EASY BACK-TO-SCHOOL DINNERS | BBQ VEAL SLOPPY JOE TOTCHOS & VEAL LETTUCE WRAPS

Today I am partnering with Veal, Discover Delicious, funded by beef farmers and ranchers, to share two FAST and EASY dinner recipes--BBQ Veal Sloppy Joe Totchos & Veal Lettuce Wraps.
For more information about @vealdiscoverdelicious, visit www.veal.org
BBQ SLOPPY JOE TOTCHOS
1 bag potato tots
1 Tbsp. olive oil
1 lb. ground veal
1 small onion, diced
1-8 oz. can tomato sauce
1/4 c. brown sugar
1/2 c. ketchup
1/4 c. white or apple cider vinegar
1/4 c. molasses
1 tsp. ground mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. Worcestershire sauce
shredded cheddar cheese
3 chopped green onions, for garnish
Bake the potato tots according to package directions. Add the olive oil to a large nonstick skillet over medium high heat. Add the ground veal and onions. Break up the ground veal and cook over medium heat until browned and the onions have softened. Add the tomato sauce, brown sugar, ketchup, vinegar, molasses, ground mustard, garlic powder, onion powder, Worcestershire sauce, and a dash of salt and pepper. Stir to combine, Cover and simmer over low heat for 10 minutes, stirring occasionally. Push the cooked potato tots close together on the baking sheet. Spoon the sloppy joe mixture over the tots. Sprinkle with shredded cheddar cheese. Bake for 2-3 minutes or until the cheese has melted. Sprinkle the green onions over the top to garnish.
VEAL LETTUCE WRAPS
1 lb. ground veal
1 box white button mushrooms, washed and dried
1 Tbsp. olive oil
1 tsp. sesame oil
1/2 tsp. dried ginger
1/2 tsp. garlic powder
2 Tbsp. low sodium soy sauce
1 Tbsp. rice wine vinegar
1/3 cup Japanese BBQ sauce
1 tsp. sriracha (more if you want it spicier)
1 small can sliced water chestnuts
3 chopped green onions
Romaine, iceberg or butter lettuce for serving (separate the leaves, wash them, then pat dry)
Add the olive oil and sesame oil to a large nonstick skillet over medium high heat. Remove and discard stems from mushrooms and chop up the mushroom caps. Cook the ground veal and chopped mushrooms until the meat is browned and the mushrooms have softened. While they cook, sprinkle in the dried ginger and garlic powder and stir to combine. Once the meat is cooked through, add the soy sauce, rice wine vinegar, Japanese BBQ sauce, and sriracha to taste. Chop up the water chestnuts and add to the meat mixture. Sprinkle the green onions over top and stir everything to combine. To serve, spoon the meat mixture into individual lettuce leaves.
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[@ellendelights]

I’m in Veal Heaven, awesome Meals Anne!!! Looks super tasty 😋

[@rufusred44]

I'm impressed if you can get your kids to eat a lettuce wrap. I don't have kids but I imagine they can be finicky.

[@AnnesFamilyRecipe]

It’s baffling the things they will happily eat and those they will absolutely reject. But this was surprisingly a winner!

[@rufusred44]

@@AnnesFamilyRecipe Congrats!