Wednesday, February 11, 2015

Got Leftover Brisket? Do this the next night:

This was stupid good you all! My only suggestion is to take the 2 TEA of chili powder as a suggestion, you could always do less. I thought it was a bit spicy, it didn't stop our toddler from enjoying it though. We all really, really liked this and despite my poor picture it actually made a very pretty plate!

Open-Faced Brisket Sloppy Joes Sweet Potato Wedges and Dill Pickles

Recipe selected from the eMeals Slow Cooker Clean Eating Family Plan.

Open-Faced Brisket Sloppy Joes

Classic Favorite
Serves 4-6


  • 1 Tbsp olive oil
  • 2 onions, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 (14.5-oz) can organic fire-roasted diced tomatoes
  • 2 tsp chili powder
  • 4 cups reserved chopped brisket and 1 cup sauce (from Brisket and Onions recipe)
  • 2 Tbsp packed brown sugar
  • 1 (12-oz) whole-wheat baguette, halved lengthwise


  1. Heat oil in a skillet over medium heat; add onion and bell pepper.
  2. Cook, stirring occasionally, 10 minutes or until tender.
  3. Stir in tomatoes and chili powder; cook 1 minute.
  4. Add brisket and sauce and brown sugar; stir.
  5. Cover and cook 10 minutes, stirring occasionally, until thoroughly heated.
  6. Preheat broiler.
  7. Broil baguette, cut sides up, until toasted.
  8. Cut each half into 3 pieces; top with brisket mixture.

Sweet Potato Wedges and Dill Pickles

Serves 4-6


  • 2 large sweet potatoes, peeled
  • 2 Tbsp olive oil
  • 6 dill pickle spears


  1. Preheat oven to 425°F.
  2. Cut potatoes into wedges; toss with oil, and place on a rimmed baking sheet.
  3. Bake 20 minutes or until tender.
  4. Serve with sandwiches and pickles.



No comments:

Post a Comment

Thank you so much for taking the time to leave me a comment!
- April