Today's dish rocked my socks! It was chosen by my daughter from Clean Eating's new cookbook. It was nice to finely chop all those veggies and watch the kids devour them. So, I highly recommend the Turkey Sloppy Joes for the fam.
1 cup Yellow Corn
1 lb Ground Breast Of Turkey
1/2 cup Raw Red Bell Pepper
1/2 cup Yellow Bell Pepper
1/2 cup Red Onion
4 tsp Chili Powder
2 cloves Garlic
1/4 tsp Sea Salt
6 tomatoes, finely chopped
1 cup Chicken Broth, Reduced Sodium
1 tbsp Tomato Paste
3/4 tbsp Low Sodium Soy Sauce
1 tbsp Arrowroot
6 whole wheat rolls
Monterrey jack cheese, shredded
Dice red and yellow peppers and onion in 1/2 dice. Finely chop garlic cloves. Set aside.
In a large non-stick skillet over medium high heat, cook turkey until it begins to brown, 3-4 minutes. Add red and yellow peppers and cook, stirring occasionally for 2 minutes. Add onion and garlic, cook for 4 minutes. Add chili powder and salt and cook for 1 minute.
Stir in tomatoes, corn, broth, tomato paste and soy sauce. Increase heat to high and bring to boil. Reduce to simmer,cover and cook for 20 minutes.
Dissolve arrowroot in 2 tbsp cold water. Add sloppy joe mixture at end of cooking time. Stir until sauce thickens - 30-60 seconds.
Toast your rolls in the toaster oven or under broiler. Slap the meat on there and top with some cheese. Yummy!
The leftovers were awesome too. Served it one day over whole wheat pasta for the kids and my husband and I took some to work with pita bread for lunch.
Anyone else pick up this book yet?