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

Milestones, Lessons Learned & Turkey and Brown Rice Chili

You know what I just realized? Yesterday’s post was my 100th! That’s a milestone!


I should have celebrated it by doing something special or creative. Oh well, I’ll just have to pay attention and maybe I’ll have something in the works for a future milestone. 🙂

So, CrossFit. :/ Not my best WOD.


My leg let me know it wasn’t 100% during the double unders. Oh, who am I kidding? I got maybe 2 DUs. Then, we worked on front squats. I got up to 95 pounds. Aaaaand, that’s my one rep max front squat. After that, I got my bar set up for the WOD and got ready for the run. I knocked out the mile almost mile (it was definitely a little short) in 7:07.

So … the thrusters and the sumo deadlift highpulls. Yeah. I set up my weights on the 45# bar. Bad move. I should have used the 30# bar. In case you don’t know, the 30# bar is thinner, designed for smaller hands. I don’t know if I thought I was Michael Jordan or what, but that 45# was way too hard for my sweaty hands to hold on to. I made it through one round and couldn’t even get the bar up to my chest for the next set of thrusters. Literally. So, I had to quickly scale down the weight (oh, btw, this was a TIMED workout – I didn’t have all day!) and I was able to knock out another full round and half of the 3rd. *sigh* Not my best performance. But, guess who’s going to be using the 30# bar from now on? 🙂


Track Tuesday! Our workout was 4x800s at a 3:26 pace with a 2 minute break between them. Ugh. It was muggy and gross – hello, the Florida panhandle in May! My leg was stiff, too but we still knocked them out and stayed on pace. The best part? Pigeon pose in the damp grass of the soccer field after we were done. 🙂 And, I shall be practicing that pose all day since it really makes my leg feel better. Yes, at work. What? You’ve never seen anyone do yoga in their office? 😉

What’s your favorite yoga pose?
Do you have any milestones coming up that need celebrating?

Let’s eat!

It’s another crockpot recipe! This is one of our favorites. I’ve been making this recipe for YEARS and I’ve shared it with countless people. It’s about time I shared it with you! It’s so easy to put together and has minimal prep work. Seriously, all you have to do is chop an onion and cook the turkey. Then, it’s pretty much up to your can opener to do the rest of the work. Win! Cook the rice and add to the chili right before you’re going to serve and voila! A delicious, healthy, hearty but light meal. Don’t like ground turkey? Use what you DO like, just skip the oil if you use ground beef. Don’t like brown rice? Use white rice. Want it spicy? Add heat. Want to sleep in? Brown the turkey and onion the night before. Want someone else to make dinner? Um, good luck with that. 🙂


Turkey and Brown Rice Chili
Makes 6 servings

1 tablespoon canola or vegetable oil
3/4 pound ground turkey
1 cup chopped onion
2 (14.5 ounce) cans diced tomatoes, undrained
1 (14 ounce) can chili beans, in sauce, undrained
1 (4 ounce) can chopped green chiles, drained
1/2 cup water
1 tablespoon sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups cooked brown rice

1. Heat oil in large skillet over medium heat. Cook turkey and onion, 8 to 10 minutes, or until turkey is no longer pink; drain.

2. In 3- to 4-quart slow cooker, mix turkey and remaining ingredients, except rice. Cover; cook on LOW heat for 8 to 10 hours.

3. Cook rice according to package directions. Stir cooked rice into chili; heat on HIGH for 15 minutes or until rice is heated through.

4. Serve in bowls and top with whatever you desire. Grab spoon and shovel into mouth. Careful, it’s HOT!

Nutrition information:
Calories 240; Fat 4g (saturated 1g); Carbs 38g (Fiber 7g); Protein 20g; Sodium 1270mg

Recipe from Betty Crocker