You know in the old Looney Tunes cartoons when a character is so hungry that they begin to fantasize about another character, or inanimate object, as a chicken leg…or hot dog…or donut?
Well, that’s what this Insanity workout does to your mind. You start looking at the candlesticks like they’re carrots. Or the sponge becomes a slice of pound cake. Or the backyard grass is a sea of alfalfa sprouts. Or the curled up cat becomes a croissant.
You are ravenous. All day long. Even with the allotted five meals a day. Ravenous.
The restraint in this house right now to avoid snacking is pretty impressive. (Which hasn’t been 100%, I’ll admit. Hey, that last cookie was just begging for someone to finish it off, so the container could be recycled. Who am I to go against the Green initiative?)
Aside from the cookie incident, though, we’ve been so good all day long. Because of this, I’ve been pretty lenient with dinner. (Otherwise, I might chew off Paul’s arm in the middle of the night.)
These Sloppy Joes are just what my rumbly in the tumbly needed. Loaded with carbs, protein, and fiber, they were extremely filling. What’s more, they were really yummy. And other than the cheese and coleslaw (which is a must – don’t skip the slaw!), they weren’t that high in calories.
I wish we could have them every night. With a cookie.
Southwestern Sloppy Joes
Makes 4 Sandwiches
Prep time: 20 minutes
Total time: 35 minutes
• 1/4 cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh parsley (or cilantro)
• salt to taste
• cayenne to taste
• 4 cups coleslaw mix
• 1 pound ground turkey breast
• 1/2 cup onion, minced
• 1/2 cup ketchup
• 1/3 cup canned corn kernels
• 1/3 cup canned black beans, drained and rinsed
• 1 can (4.5 ounces) diced green chiles
• 1 tablespoons brown sugar
• 2 teaspoons mustard
• 1 teaspoon ground cumin
• salt to taste
• 4 hamburger buns, split, bottom half slightly hollowed out
• 1 cup shredded Monterey Jack cheese
Preheat boiler to High; line baking sheet with parchment paper or silpat.
In a medium bowl, combine all ingredients for the coleslaw; chill in refrigerator.
Saute turkey and onion in oil in a nonstick skillet over medium heat for about 5 minutes. Drain and return to heat. Stir in ketchup, corn, beans, green chilies, brown sugar, mustard, cumin and salt; heat through 2-3 minutes.
Spoon turkey mixture into each of the 4 bottom buns and arrange on the prepared baking sheet. Top with 1/4 cup cheese. Broil top buns, cut side up, along with the bottom buns until buns are toasted and cheese is melted, about 1-2 minutes (keep an eye on them so they don’t burn!)
To serve, spoon slaw onto each sandwich and serve with a toasted top bun.
(adapted from Cuisine Tonight Sandwiches & Salads)
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