If you don't like getting your hands dirty, then this is not for you! I didn't grow up eating traditional sloppy joes as a kid, the closest thing that came to a Sloppy Joe in my house was picadillo on a roll (which is quite good by the way) so when I got a recipe request for a lighter Sloppy Joe, I had to do some research.
I found Rachel Ray's Sloppy Joe recipe that was rated 5 stars with rave reviews, so I knew this was a great place to start. I used lean beef and added more veggies to make this lower in fat. Serve it on crusty whole wheat rolls. Enjoy your sandwich and have plenty of napkins on hand!
Skinny Sloppy Joes
Adapted from Rachel Ray
Gina's Weight Watcher Recipes
Servings: 7 • Serving Size: 1/2 cup • Points +: 3 pts • Smart Points: 2
Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g
- 1.25 lbs 93% lean ground beef sirloin
- 1 tbsp steak seasoning or seasoned salt
- 1 carrot, minced
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, minced
- 4 oz mushrooms, minced
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 2 cups tomato sauce
- 2 tbsp tomato paste
Chop all the vegetables really fine, using a chopper or food processor.
Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.