Sloppy Joe - Healthified - Low Carb
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 155.0
- Total Fat: 8.9 g
- Cholesterol: 35.0 mg
- Sodium: 252.9 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.8 g
- Protein: 11.8 g
View full nutritional breakdown of Sloppy Joe - Healthified - Low Carb calories by ingredient
Introduction
A made from scratch sloppy joe with no canned sauce, so, not full of carbs and sugar! My picky 8 year old son even liked it, not one complaint! A made from scratch sloppy joe with no canned sauce, so, not full of carbs and sugar! My picky 8 year old son even liked it, not one complaint!Number of Servings: 8
Ingredients
-
3.5 large whole (3" dia) Red Ripe Tomatoes, quartered
.75 cup, sliced Sweet Red Bell Peppers
0.5 cup sliced Carrots
16 oz Beef, Ground Beef 85/15 from Round ( or whatever ground meat you prefer)
2 cloves Garlic, minced
.5 cup, chopped Onions, raw
.5 cup, diced Celery, raw
.5 cup Beef Broth - Swanson Low Sodium
3 tsp Lea & Perrins, Worcestershire Sauce
1 tsp Chili powder
.5 tsp Salt
.12 tsp Pepper, black
1 serving Great Value No Calorie Stevia
.33 tbsp Molasses, Brer Rabbit, All Natural, Unsulphured, Blackstrap Molasses
Tips
Be sure to allow the veggies to cool before putting them in a blender or food processor!
Directions
Roasting Veggies for the sauce:
(can be done ahead and refrigerated, or frozen for use later)
Preheat Oven to 400 deg. F
Spray baking sheet with non-stick spray or oil
Quarter tomatoes and place on pan, put sliced peppers and carrots on pan as well, this may take 2 pans, it did for me.
Roast at 400 deg. for 20 minutes or until soft.
Let cool, then place in blender or food processor and puree until smooth. Puree can be frozen or refrigerated, for later use, or, used immediately.
Main recipe:
In a large deep frying pan or a stock pot, over medium high heat, brown the ground beef, 4-5 minutes, drain fat if needed/desired.
Add the garlic, onion, and celery, and cook stirring occasionally, until onions are translucent, 3-4 minutes.
Add in 1.5 cups of the prepared pureed vegetables, the beef broth, Worcestershire Sauce, chili powder, salt, pepper, stevia and molasses, stir well.
Turn heat to low, allow mixture to simmer until sauce is reduced by about 1/2, 15-20 minutes. Leave pot open,for evaporation, but you may want a splatter screen.
Serving Size: 8 - full sized sandwiches on hamburger buns
Number of Servings: 8
Recipe submitted by SparkPeople user JRICHARDSMK.
(can be done ahead and refrigerated, or frozen for use later)
Preheat Oven to 400 deg. F
Spray baking sheet with non-stick spray or oil
Quarter tomatoes and place on pan, put sliced peppers and carrots on pan as well, this may take 2 pans, it did for me.
Roast at 400 deg. for 20 minutes or until soft.
Let cool, then place in blender or food processor and puree until smooth. Puree can be frozen or refrigerated, for later use, or, used immediately.
Main recipe:
In a large deep frying pan or a stock pot, over medium high heat, brown the ground beef, 4-5 minutes, drain fat if needed/desired.
Add the garlic, onion, and celery, and cook stirring occasionally, until onions are translucent, 3-4 minutes.
Add in 1.5 cups of the prepared pureed vegetables, the beef broth, Worcestershire Sauce, chili powder, salt, pepper, stevia and molasses, stir well.
Turn heat to low, allow mixture to simmer until sauce is reduced by about 1/2, 15-20 minutes. Leave pot open,for evaporation, but you may want a splatter screen.
Serving Size: 8 - full sized sandwiches on hamburger buns
Number of Servings: 8
Recipe submitted by SparkPeople user JRICHARDSMK.
