Turkey Sloppy Joes

2 T olive oil

4 peeled whole cloves of garlic

1 C diced shallots

1 large green bell pepper, diced

3 med. sized bay leaves

1 t. dried oregano

1/2 t. red chili-pepper flakes

1 lb. lean ground turkey

28 oz can whole tomatoes

6 oz can tomato paste

2 C hot water

Salt & pepper to taste

6 whole-wheat hamburger buns, split

Dill pickle slices or jalapeños slices, for garnish

1. Heat the olive oil over moderate heat in a deep skillet. Add garlic and stir. After 2-3 minutes, add shallots, bell pepper, bay leaves, oregano, and red chili flakes. Stir for a few minutes. Add the ground turkey to the skillet and brown for 5 minutes, breaking the meat up with a wooden spoon. Add canned tomatoes, paste and 2 cups hot water. Stir.

2. When mixture starts to boil, lower heat and let simmer until thickened, 30-40 min. Preheat oven to 400ºF. Stir mixture occasionally, breaking up tomatoes into a rich, ragu-like consistency.

3. Add salt and pepper, to taste. Toast buns split side down on oven rack for 6-8 minutes.

4. Discard bay leaves. Spoon sloppy joe mixture on buns and garnish with dill pickle slices or jalapeños.

Serves 6. Per serving: 350 calories, 41g carbs, 20g protein, 13g fat, 60mg cholesterol.

**OK... here is what I would do to "zone" this. Only use 1/2 a bun per serving, making it more of an open-faced sloppy joe. (You could even use a warmed whole grain, flat-out wrap, or corn tortilla). Make portion sizes 1/3 - 1/2 cup per person (depending on your blocks), and top with a generous amount of shredded cabbage drizzled with a small amount of olive oil/vinegar dressing (1t olive oil/ 1t vinegar). Include the pickles and jalapeños if you like.

I am thinking this would be easy to freeze. Also - why not start it in the morning, then put it in the crock pot for the day. Let me know what you think if you try it.

Letha