Apricot Green Chile Turkey Sloppy Joes, Brie, Mushroom and Arugula Pasta, Sausage and Sweet Potato Bake: Recap








apricot green chile turkey sloppy joes


I took the original recipe and made it my own. I never liked sloppy joes growing up so I haven’t made them often as an adult. but I had the hamburger buns leftover from last week’s bbq chicken debacle and decided to give it a whirl. I don’t cook with ground beef often and pinterest came to the rescue with this recipe.


let me know how it goes if you try my version of the recipe. I’m quite proud of it. I simply chose to not use the garlic from the original recipe. I bet it would be killer though. The leftovers were good too. I had mine with a fork instead of a bun which still good.


Apricot Green Chile Turkey Sloppy Joes
adapted from http://www.onestrangeherd.com/1-homemade-sloppy-joes/
  • 1.5 pounds ground turkey
  • 1 bell pepper diced, I used orange
  • ½ large (or whole small) onion diced
  • 10 oz bag of sliced brown mushrooms diced
  • 4 oz can of diced green chiles
  • 1 - 4 tsp chili powder depending on preference
  • 2 tsp Worcestershire sauce
  • ¼ C apricot preserves
  • ¾ C ketchup
  1. in large, sided skillet over medium high heat, saute onion and bell pepper in some olive oil until soft about 3 minutes
  2. add ground turkey and mushrooms and break up ground turkey. cook until no more pink
  3. while turkey is cooking, combine the remaining ingredients in a bowl
  4. reduce heat to low on turkey saute pan, add sauce and bring to a simmer.
  5. cover and simmer for 10 minutes
  6. remove lid and continue to simmer for 5 minutes or until thickened
  7. serve with your favorite hamburger bun- toasted preferred!










brie, mushroom and arugula pasta


adult mac n cheese brought to us by leftover brie from last week’s charcuterie leftovers. i used the full 16 oz of pasta instead of 12 (because who has time to store 4 oz of pasta for an unknown future use), bought yellow onion instead of red and used 10 oz of sliced white mushrooms instead of button mushrooms. I also used champagne instead of white wine because I had some open in the fridge (so fancy).


overall this was a lovely dish. while Joe stirred it together for me we both thought that 4 cups of arugula was ridiculous- but that’s because it wasn’t done wilting yet. We only used 2 handfuls or so and eating the leftovers I definitely missed the extra arugula.










sausage and sweet potato bake


technically this meal was free this week. I bought the sausage a couple weeks ago, didn’t use it, and froze it for a future use (ta-da). the sweet potato was an extra bought last week that needed to be used before it spoiled.


this meal was quite tasty. I served it with some coleslaw from last week that we both were very over by now so we didn’t eat much of it. Joe ended up having a second sausage so the leftovers were one meal of some sweet potato and one sausage.


Sausage and Sweet Potato Bake
  • 1 large sweet potato peeled and diced
  • 4 fully cooked sausages, I used chicken garlic herb
  • olive oil
  • salt, pepper and chili powder
  1. preheat oven to 375 degrees
  2. in baking dish toss diced sweet potato with a little olive oil, salt, pepper and chili powder
  3. add sausage on top, in center of pan
  4. bake 15 minutes, turn sausage and bake another 5-10 minutes until sweet potato is done




The croque monsieur will have to wait until I get over this cold.


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