An ultra kid-friendly recipe that the the little ones can even help make! Rachel Ray's Sloppy Turkey Joes. Read below for the childproof instructions.
1 1/3 pounds ground turkey (NuVal score: 33)
2 tablespoons extra virgin olive oil (Benissimo Extra Virgin, NuVal score: 23)
1/2 red onion (Nuval score: 93)
1/2 red bell pepper (NuVal score: 96)
1 tablespoon grill seasoning blend, such as McCormick brand Montreal Steak Seasoning (not scored yet)
2 tablespoons brown sugar (NuVal score: 1)
1 tablespoon Worcestershire sauce (NuVal score: 4)
1 cup tomato sauce (Classico Cabernet Marinara, NuVal score: 45)
4 crusty sandwich rolls, split (Country Kitchen, 8 Light Wheat Rolls, NuVal score: 39)
12 celery sticks (NuVal score: 96)
12 carrot sticks (NuVal score: 99)
1. Using a pair of scissors, cut open the package of ground turkey and hand it off to an adult. Have the adult place a big skillet over medium-high heat for you.
2. Add the EVOO to the pan. Have the adult add the ground turkey to the pan, in case it spatters. Break the turkey up with a big wooden spoon as it starts to cook. If anyone touches the raw turkey, that person should go wash their hands now.
3. If you are a really good chopper, using a small, sharp knife, chop up some red onion. Have an adult help you if you need it. You need half a red onion chopped up small. Pull the seeds and white membrane and the top out of a half red bell pepper and chop that up into small pieces, too. Ask for help if you need it.
4. Add the veggies to the cooking meat and stir it together.
5. Next, mix the following ingredients together in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and tomato sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well.
6. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Spoon a little bit of the mixture out on a teaspoon and blow on it to cool it off. Taste when cool to see if you need to adjust the seasoning.
7. Have an adult help you serve. Place roll bottoms on plates. Use a big ice cream scoop to get a pile of sloppy meat onto each roll. Put roll tops in place and serve with vegetable sticks on the side.