Tag: chopped onions

Crock Pot Italian Sloppy Joe

Turkey sausage, peppers and onions slow cooked in the crock pot with crushed tomatoes and spices for an easy weeknight meal. Serve this on a roll with baby spinach and melted cheese if desired for a sloppy yet delicious sandwich.

This is good stuff! We all gave it a thumbs up, and I will surely be making this again. Next time I may even serve this over spaghetti squash or pasta.

For those of you on Weight Watchers, the filling alone is 4 points plus, with the bun and cheese it comes to 8 for a filling complete meal; perfect for lunch or dinner. This is easy, inexpensive and perfect for football; you can double the recipe for more servings. If you want to do this on the stove top, simply simmer in a heavy pot for 30 minutes.

For a more traditional Sloppy Joe, made on the stove, try my Skinny Sloppy Joe Recipe[1]!

Crock Pot Italian Sloppy Joe
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 sandwich • Old Points: 6 pts • Weight Watchers Points+: 8 pts*
Calories: 316 • Fat: 11.4 g • Protein: 27 g • Carb: 27.4 g Fiber: 14 g Sugar: 7.6 g
Sodium: 461.5 mg (without the salt)

*without cheese: 6 pts plus  • filling only: 4 pts plus

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.

**Use gluten-free bread to make this gluten-free.

References

  1. ^ Skinny Sloppy Joe Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Beef Barley Soup


A hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn’t always very happy about this, because believe it or not I was a very picky kid. But when my Mom served Beef Barley, I never complained.

This soup is perfect for the cooler evenings as we head into Fall. It’s a one pot meal that’s really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you’re pressed for time. The pressure cooker is perfect to speed this up, I’ve also included instructions if you own one.

I wasn’t sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make a great lunches; this also freezes great if you want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.

Beef Barley Soup
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 336 • Fat: 11 g • Carbs: 27 g Fiber: 6 g • Protein: 32 g • Sugar: 1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)

Ingredients:

  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 – 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.

When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

———————————————————————————————————

Pressure cooker instructions: Follow all the steps with the meat and carrots as instructed above, when you add the water and cover and lock the lid. Cook in the pressure cooker for about 30 minutes on medium low heat. Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close