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Tuesday, July 9, 2013

Sloppy Turkey and Veggie Sandwiches with Goat Cheese Yogurt Sauce

Sloppy Turkey and Veggie Sandwiches

8  ounces  uncooked ground turkey breast
2  cups  chopped fresh cremini or button mushrooms
3/4 cup  chopped yellow or green sweet pepper (1 medium)
1/2 cup  chopped onion (1 medium)
1  14 1/2 ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
6   whole wheat hamburger buns, split and toasted (you can also use tortilla shells and lightly grill them)
1  recipe Goat Cheese-Yogurt Sauce


1. In a large nonstick skillet cook turkey, mushrooms, sweet pepper, and onion over medium heat until turkey is browned and vegetables are tender, using a wooden spoon to break up meat as it cooks. Stir in tomatoes. Cook over medium-low heat for 5 minutes to blend flavors, stirring occasionally.

2. Place bun bottoms on serving plates. Divide meat mixture among bun bottoms. Spoon Goat Cheese-Yogurt Sauce over meat mixture. Top with bun tops.

Goat Cheese-Yogurt Sauce

Yield: about 1 1/4 cups
Cook  15 mins

4  ounces  soft goat cheese (chevre), softened
1/4 cup  snipped fresh chives
1   clove garlic, minced
1/8 teaspoon  salt
1/8 teaspoon  ground black pepper
6  ounces  plain fat-free Greek yogurt

1. In a small bowl combine goat cheese, chives, garlic, salt, and pepper. Gradually stir in yogurt until smooth. Makes about 1-1/4 cups.

I also like to serve these with Zucchini Fritters which is also on my blog

Nutrition Facts (Sloppy Turkey and Veggie Sandwiches) Servings Per Recipe 6,
 cal.@ 263,

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