Happy St. Patrick’s Day! If you’ve been following the results this week, you probably already guessed what would be in the leftover creation today. The sloppy joes! While my husband and toddler liked them, I was not a fan (it seems I just don’t like sloppy joes). So, I’m converting part of the leftover mix into a new meal to see if I’ll like it in another way. I love skillet scrambles at diners, you know, the kind with home fries and eggs with some sort of toppings mixed in? My favorite has peppers and onions. So, I’m making a skillet scrambler and topping it with a scoop of Sloppy to be mixed into the skillet (this way everyone can get the ratio they like).
Sloppy Skillet Scramble
2 C Mozzarella cheese
1 C vegetable broth
3 cloves garlic, minced
House seasoning, to taste
cilantro, to taste
Sloppy Joe mix
Preheat oven to 400. Dice potatoes into cubes and lay out on a greased cookie sheet. Cover potatoes with olive oil, seasoning and cilantro. Bake for 30-40 minutes until at desired crispiness.
Meanwhile, brown diced onion and garlic with a bit of olive oil, adding veggie stock when the onions are nearly brown. Once browned, make a well in the middle of your pan and reduce heat to medium. Crack your eggs into the center and scramble, mixing in onion and garlic as soon as eggs are soft scrambled. Top mixture with mozzarella and cover pan. Continue cooking until eggs are fully cooked and cheese is melted (about 3 minutes).
Serve potato skillet mix in bowls and top with an ice cream scoopful of sloppy joe meat (or sub in any seasoned meat you desire). Serve with tortillas or bread.
Holy cow I like sloppy joes! I had a long debate with myself (and a bit with my husband) about whether to turn the joes into a skillet scramble or a Sloppy Juan Taco Salad. I love the name of the salad, but I’m glad I tried the skillet. It’s fantastic on its own and great with the sloppy joe, too! I think I just needed cheese in my joes.
Have you found a way to make a recipe or food you dislike into something you love?
Project Food Budget:
We’re doing great with the budget this month. We spent over our weekly budget this week, but we’d done so well in previous weeks it was fine. We spent $100 for store groceries and $38 on our CSA organic vegetable and fruit box, for a total of $138. We’re at $222 on March 17, which means we only have $78 left in the budget, but we probably will only have one more CSA box charge before April starts. We’re pretty much set for the month.
Goal: $75/week, $300/month
Actual: $138 + previous weeks’ $94 = $222
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This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,What’s on Your Plate?,·No Whine Wednesday, Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, Grocery Cart Challenge, Cooking Thursday and Ultimate Recipe Swap.