I love these little things! The first time I cooked them, we completely forgot to put the provolone cheese on the sandwiches once it was time to eat (I'd cooked them in the slow cooker a day or two before), and they were still very yummy! There is a suggestion to serve the sloppy joe mixture over roasted spaghetti squash, which I intend to do, but haven't done just yet!
Ingredients:
- 1 lb Italian turkey sausage, removed from casing
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1 red bell pepper, chopped in 1/2-inch pieces
- 1 green bell pepper, chopped in 1/2-inch pieces
- 1 1/3 cups crushed tomatoes (Tutorosso)
- 1/2 tsp dried rosemary
- salt and fresh cracked pepper, to taste
For serving:
- 6 whole wheat 100 calorie potato rolls**
- 6 slices reduced fat provolone (Sargento)
- 1 cup baby spinach
Directions:
In a medium non-stick skillet, cook the sausage over medium-high heat, breaking up as it cooks into small bits until cooked through, about 5-6 minutes. Add onions and garlic, and cook another 2 minutes. Transfer to the slow cooker and add the bell peppers, crushed tomatoes, rosemary and fresh cracked pepper.
Cover and cook on low 4 hours. Makes 3 1/2 cups.
To serve, place heaping 1/2 cup of meat on a roll and if desired, top with cheese and baby spinach.
Makes 6 servings.
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