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If you prefer, increase the shredded lettuce and tomato slices and use that as a "bun" or a bed for your sloppy Joes.
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This super-quick recipe is perfect for a filling, weeknight family dinner. For more zip, top servings with sliced pickled peppers, packed in vinegar with no sugar. Dig into a bowl of crisp veggie sticks on the side.
1 lb. 95% lean ground beef
1 cup sweet onion, chopped
1 green bell pepper, seeded and chopped
3 medium tomatoes, 1 chopped and 2 sliced into 8 slices
1 (8-oz.) can tomato sauce
2 Tbsp. tomato paste
2 tsp. Worcestershire sauce
1 level tsp. spicy or Dijon mustard
½ tsp. garlic powder
4 cups shredded iceberg or other crisp lettuce
4 (2-oz. each) whole-wheat hamburger rolls, split in half
2 large carrots, peeled and cut into sticks
½ cucumber, cut into sticks
1 red bell pepper, seeded and cut into thin wedges
- Crumble the beef into a large, deep, heavy skillet (not nonstick) over a medium-high heat. Cook, stirring occasionally and breaking up chunks, for about 5 minutes, or until the pink color is gone.
- Stir in the onion, bell pepper and chopped tomato. Cook, stirring often, for 4–5 minutes, until the vegetables are crisp-tender.
- Add the tomato sauce, tomato paste, Worcestershire sauce, mustard, garlic powder, ¾ teaspoon salt, ½ teaspoon pepper and ¼ cup water, then stir to blend well. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally, for 10 minutes to blend the flavors.
- Arrange the shredded lettuce and sliced tomatoes on the bottom of the whole-wheat rolls and top evenly with the Sloppy Joe mixture. Place the tops on the rolls and serve immediately with the vegetable sticks.