With the Big Game coming up this weekend, maybe you’re looking for a warm, comforting dish to serve to friends and family. This healthier version of an old classic has all the flavor, but uses ground turkey instead of beef, as well as plenty of vegetables: mushrooms, peppers and onions. My husband is not a fan of mushrooms, but he doesn’t even know they’re in this dish, because they’re minced and look just like the ground meat!
Many sloppy joe recipes call for sugar, but I find that the small amount of sugar already contained in the barbecue sauce is plenty. But feel free to add more sweetener if you like. I recommend using a granulated stevia product (such as Truvia or SweetLeaf) rather than sugar.
If you’re having a big group, or just want to have leftovers, you can double this recipe. It freezes well, too.
Since I’ve been cutting down on the amount of starchy carbs in my diet, I serve this sloppy joe mix in a bowl over sauteed green cabbage. It’s delicious!
Sloppy Joes
Servings: 4
- 2 tablespoons avocado oil (or olive oil)
- 1 pound ground turkey
- 1 (8-ounce) package mushrooms, minced
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 1 clove garlic, minced
- 1 (8-ounce) can tomato sauce
- 1/4 cup natural barbecue sauce (without high fructose corn syrup)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- Black pepper to taste
- A few dashes hot sauce, such as Frank’s Red Hot, optional
Directions:
In a large skillet, saute the ground turkey in the oil over medium heat until lightly browned, about 5 minutes. Break up the meat with a wooden spoon to cook evenly and prevent big chunks. Add the mushrooms, onion and bell pepper and continue cooking for several minutes, until the vegetables are softened and starting to brown.
Add the garlic and saute for 30 seconds, then add the rest of the ingredients. Bring to a simmer and cook for 15 minutes.
I serve mine in a bowl over sautéed cabbage, but my husband likes it on a bun.
