Daily Archives: September 9, 2017

The Best Turkey Sloppy Joes

Looking for a quick and easy weeknight dinner meal?  Then you’ve landed at the right place.   This sloppy joe recipe is not only comforting and filling, but it’s also healthy!  Skip the canned stuff and make this super easy recipe using ingredients you may already have in your pantry.  The addition of barbecue sauce gives these joes a hint of sweetness which pairs perfectly with the tomato flavor.  Make this recipe completely gluten free simply by using gluten free barbecue sauce and buns!

Ingredients

1 teaspoon olive oil

1 small onion, chopped

1 package ground turkey breast (about 1 1/4-1 1/2 pounds)

1/2 red bell pepper, diced

1 cup no-salt added tomato sauce

1/4 cup barbecue sauce

2 teaspoons Worcestershire sauce

1 teaspoon chili powder (optional)

1/8 teaspoon salt

dads of black pepper

6 whole grain or gluten-free burger buns, toasted

Directions:

  1. Add olive oil to a skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. 
  2. Add ground turkey to the pan.  Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add tomato sauce, barbecue sauce, Worcestershire sauce, chili powder, salt, and black pepper.  Stir to coat the turkey.
  3. Turn the heat down to simmer and cook the sloppy mixture for 15 minutes.
  4. Serve on toasted buns.

Pesto Zucchini Noodles

Zucchini noodles make such a great low carb side dish and better yet, fun way to get your kids to eat veggies!! I bought these @traderjoes frozen zucchini spirals, which for a busy mom like myself.. healthy frozen foods like this always come in handy!  Here is how I prepared this easy and healthy side dish and how you can do it with fresh zucchini noodles.

This recipe took less than 10 minutes to make!! BTW; for basic pesto I use the Food Network basil pesto recipe and will also play with ingredients and do 1/2 spinach + 1/2 basil, use walnuts instead of pine nuts etc.

Ingredients

1 package of frozen zucchini noodles (OR you can use 3 cups of fresh zucchini noodles)

2 tablespoons pesto (store-bought or homemade)

  1. If using the frozen noodles, defrost in a pan over medium heat (as per pkg directions); being very careful not to overcook bc they will get mushy.  If using fresh, simple saute in a pan for about 3 minutes until noodles soften.
  2. For the frozen noodles, drain them like you would do pasta noodles.
  3. Now add noodles back to the pan and add pesto and saute for about 30 seconds, just to coat all of the noodles. Super easy right?!