Chipotle Chili Sloppy Joes

I may try this in the crock pot or cook it ahead and reheat it.  It sounds like an interesting spin on sloppy joes.

1lb. lean ground beef 90/10
1 C. finely chopped sweet onion
1/2 C. finely chopped green pepper
1 jalapeño pepper, seeded and finely chopped
1/2 C. chili sauce
1/2 C. water
1 to 2 chipotle peppers in adobo sauce, finely chopped
1 tbsp. packed brown sugar
1 tsp. yellow mustard
6 hamburger buns or Kaiser rolls
2 tbsp. butter softened

Preheat broiler. In a skillet, cook beef, onion, green pepper, jalapeño over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain.

Stir in chili sauce, water, chipotles, brown sugar, and mustard; bring to a boil.  Simmer , uncovered, 8-10 minutes or until slightly thickened, stirring occasionally.

Lightly spread cut sides of buns with butter; arrange on a baking sheet, buttered side up.  Broil until lightly toasted.  Fill with meat mixture.

Per serving: 313 calories, 12g. fat, 57mg. cholesterol, 615mg. sodium, 32g. carbs, 2g. fiber, 19g. protein

Spicy Turkey Lettuce Wraps

I am going to make these next week.  Lettuce has been good recently and this will save some calories skipping the tortillas.  Chris said he would try the lettuce wraps is I went Asian with the flavors.

1/2lb. lean ground turkey
1/2 C. chopped peeled jicama or celery
1/4 chopped onion - I may do red onion slices
2 tbsp. reduced sodium soy sauce
1 garlic clove, minced
2 tsp. minced fresh ginger root
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1/4 C. julienned carrots
6 Bibb lettuce leaves
Hot mustard, optional

In a large skillet, cook turkey, jicama, and onion over medium heat 4-6 minutes or until turkey is no longer pink, breaking up the meat into crumbles.  Stir in soy sauce, ginger, garlic and peppers.  Add carrot; cook and stir 1-2 minutes longer or until liquid is absorbed.

Serve in lettuce.  Add mustard if desired.

212 calories, 9g. fat, 78mg. cholesterol, 655mg. sodium, 9g. carbs, 3g. fiber, 24g. protein per serving.

Shredded Chicken and Avocado Nacho Salad

Every week when I go to the local fruit market, they are putting out the rotisserie chickens early in the morning.  This would be a good use of these chickens.  Homemade pico would round it out nicely.

3/4 C. pico de gallo, divided
4 tsp. olive oil
6 C. coarsely chopped iceberg lettuce
2 C. shredded boneless, skinless rotisserie chicken breast
2 ripe peeled avocados, sliced
2 oz. multigrain tortilla chips
1/4 tsp. freshly ground black pepper

Combine 1/2 C. pico de gallo and oil in a mini food processor; process until smooth.  Set aside.

Spread lettuce over a large platter; top with chicken and avocado.  Drizzle evenly with blended pico de gallo and remaining 1/4 C. pico de gallo.  Sprinkle with tortilla chips and pepper.

Per serving: calories 412, fat 25.5g., protein 26g., carbs 25g., fiber 9g., sugars 6g., cholesterol 66mg., iron 2mg., sodium 547 mg., calcium 73mg.

Turkey Avocado Paninis

Happy New Year!

Sometimes you need a sandwich. This is a beautiful sandwich that was tweaked to lower the sodium in the December/January issue of allrecipes.com magazine. In a couple of weeks, I will celebrate a year on high blood pressure meds...yay me!  I am always looking for recipes with great taste but low sodium.  This one caught my eye and I think I will add nice thick tomato slices in the summer when I get some from Mom's yard!

1 red bell pepper
1/2 ripe Hass avocado
1/4 C. canola or olive oil mayonnaise
4 slices thin sliced wheat or rye bread
2 slices lower sodium provolone cheese
1 C. fresh spinach
1/4 lb. deli sliced lower sodium turkey breast
1 1/2 tbsp. olive oil

Preheat broiler.

Slice bell pepper lengthwise into flat quarters and discard seeds and stem.  Broil slices, skin side upon a broiler pan about 4 inches from heat until charred, about 10 minutes.  Remove pan, cover with foil, and let cool about 15 minutes.  When pepper is cool enough to handle, peel off and discard skin.  Slice crosswise into half inch wide strips.

Mash avocado in a bowl with mayonnaise.  Top 2 bread slices with provolone, spinach, turkey, broiled pepper, avocado mixture, and remaining bread slices.

Lightly brush bottom of a panini press with olive oil, add sandwiches and brush tops with oil.  Cook until bread is toasted, cheese has melted, and bread has grill marks, about 5 minutes.