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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.
- 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.