Creamy Coleslaw and Crock Pot Sloppy Joes

In life, sometimes those days during the work week get to you, and for me instead of turning to alcohol I turn to comfort food. Yet I know comfort food can be fattening and not good for you. That is why I like using alternatives. So when I decided to make Sloppy Joes, I used my ground deer meat that is taking over my freezer since august from my husband's hunting trip in Utah. I'll show you my freezer in a minute, and you'll see what I mean. 

Now for the coleslaw, I am crazy in love with coleslaw as well as Macaroni salad, but that family recipe is something I'll post later on, be looking for it it's amazing! Anyways back to coleslaw, I like mine creamy, and I always loved KFC's, don't ask me why, I know it is probably so bad for me. I can say once you have homemade coleslaw you wont want any store bought ever again. To help the creamy coleslaw be a little bit on the lower calorie side, I ended up substituting regular mayo for light.

My freezer full of deer meat in different cuts.

Creamy Coleslaw

*Serves about 10 people, 88 calories per serving*

1 cup light mayo

2 tbsp Dijon mustard 

2 tbsp apple cider vinegar

2 tbsp sugar

1 tbsp celery seed

1 tbsp minced onion

1/2 tsp kosher salt

1 (16 oz) bag shredded cabbage with carrots

In a medium size bowl combine mayo, mustard, vinegar, sugar, celery seed, minced onion, and salt.  Put cabbage mixture in a large serving bowl, and pour the liquid mixture over cabbage and toss until fully coated with dressing. Refrigerate for 2-3 hours before serving and make sure to eat within 2 days, or until soggy.

Sloppy Joes

*8 servings, 247 calories per sandwich*

1 pound ground turkey, beef, or deer (whichever you prefer)

1 can (10 3/4 oz) reduced sodium condensed tomato soup, undiluted

1/2 cup ketchup

1 tbsp brown sugar

2 tbsp mustard

1/4 tsp pepper

8 hamburger buns ( I bought the hawaiian rolls)

If you want to add extra crunch to the mix add...

1 small onion, chopped

1/2 cup chopped celery

1/4 cup chopped green pepper

In large saucepan coated with cooking spray, cook meat and (vegetables if you want to add them) on medium heat until meat is no longer pink; drain if necessary (I always drain the fat). 

Stir in soup, ketchup, brown sugar, mustard, and pepper.

Transfer to a 3-qt. slow cooker. Cover and cook on low for 4 hours. Serve on hamburger buns.

I hope you enjoy both these recipes as much as my husband and I did. 

Enjoy!