Clean Eating Sloppy Joes

Hi there!

Happy Friday!! And 2nd day of Spring!

I was totally stoked that I was able to get outside and run after work yesterday.


The weather was beautiful!

But, I’ve heard rumors of a winter storm next week.

Bah, humbug.

So, I found this recipe for Turkey Sloppy Joes in my Clean Eating cookbook and decided to give them a try.

I had to make them on a night that Thing 2 was working because she’s weird and doesn’t like sloppy joes.


More for me! 🙂

I used ground turkey breast because, well, I couldn’t find any ground chicken breast and was waaaay to lazy to grind it up on my own.

Oh, and I don’t have a meat grinder. So, there’s that.

I also added some additional seasonings because I thought it was a little boring.  My fabulous contributions to this recipe are the red pepper flakes and the salt and pepper.

Yes, I know that I used low-sodium and “no-salt-added” products. Don’t judge me. I’m controlling – right down to the salt in a recipe.

Make it without the red pepper, salt and pepper and taste and you decide if you need to adjust your seasonings. Then, you can thank me when you realize I’m right. 🙂

I served it with roasted sweet potato wedges because sweet potatoes are the bomb dot com.


Clean Eating Sloppy Joes
serves 6

1 pound ground turkey (or chicken) breast
1 yellow onion, chopped
1 red bell pepper, chopped
1 1/2 cups no-salt-added tomato-vegetable juice (aka V8 – I used spicy!)
1 (6 ounce) jar of no-salt-added tomato paste
1/2 cup fresh or frozen corn kernels (thawed, if frozen)
2 teaspoons apple cider vinegar
2 teaspoons chile powder (you pick the heat)
1 teaspoon dry mustard
1/4-1/2 teaspoon red pepper flakes (optional)
salt and pepper, to taste

1. Heat a large nonstick skillet on medium-high heat. Add turkey (or chicken), onion, and bell pepper and cook, breaking up the turkey with a wooden spoon, until no longer pink, about 4 minutes. Stir in V8, tomato paste corn, vinegar, chile powder, and mustard; bring mixture to a boil. Reduce heat to medium-low and simmer until thickened, about 5 minutes.

2. Put turkey mixture on a whole wheat bun or on top of a baked potato or a sweet potato or mashed potatoes or whatever you want and GOBBLE IT DOWN!


Leftovers for lunch!

Talk to me: How do you feel about sloppy joes? Do you prefer sweet potatoes or regular potatoes? Why is the sky blue? (tee hee)

– jennifer

Southwest Meatball Skillet – YUM!

Hello, hello!

Are you presently under attack by Mother Nature?

I’m just waiting for the storm to get here.

We’re right on the bubble of “it’s going to turn to rain” and “it’s going to knock power out, limbs out of trees, and make your life miserable.”

Um, I’m sure you can guess what I’m hoping for.

So, yesterday, I did not run when I got home.

I helped unload and stack 1/3 cord of wood from my sailor’s truck!


Hooray! Warmth!


And, that was pretty good exercise, too.

I’m cutting myself some slack on the running right now.

I love running and I don’t want to NOT like it because I’m forcing myself to do it.

Besides, it’s flipping cold outside.

Okay, enough about the weather. It’s about time I shared a new recipe with you!

I’m all about making things as easy as possible now that I’m back at work and this recipe from my Clean Eating cookbook was definitely easy!

And, super delicious!

Turkey meatballs nestled in a bed of black beans, corn, and tomatoes.


Add a green veggie or salad if you want to pretend like you’re really healthy. Or hungry. Like me. 🙂


Southwest Meatball Skillet
makes 4 servings

1 lb ground turkey breast
2 large egg whites
1/4 cup whole-wheat bread crumbs
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 tsp olive oil
1 cup frozen yellow or white corn
1 15-oz BPA-free can low-sodium black beans, drained and rinsed well
2 cups diced vine-ripened tomatoes
1/2 cup low-sodium chicken broth
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 cup chopped fresh cilantro

1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.

2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.

3. OM. NOM. NOM.

Talk to me: Meatballs – love em or leave em?

– jennifer

The Friday dance, a luau, and Tex-Mex Chipotle Sloppy Joes

Hello!  Happy Friday!

Short weeks are almost tougher than a full week.  I don’t know what it is but when you get rid of a work Monday, Tuesdays just gang up on you and slow the week down.  Add to that, I’m limited in my fitness and I’m watching another marathon training week slip by with no miles logged in my book. *sigh*  But, the good news is I got an appointment with the Physical Therapist!  I’ll have my eval done on Tuesday and then, I can finally start to move forward.  I’ve got a 17-miler on my schedule for Saturday but, clearly, that’s not going to happen.  I’m probably going to knock out another P90X upper body and core workout on Saturday so I don’t feel like a slug. 🙂  And then, back to Crossfit on Monday!  With the “no running” and the “if it hurts, don’t do it” caveats, of course.  I’m hoping that the therapist will allow me to ride a spin bike for cardio to help me maintain my fitness.  I’d really like to come out of the other side of this injury in fairly decent shape so I can still run Tupelo in September. *fingers crossed!*

So, we’re headed to a luau tomorrow evening!  I haven’t been to one of those since we lived in Hawaii back when Thing 2 was born!  Actually, she was still an infant when we went (we were stationed out there and my folks came out to visit and see the baby) and she absolutely loved the drums.  They kept a nice rhythm for rocking her to sleep. 🙂  The only bad thing about that day was we lost her binky.  Guess she spit it out somewhere and she never accepted another one – she wanted that one and that one only.  She’s a little hardheaded.  She must get it from her father. 😉  Anyway, this is not likely to be a full-on luau like that one but there will be a pig buried in the ground and all sorts of food and drink and we’ll be out on the beach.  It should be spectular and I’m really looking forward to it!

Do you have any fun plans for the weekend?

I found this recipe for sloppy joes in an old Cooking Light magazine and I was intrigued.  I have a favorite recipe already for sloppy joes; unfortunately, neither Things 1 or 2 care for it.  Well, fine, they don’t have to eat it!  Anyway, I’m not a Manwich girl – really, when was the last time you bought a can of Manwich? – and I’m game to try new things so I thought I would give this one a try.  Of course, I bought the ground turkey and then ended up using it in Turkey and Brown Rice Chili instead.  Oh, have you made that yet?  So delicious!  You definitely need to make it.  Anyway, so, because I used up the turkey, I obviously didn’t make these when I had originally planned but I did happen to grab some ground bison the other day and figured that would be an acceptable substitution.  Bison is lower in calories than beef, chicken and pork and much lower in fat than beef.  Now, this recipe calls for ground turkey breast which is most definitely lean but some people think it’s too lean and lacks rich flavor.  With bison, you get that flavor without the added fat!   And, it’s actually really tasty – you’ll never know the difference if you substitute bison for beef.  Trust me. 

So, I decided to use the bison instead and that’s why the meat in the pictures looks beefy instead of turkey-y. 😉  And, I’ll tell you what, these were awesome!  The flavor was almost like taco meat and, honestly, would probably make a great substitution FOR taco meat one day.  I didn’t have a jalapeno so I left it out but I did have medium-hot salsa so I still got the heat in.  I served them on Ciabatta rolls that jumped into my cart at the grocery store.  Seriously, I’ve never seen that happen before! And, I think those were the best rolls possible.  They’re a little sturdier than regular kaiser rolls or burger buns so they held together really well.  You know WHY sloppy joes are called sloppy joes?  Well, these don’t make a mess with the Ciabatta rolls!  The sandwich actually stayed together.  No bibs required.  Om nom nom!

What’s your favorite messy food? 🙂


Tex-Mex Chipotle Sloppy Joes
Makes 4 servings

1 teaspoon olive oil
1/2 cup chopped onion
1 tablespoon minced garlic
2 teaspoons minced seeded jalapeno pepper
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle chile pepper
1 pound ground turkey breast
1 1/2 cups bottled mild salsa
1 tablespoon chopped fresh cilantro
4 (2 1/2-ounce) Kaiser rolls, cut in half

Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeno; saute 2 minutes or until soft. Add sugar and next 5 ingredients (through turkey); cook 5 minutes or until turkey is browned, stirring to crumble. Stir in salsa; cook 4 minutes or until slightly thick. Stir in cilantro. Spread about 3/4 cup turkey mixture on bottom half of each roll; cover with top half of each roll.


Per serving (1 sandwich):
Calories 397; Fat 5.4g (saturated 0.9g, monounsaturated 1.9g, polyunsaturated 1.6g); Protein 35.4g; Carbs 44.8g; Fiber 2.5g; Sodium 870mg; Cholesterol 70mg

– jennifer