Tuesday, June 29, 2010

Sloppy (and Healthy) Joes

Sloppy (and Healthy) Joes
Servings: 4
Weight Watchers Points: 7 per serving

1 lb.  lean ground turkey
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 green pepper, diced
1 c. tomato sauce
1/4 c. water
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
1 Tbsp. molasses
1 Tbsp. Worcestershire sauce
1 tsp. mustard powder
3/4 tsp. salt
Freshly ground black pepper
8 whole-wheat burger buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and green pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more.

Place a half-cup scoop of the mixture onto each bun and serve.

NOTES: These were terrific. I love sloppy joes - and these are a healthier alternative. We'll be making these often!

Friday, June 18, 2010

Cold Curry-Peanut Noodles

Cold Curry-Peanut Noodles
Servings: 4
Weight Watchers Points: 5 per serving

Coarse salt
12 ounces whole-wheat spaghetti
2/3 c. reduced-fat peanut butter
4 tsp. red curry paste (to taste)
2 tsp. rice wine vinegar
Juice of one lime, plus wedges for serving
1/3 c. fresh cilantro leaves, plus more for sprinkling
4 green onions, thinly sliced
1 cucumber, peeled, canoed and cut into thin strips
1 large carrot, coarsely grated
1/2 orange or yellow bell pepper, finely diced
Fish sauce, red pepper flakes or Sriracha sauce (optional)

Cook the spaghetti according to package directions. Reserve about 3/4 c. cooking water, then drain in a colander and rinse under cold water. Shake off excess water and set aside.

Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 c. cooking water and 1 tsp. salt in a food processor until smooth. Toss the spaghetti with the peanut sauce, green onions, cucumber, carrot and bell pepper in a large bowl until coated. Season with salt and stir in some more water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro, fish sauce and some sprinkles of Sriracha, if desired. Serve with lime wedges.

NOTES: I have a new favorite Asian-inspired side dish, and it's one. The sauce is so incredibly flavorful, and the textures of the noodles and vegetables is so interesting and delightful, I think I could eat a little bit of this salad every day. We made this to serve with Coconut Poached Chicken, and it went well with that dish. I think I'd like to try it with spring rolls sometime, too.