees F.
Place the onion in the buttermilk in a small bowl. Place the flour in a shallow baking dish and season with salt and pepper. Working with a few onions at a time, dredge them in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes. Remove the onions to a baking sheet with a wire rack and sprinkle with the House Seasoning while still hot. Repeat with the remaining onions and set aside.
To assemble the sandwiches, spoon some of the brisket on the hamburger bun bottoms. Top with the fried onions, pickles and bun tops.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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