Day 3: Sloppy Joes with Zucchini Parmesan Crisps

Both of these recipes are taken from the cookbook "The Food You Crave" by Ellie Krieger. I LOVE this cookbook! Half of this meal came out of the freezer. I made these sloppy joes about 2 weeks ago and froze the remainder of what we didn't eat for a quick meal later on. Tonight calls for a quick meal because LOST is on!

Sloppy Joes                                                                                             
Serves 8 (I cut in half and make 4 servings)

1 pound lean or extra lean ground beef (I used ground turkey this time)
1 med. onion, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 med. red bell pepper, seeded and diced
1 15.5-ounce can small red or pinto beans, preferably low-sodium, drained and rinsed
1 1/2 cups no-salt added tomato sauce
2 Tablespoons tomato paste
1 T. red wine vinegar
1 T. unsulfured molasses
1 T. Worcestershire sauce
1 tsp. dry mustard
3/4 tsp. salt
Freshly ground black pepper to taste
8 whole-wheat burger buns

Brown the meat and onion over medium-high heat for 5 minutes, breaking the meat into crumbles. Pour the drippings out of the pan and discard. Add the garlic, jalapeño, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, except the buns (duh), reduce the heat to low, and simmer for another 5 minutes. Place a 1/2 scoop of the mixture onto the buns and serve.

Calories: 265   Fat:4.5 grams   Protein: 20 g. Carbs: 40 g. Fiber: 8 g. Chol: 30 mg Sodium:535 mg.
Excellent source of: Fiber, Manganese, Molybdenum, Niacin, Protein, Selenium, Vitamin B12, Vitamin C, and Zinc.
Good Source of: Copper, Folate, Iron (thanks to the molasses), Magnesium, Phosphorus, Thiamin, Vitamin A, and Vitamin B6.

These taste like your regular sloppy joes, except better! With added fiber and nutrients in the beans and red pepper.

Zucchini Parmesan Crisps                                                      
Serves 4
Cooking Spray
1 pound zucchini (about 2 med)
1 Tbsp. olive oil
1/4 c. freshly grated Parmesan cheese (can be found at ALDI- see last post)
1/4 c. plain dry bread crumbs
1/8 tsp. salt
Freshly ground black pepper

Preheat oven to 450. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4 inch-thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.

Per Serving: Calories: 105, Fat: 6g, Protein: 5g, Carbs:8.5g, Fiber 1.5g, Chol:1Mg, Sodium:222 mg
Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Protein, Vitamin B6.

These are a much healthier alternative to fries or chips!