Serves 6.
Note: A splash of BBQ sauce and the addition of crunch coleslaw gives this classic family favorite a North Carolina barbecue spin. From Meredith Deeds.
• 1 tbsp. olive oil
• 1 1⁄4 lb. lean ground turkey
• 1 medium red onion, diced
• 1 small red bell pepper, diced
• 3 tbsp. tomato paste
• 1 c. unsalted tomato sauce
• 1/2 c. water
• 1/3 c., plus 2 tbsp. bottled barbecue sauce, divided
• 4 tbsp. red wine vinegar, divided
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. red pepper flakes
• 2 c. thinly sliced green cabbage
• 2 c. thinly sliced red cabbage
• 6 whole-wheat hamburger buns, split and lightly toasted
Directions
Heat oil in a large skillet over medium-high heat. Add the turkey and cook, breaking any lumps up with the back of a wooden spoon, until cooked through, about 5 minutes. Add the onion and the bell pepper and continue to cook until the vegetables are softened and the turkey is beginning to brown. Add the tomato paste and continue to cook, stirring, for another 2 minutes, or until the paste begins to turn a rusty color.
Reduce heat to medium and add the water, tomato sauce, 1/3 cup barbecue sauce, 2 tablespoons red vinegar, salt, black pepper and red pepper flakes. Stir to combine and reduce heat to low and simmer for 20 minutes, stirring frequently.
Meanwhile, whisk together the remaining 2 tablespoons of barbecue sauce and the vinegar in a large bowl. Add both the green and red cabbage and toss to coat.
Divide the meat mixture between hamburger bun bottoms. Top with some of the slaw and the hamburger top. Serve immediately.
Nutrition information per serving:
Calories356Fat12 gSodium770 mg
Carbohydrates37 gSaturated fat3 gCalcium130 mg
Protein26 gCholesterol72 mgDietary fiber5 g
Diabetic exchanges per serving: 1 vegetable, 1 ½ bread/starch, ½ other carb, 3 lean meat, ½ fat.
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