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Skinny Sloppy Joes with Tangy Slaw

Ingredients

  • Sloppy Joes
  • 1 tablespoon olive oil
  • 1 pound (500g) extra lean ground beef - fresh or frozen
  • 1 medium red onion, chopped
  • 1 medium green or red bell pepper, chopped
  • 1 carrot, grated
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 tablespoon Worcestershire Sauce - optional
  • 4 tablespoons apple cider vinegar
  • 1 cup (250ml) chopped tomatoes - canned or fresh with their juice
  • 4 tablespoons (80g) tomato paste
  • 1 cup (250ml) water
  • 1/2 cup (45g) rolled oats
  • Tangy Coleslaw
  • 1 tablespoon grainy dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 red onion, ~nely chopped

Directions

1. To the heated pressure cooker add olive oil and slab of frozen ground beef.
2. Brown the slab on both sides (about 8 minutes per side).
3. Push beef aside and add onions, peppers, carrots, salt and garlic powder and saute’ until the
veggies are soft (about 5 minutes).
4. Add Worcestershire sauce, vinegar, chopped tomatoes, tomato paste, water and mix well. If the
frozen slab of meat has softened, break it up into chunks and lift-up any brown bits of meat from the
base of the cooker into the mixture.
5. When the contents of the cooker come to boil sprinkle the oats on top of the mixture and do not stir.
6. Close and lock the lid of the pressure cooker.
7. For electric pressure cookers: Cook for 10 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has
reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure
cooking time.
8. When time is up, open the cooker by releasing the pressure very slowly. If the pressure release speed
cannot be regulated by your cooker’s valve, simply release pressure in short bursts. If anything other
than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in
small bursts), again.
9. Raise the heat and reduce the contents, stirring constantly, for 5 minutes – mix and break-up the
ground meat.
10. Let stand for an additional 5 minutes to thicken before serving.
for coleslaw:
1. Combine the mustard, vinegar and honey in the base of a large bowl and whisk together.
2. Mix-in the cabbage, carrots and onions.

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Related Recipes

Skinny Sloppy Joes with Tangy Slaw

Ingredients

  • Sloppy Joes
  • 1 tablespoon olive oil
  • 1 pound (500g) extra lean ground beef - fresh or frozen
  • 1 medium red onion, chopped
  • 1 medium green or red bell pepper, chopped
  • 1 carrot, grated
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 tablespoon Worcestershire Sauce - optional
  • 4 tablespoons apple cider vinegar
  • 1 cup (250ml) chopped tomatoes - canned or fresh with their juice
  • 4 tablespoons (80g) tomato paste
  • 1 cup (250ml) water
  • 1/2 cup (45g) rolled oats
  • Tangy Coleslaw
  • 1 tablespoon grainy dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 red onion, ~nely chopped

Directions

1. To the heated pressure cooker add olive oil and slab of frozen ground beef.
2. Brown the slab on both sides (about 8 minutes per side).
3. Push beef aside and add onions, peppers, carrots, salt and garlic powder and saute’ until the
veggies are soft (about 5 minutes).
4. Add Worcestershire sauce, vinegar, chopped tomatoes, tomato paste, water and mix well. If the
frozen slab of meat has softened, break it up into chunks and lift-up any brown bits of meat from the
base of the cooker into the mixture.
5. When the contents of the cooker come to boil sprinkle the oats on top of the mixture and do not stir.
6. Close and lock the lid of the pressure cooker.
7. For electric pressure cookers: Cook for 10 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has
reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure
cooking time.
8. When time is up, open the cooker by releasing the pressure very slowly. If the pressure release speed
cannot be regulated by your cooker’s valve, simply release pressure in short bursts. If anything other
than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in
small bursts), again.
9. Raise the heat and reduce the contents, stirring constantly, for 5 minutes – mix and break-up the
ground meat.
10. Let stand for an additional 5 minutes to thicken before serving.
for coleslaw:
1. Combine the mustard, vinegar and honey in the base of a large bowl and whisk together.
2. Mix-in the cabbage, carrots and onions.