Here's another new recipe I tried this week. I happened to have some mushrooms in the fridge, so I chopped them up and added them in, too, along with the other veggies. I also served this open-faced, on a light English muffin. And, as usual, I used Morton's salt substitute to reduce the sodium. This has a great taste! The smokey BBQ sauce makes such a difference. Enjoy!

Turkey Joes

1 T. canola or olive oil
1 medium onion, peeled and chopped
1 small green bell pepper, seeded and chopped
2 peeled garlic cloves, finely chopped
3/4 lb. ground turkey breast
1 can (28 oz.) diced tomatoes
2 T. tomato paste
1/4 c. mesquite or other smokey barbecue sauce
Salt and freshly ground black pepper
6 whole-wheat hamburger buns, grilled or toasted
6 thin onion slices, for garnish (optional)
Shredded lettuce, for garnish (optional)

Heat the oil in a medium skillet over medium-high heat. Saute the onion and pepper until translucent, about 4 minutes. Add the garlic and saute until the vegetables are soft, about 3 minutes. Add the turkey and cook, using a wooden spoon to break it up and stirring until it loses its pink color, about 4 minutes. Add the tomatoes, tomato paste, and barbecue sauce.

Simmer vigorously until the mixture is thick, about 15 minutes, stirring occacionally. Season to taste with salt and pepper. If not using immediately, refrigerate, covered, for up to 3 days. Reheat gently in a microwave oven before using.

Place the bottom of each bun on a plate. Spoon equal amounts of the meat mixture over each. Top with the onion and some lettuce, if using. Cover with the top of the bun or set it to lean on one side of the meat topping. Serve immediately.

Makes 6 servings.

Per serving: 259 calories, 9.4 g total fat, 0.0 mg cholesterol, 491.1 mg sodium, 29.1 g carbs, 3.5 g dietary fiber, 16.9 g protein