Wow can you believe it’s already November?!
Over the next few months I’ll be doing some serious running. I’ve got some big races on the agenda that I am really excited about! My main reason for training is this:
I also just signed up for another half last night…
I’m really excited to run it! And since its only a month after the Disney Tinkerbell race I wont have to re-train :)
And I‘ve got a few random races in between. I’m running the Scottsdale Athleta Irongirl 10K in December with some of my favorite blogging ladies and this weekend I’m running a 5k with my sister!
Now on to these sneaky sloppy joes…
These aren’t your ordinary sloppy joes – they are sneaky! They are a healthified version that is full if veggies..and you certainly can’t tell by looking at them! Best of all you can’t taste the vegetables either. This sloppy joe sauce has some really amazing flavor – and if you like things a little spicier add more than one dash of Tabasco.
1/2 medium onion, quartered
1 large carrot, peeled and cut into 3 or 4 pieces
1 large red bell pepper, stem and seeds removed and halved
1 zucchini, peeled and quartered
2 cloves garlic
1 lb lean ground turkey
1 Tbsp olive oil
2 Tbsp chili powder
1/2 tsp cumin
15 oz can crushed tomatoes
1/4 cup water
1/4 cup dark brown sugar (not packed)
2 Tbsp red wine vinegar
A dash (or two) of Tabasco sauce
1 Tbsp Worcestershire sauce
2 Tbsp Creole mustard
2 Tbsp tomato paste
Salt and Pepper
Buns/Bread for serving
Place the onion, red bell pepper, carrot, zucchini, and garlic in the bowl of your food processor and pulse until vegetables are extremely finely chopped.
Cook ground turkey in a large skillet. Strain any fat away from the meat and transfer to a bowl, cover with foil to keep warm. Add olive oil to the pan and heat over medium high. Add the vegetables and cook, stirring occasionally, for 7-10 minutes, until most of the moisture is gone and the vegetables begin to brown. Stir in the chili powder and cumin and then add the cooked meat back to the pan.
Add the crushed tomatoes, water, brown sugar, vinegar, mustard, Tobasco, and tomato paste to the pan. Reduce heat to medium and simmer for 10 minutes, stirring occasionally and seasoning with S&P to taste. Serve on buns.
Recipe adapted from Confections of a Foodie Bride