Tex-Mex Tuesday or Wednesday

Well this meal didn’t happen on Tuesday because I had a night off from work and we decided to go to dinner with friend. I knew that I needed to make it on Wednesday so my veggies wouldn’t go bad. So we made a few shifts in the menu plan. The recipe in Clean Eating Sep/Oct inspired me but I used a bunch more turkey and added my favorite spices. My recipe ended up being huge!! I think it grew in the pan. We still have leftovers. The good news it we liked it a lot.

Tex-Mex Sloppy Joes

6 Servings

2 Points/Serving

cooking spray

1 pound extra lean ground turkey

1 red bell pepper, diced

1 yellow bell pepper, diced,

1 red onion, diced

salt and pepper

1 tsp garlic powder

1 Tbsp chili powder

¼ tsp ground cumin

¼ tsp ground coriander

1 Tbsp tomato paste

1 corn on the cob, kernels cut off

2 medium tomatoes, chopped

1 cup low sodium chicken broth

2 tsp low sodium soy sauce

1 Tbsp arrowroot powder dissolved in 2 Tbsp of water

1. Heat a large skillet coated with cooking spray over medium heat. Add turkey and brown, about 4 minutes.
2. When turkey is crumbly add peppers and onion, at this point I sprinkle with a teensy bit of salt and a good shake of pepper. Cook about 4 minutes.
3. Add the spices and tomato paste, stir well and cook about a minute.
4. Stir in the corn, tomatoes, broth, and soy sauce. Bring the whole mixture to a boil over high heat then reduce heat cover and simmer about 20 minutes.
5. Add the arrowroot powder mixture and stir for 30 to 60 seconds. The sauce will thicken nicely.

I served this on Orowheat® Sandwich Thins with a slice of soy cheese for a total of 4 points.

I think I will freeze the leftovers for a day that I just can’t face cooking.

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Recycling Dinner

As I mentioned before I turned my Turkey Stuffed Peppers into Sloppy Joes the next day for lunch. In our house we love Sloppy Joes. It is always so comforting and delicious. It reminds me of living in San Francisco. I don’t know why but there you go.

So how did I do it?

Easy. I just took a pepper and chopped it up. I put it in a small fry pan and added ½ cup of Amy’s Organic Marinara Sauce, 1 tsp. of Worcestershire Sauce, 1 Tbsp. Dijon Mustard, and a dash of hot sauce. I cooked it until it was gooey. I split it between two sandwich thins and added a slice of soy cheese to mine and Kraft singles to David’s. With a side of pickles yum!!

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