Tuesday, June 19, 2012

Sloppy Janes

I made this meal for my husband over a year ago, and he's been begging me to make it for him lately. I don't know why it's taken me this long to make it again, but I think it will become one of those more "regular" recipes we use in our household. Not only is it healthy, but it packs quite a bit of flavor and is just so good! I originally found the recipe in a Delish "Light and Healthy" magazine a friend gave me, but I found it on the Delish.com website so I could offer the link to my readers.

Note: I follow the recipe shown, but leave out the chipotle chile in adobo sauce, just because I'm a wimp and don't care for spicy food. If your palate is a bit stronger than mine, then add in the chile; it'll increase the flavor even more.

I have a stellar cornbread recipe I used. Now, if you want to stick with an overall healthy meal, I would suggest finding a cornbread recipe that is a little healthier. For example, one that uses honey and applesauce instead of sugar and butter. Also, I don't have a toaster oven, so to add some crunch to my cornbread, I slice each piece in half, lay open-face in the oven and broil on High for maybe 2-3 minutes (until lightly browned on top).  * I will add a blog post with my cornbread recipe next, so you can use that one if you'd like.


Ingredients: 
1 tbsp canola oil
1 cup chopped scallions
1 cup chopped yellow and orange bell peppers
1 tbsp garlic paste
1 pound ground turkey or chicken
1 can fire-roasted diced tomatoes
2 tbsp Worcestershire sauce
1/2 tsp salt
4 toaster corncakes, halved (or your favorite cornbread recipe)
1 tbsp red wine vinegar
1/4 cup fresh cilantro, chopped

Directions: 
1. In a large nonstick skillet, heat oil over medium-high heat. Add scallions and bell peppers and cook, stirring constantly, 2 minutes. Add garlic paste and cook, stirring constantly, 1 minute.
2. Add turkey and cook, breaking it up with a wooden spoon, stirring until no longer pink, 3 minutes. Add tomatoes and their juices, Worcestershire sauce, chipotle chile and salt. Reduce heat to medium and cook, covered, 3 minutes.
3. Meanwhile, toast cornbread or corncakes.
4. Stir vinegar and cilantro into turkey mixture.
5. Spoon half the Sloppy Jane mixture over 4 slices of cornbread, dividing evenly. Repeat with remaining Sloppy Jane mixture and cornbread.

Nutritional Information: 
Average amounts per serving: 26g protein, 33g carbohydrate, 15g total fat (3g saturated), 3g fiber, 69mg cholesterol, 893mg sodium (to lower amount of sodium, eliminate added salt from recipe)

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