Sloppy Janes

We really enjoyed this recipe that I found in my March issue of Redbook Magazine.

I am going to list the recipe as in the magazine and then I will tell you what I did differently out of necessity!!

1 Tbsp. canola oil
1 Cup each chopped scallions and chopped yellow and orange bell peppers
1 Tbsp. garlic paste
1 lb. ground turkey or chicken
1 (14 1/2 oz) can fire roasted diced tomatoes
2 Tbsp. Worcestershire sauce
1 chipotle chile in adobe sauce chopped
1/2 tsp. salt
4 pieces of cornbread or 4 toaster corncakes halved
1 Tbsp. red wine vinegar
1/4 cup chopped fresh cilantro

1. In a large nonstick skillet, heat oil over medium-high heat. Add scallions and bell peppers and cook, stirring constantly, 2 minutes. Add garlic paste and cook, stirring constantly, 1 minute.

2.Add turkey and cook, breaking it up with a wooden spoon, stirring until no longer pink, 3 minutes. Add tomatoes and their juices, Worcestershire sauce, chipotle chile, and salt. Reduce heat to medium and cook, covered, 3 minutes.

3. Meanwhile, toast cornbread or corncakes.

4. Stir vinegar and cilanto into turkey mixture.

5. Spoon 1/2 of the Sloppy Jane mixture over 4 slices of cornbread, dividing evenly. Repeat with the remaining Sloppy Jane mixture and cornbread.

Okay first I used beef instead of turkey or chicken. I know it is better for you but we have tried it in several recipes and really don't like the turkey and chicken.

My grocery did not have chipolte chile in adobo sauce chopped so I left that ingredient out.

Jiffy Cornbread in a muffin top pan worked great for the cornbread.