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Our second grandchild is due in about a month. The soon-to-be-mamma-again may or may not be in nesting mode already, but this grammy certainly is. My nesting consists of preparing and freezing meals to take to the new parents when the baby arrives.

That’s why many of our meals for the past week (and for several weeks to come) are large batches or double batches of freezer meal recipes. We eat some for supper, the Man of Steel packages some for lunch at work the next day, and the rest goes in the freezer.

This recipe for turkey-veggie Sloppy Joes is one we really liked. It comes from the Go Ahead and Snicker website.  I used less ketchup and more tomato paste (because we were out of ketchup), substituted yellow pepper for the green and red (because that’s what was on hand), used regular-sized buns rather than sliders (because it takes too many sliders to fill up the Man of Steel), and made sure the buns were dairy-free (because life is just better that way).

This recipe will be used in our kitchen again for 2 reasons. First, they were really good Sloppy Joes. Second, no one at our house drinks beer so the rest of the six pack needs using up.

Turkey Veggie Sloppy Joe Sliders

1 pound ground turkey
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup corn
3 tablespoons chili powder
1/2 cup tomato paste
2 Tbls. Worcestershire sauce
1/3 cup ketchup
1 bottle of dark beer
olive oil
salt and pepper
non-dairy hamburger buns

Fry turkey in a dutch oven, crumbling with a spoon or spatula until well-browned. Add onion, bell pepper, and garlic and cook until veggies are tender. Add chili powder and tomato paste and cook a few minutes, stirring constantly. Add ketchup and beer and cook, stirring until foam subsides. Reduce heat to a simmer and cook for 15 minutes for a runny sauce, 30 minutes for a thicker sauce. (I did 30 minutes) Season with salt and pepper, add corn and cook until heated through. Serve on buns.