Turkey Sloppy Joes

In my attempt to get back on track with healthy eating AND get the kids involved and excited about it, this past weekend I dug out a few of my "healthier" cookbooks and magazines and let them tab dishes they wanted to have throughout the next two weeks.  Then we compiled our shopping list and hit the store.  It is such a nice feeling to be organized and have what I need for the week.  On my fridge is a list of the chosen dishes and in the morning I decide which one we will have, defrost or set up whatever meat we need, and go about my day.

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!

They are just a tad bit messy.  But I really love to see this:

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?