So here is another recipe that Luca has announced at the dinner table as ‘Blog Worthy’! I find it rather amusing that we all now rate the food that we eat as blog worthy or not, we may not always agree on what actually is ‘Blog Worthy’, and I often take the last shout and if I like it and the others don’t, will blog it anyway, but the best thing about writing a blog is all the different recipes and new food that we get to try. Never ever are two weeks the same, yes we have the occasional family favourite that has to be made, especially on special occasions, but apart from that it never gets boring.
There are currently 414 posts on this blog, that does not include the ones that never made it or the ones that we have repeatedly made time and time again like my ragu , it just goes to show that variety really is the spice of life.
These Skinny Sloppy Joes are gorgeous, great for kids, lots of fun and full of flavour. Of course you can make them vegetarian by using Quorn and a vegetable stock, you don’t even have to make them healthy, just use what ever mince and cheese that you love, but when food taste this good and you really want to encourage the family to eat more healthy this is a great recipe to start with.
Just look at the photos and you can see that they are rich, moist and meaty and who can resist gorgeous melting cheese oozing from their burger.
Buon appetito
Serves 8
Calories: 273
450g lean ground turkey (we used Quorn)
1 cup white onion, diced
1 green bell pepper, diced
¼ cup steak sauce
1 Tbsp Worcestershire sauce
1 cup reduced-sodium beef stock (vegetable if making vegetarian)
⅛ tsp salt
⅛ tsp black pepper
8 buns (wholewheat/Spelt etc it healthier)
8 slices reduced-fat provolone cheese
In a large pan, start to brown the turkey on medium-high heat for about 5-6 minutes. Add the onion and green bell pepper and cook another 3-4 minutes, or until the vegetables start to get tender.
Stir in the steak sauce, Worcestershire and beef stock. Sprinkle in the salt and pepper. Get the mixture bubbling by turning it up to high. Cook like this for about 3 minutes (most of the liquid will evaporate).
On a baking sheet, layout the buns, separating the tops from the bottoms. On the bottom halves, spoon approximately 1/2 cup of the meat mixture and 1 slice of cheese.
Grill open faced sandwiches until the top bun is golden brown and the cheese is good and melty!
Remove from oven and assemble and stack with desired toppings.
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