A perfect summer lunch or dinner! It’s easy, quick and kids love it!
1 pound green cabbage, shredded thin
⅓ cup regular or vegan mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1/4 cup Italian (flat-leaf) parsley loosely packed, chopped coarsely
½ cup shredded carrots
2 scallions, white and light green parts, finely chopped
1 jalapeño, seeded, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
½ cup Virginia peanuts
Combine the cabbage, mayonnaise, vinegar, olive oil, parsley, carrots, scallions, jalapeño, salt, pepper, cayenne, and peanuts into a medium-sized bowl. Mix well. Cover and refrigerate until ready to serve.
3 tablespoons safflower oil
1 medium onion, minced
4 scallions, white and light green parts, finely chopped
1 tablespoon ground cumin
1 Tablespoon onion powder
1 Tablespoon garlic powder
½ teaspoon each kosher salt and cracked black pepper
1 pound ground dark turkey meat
2 turkey sausages, casings removed
½ cup tomato ketchup
2 teaspoons Worcestershire Sauce
1 cup organic canned black beans, drained and rinsed
2 tablespoons minced chipotle chili in adobo sauce
2 tablespoons jalapeño, seeded, finely chopped
1 Stevia packet
1 Tablespoon Dijon mustard
⅓ cup of water
4 slices Monterey Jack Cheese
4 whole-wheat buns
Line a baking sheet with parchment paper.
Heat a cast-iron skillet on medium-high heat for one minute. Add the oil, onions, and scallions, sauté 2 for minutes.
Add the turkey and turkey sausages; use a metal spatula to break the meat into small pieces. Add the cumin, onion powder, garlic powder, salt, and pepper. Mix well and cook 2 minutes, stirring constantly.
Sauté 10 to 15 minutes or until the turkey starts to caramelize. Stir in ketchup, Worcestershire Sauce and mix, Add the beans, chipotle chili, jalapeño, Stevia, and Dijon mustard, mix together.
Add the water and cook down for 15 minutes or until thickened.
Set the broiler to High.
Pull out some bread from the middle of the bottom and top buns to make a small cradle to hold the meat.
Place the four bottom buns on the baking sheet lined with parchment paper.
Spoon 1 cup turkey meat onto the bottom buns; top each with a slice of cheese. Broil until the cheese has melted, usually 1 minute. Do not walk away from the oven while melting the cheese; it can burn super-fast, so watch it carefully. When the cheese has melted, remove the Sloppy Joe’s from the broiler.
Place the Sloppy Joe on a plate and top with a nice helping of slaw and then the top of the bun.
Add dill pickles on the side!
INSTAGRAM @cristinacooks https://bit.ly/3cHzCVj
INSTAGRAM @ flourish_bodymindsoul https://bit.ly/2yxdjDd
FOOD IS MEDICINE FOR YOUR BODY!
EAT, AND LIVE “WELL”!
PART OF THE PROFITS FROM FFT GO TO “THE WOMEN’S ALZHEIMERS MOVEMENT”.