Tag: melted cheese

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

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

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Skinny Buffalo Chicken Potato Skins

What’s football without the appetizers. These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, then topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious!

Remember these crock pot buffalo chicken lettuce wraps^[1]? Same chicken, only this time I stuffed them in potato skins and topped them with cheese. So good!

You can make the chicken, blue cheese dressing and potatoes ahead, then when you’re ready to serve your guests assemble them and pop them in the oven! Double or triple it for more servings.

They even make a great meal, I had 3 for lunch and it totaled 7 points plus and I was a happy camper. Enjoy!

Buffalo Chicken Potato Skins
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 potato skin, loaded • Old Points: 2 pts • Points+: 2 pt
Calories: 82 • Fat: 2 g • Carb: 7 g • Fiber: 1 g • Protein: 8 g • Sugar: 0.5 g
Sodium: 110 mg

Ingredients:

For the chicken:

12 oz boneless skinless chicken breast (or tenderloins)
1 celery stalk
1/2 onion
1 clove garlic
16 oz fat free low sodium chicken broth
1/3 cup hot cayenne pepper sauce (I used Frank’s)

For the toppings:

12 tbsp reduced fat shredded cheese
1/2 cup carrots, cut into 2-inch matchsticks
1 large celery stalks, cut into 2-inch matchsticks
1/4 cup Skinny Blue Cheese Dressing^[2]

Directions:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on HIGH 4 hours or LOW 6 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.

Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.

Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!

*Nutritional info based on 12 oz potato with skin on.

References

^{^} crock pot buffalo chicken lettuce wraps (www.gordon-ramsay-recipe.com)
^{^} Skinny Blue Cheese Dressing (www.gordon-ramsay-recipe.com)

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Santa Fe Turkey Stuffed Peppers

Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

These were sooo good I heavily debated saving this recipe for the cookbook! They have just the right amount of kick, but you can certainly turn the heat up a bit more if you like.

High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice^[1] would be perfect!

Santa Fe Turkey Stuffed Peppers
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt)

Ingredients:

For the filling:

1/2 lb 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste

For the peppers:

3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.

References

^{^} cilantro lime rice (www.gordon-ramsay-recipe.com)