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
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
- Heat a large skillet coated with cooking spray over medium heat. Add turkey and brown, about 4 minutes.
- 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.
- Add the spices and tomato paste, stir well and cook about a minute.
- 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.
- 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.