Don't be turned off by the almost meatless (ALEX!) because this recipe is quick, easy, and really tasty! Adapted from Cooking Light, it's healthy and a good pick for a hectic week night. The great thing about this recipe is that you probably already have most of these ingredients...even we did (which never happens). Tastes a bit like chili/bbq...a good choice!
What ya need:
2 tablespoons olive oil
1/2 cup finely chopped white onion
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces ground sirloin(we used ground beef)
1/2 cup grated carrot
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 cups canned crushed tomatoes
1 (15.5-ounce) can low-sodium red beans, rinsed, drained, and divided
4 (2-ounce) whole-wheat sandwich rolls, split and toasted
4 (1/4-inch-thick) red onion slices, separated into rings
What ya do:
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; Mmm...love that sizzle and smell of saute!
Cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef. Yum. We had to drain it a little
Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally.
Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.
mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated.
Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.
If you were to have a regular sloppy joe, forget healthy numbers, so here's the best part (in my opinion).
Fat:14.4g (sat 3.2g,mono 7.5g,poly 2.3g) --mostly good fat