Ingredients:
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped (I used some green and yellow too!)
- 2 cloves garlic
- 1 lb raw ground lean turkey breast (93% lean)
- 1/4 tsp sea salt (or Himalayan salt)
- 1/4 tsp ground black pepper
- 1 1/2 cups natural tomato sauce
- 1 tsp Worcestershire sauce
- 3 Tbsp all natural tomato paste
- 1 tsp hot pepper sauce
- 1 Tbsp pure maple syrup (or raw honey)
- Finely chopped fresh parsley for garnish
Directions:
- Heat oil in large skillet over medium heat.
- Add onion and bell pepper. Cook, stirring frequently, for 4 to 5 minutes or until onion is translucent.
- Add garlic; cook, stirring frequently for approx 1 minute. Transfer onion/ pepper/garlic mixture to separate bowl and set aside.
- Add turkey to the same skillet and cook over medium heat, stirring frequently to break up the turkey (about 8-10 minutes), or until turkey is no longer pink.
- Season with salt and pepper.
- Add onion mixture, sauce, Worcestershire Sauce, tomato paste, pepper sauce, and maple syrup (or honey). Mix well. Reduce heat to medium-low and gently boil, stirring occasionally for 15-20 minutes (or until sauce has thickened).
- Sprinkle each serving with parsley before serving, if desired.
I like the turkey sloppy joes served over spaghetti squash. Makes a great pasta dish minus the heavy carbs.
For Spaghetti Squash:
Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with tbs of olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out โspaghetti.
Other options: serve over an open-faced slice of whole-grain sprouted bread (Ezekiel bread), whole grain tortilla, on lettuce leaves, or even with some whole wheat pasta or quinoa!
For my fixers: 1 yellow (if using bread), 1 red, 1 green and 1 tsp. Add an extra 1 green is using Spaghetti squash