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This super-quick recipe is perfect for a filling, weeknight family dinner—no one will guess you're slimming with this delicious dish. If you prefer, increase the shredded lettuce and tomato slices and use that as a “bun” or a bed for your sloppy Joes. Dig into a bowl of crisp veggie sticks on the side.
1lb 95% lean ground beef
1 cup chopped sweet onion
1 green bell pepper, seeded and chopped
3 medium tomatoes (about 12oz), 1 chopped and 2 sliced (you’ll need 8 slices)
1 (8oz) can tomato sauce
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 level tsp spicy or Dijon mustard
½ tsp garlic powder
Salt and freshly ground black pepper
4 cups shredded iceberg or other crisp lettuce
4 (2oz each) whole-wheat hamburger rolls, split in half
For the vegetable sticks:
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 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, 4–5 minutes, until the vegetables are crisp-tender.
- Add the tomato sauce, tomato paste, Worcestershire sauce, mustard, garlic powder, ¾ tsp salt and ½ teaspoon pepper. Add ¼ cup water and 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. Serve hot with the vegetable sticks.