A grownup version of the classic Sloppy Joe with summer squash, fire roasted tomatoes, red wine, and extra lean ground beef.
According to Wikipedia, a Sioux City cook named Joe, was looking for a change from the typical loose meat sandwich. Inspiration hit and he conjured up this meaty sandwich swimming in a spicy tomato sauce. (I realize Wikipedia isn’t necessarily the best source for quoting information, but in this case I think I’m safe.)
My mom would make this kid-pleasing meal for us, and I carried on that tradition with my kids. After all, Sloppy Joes were cost friendly – you could make enough to serve a crowd and everyone would be happy.
In the mood for some happy memories, I decided to whip up a healthier version of this classic American dish.
Technically, this probably can’t be considered a Sloppy Joe Sandwich since there’s no bread involved, but the sauce was reminiscent enough to make me happy.
My version is loaded with bite-sized pieces of summer squash, fire roasted tomatoes and extra lean ground beef. A little red wine and savory Worcestershire add a grownup appeal to the sauce.
This savory sauce was the perfect topping for creamy Yukon Gold potatoes. Leftovers were served the next day in true sandwich form, and even better once that earthy sauce had a chance to sit overnight.
You could easily swap the lean ground beef for ground turkey or chicken, but I prefer beef. It seems to go better with Sloppy Joe sauce.
Happy, healthy cooking!
- 6 medium yukon gold potatoes
- 1 tablespoon olive oil
- 2 cups onion, chopped
- 2 cloves garlic, minced
- 2 cups yellow squash, cubed
- 2 cups zucchini, cubed
- 4 cups extra lean beef, cooked and drained
- 1 can fire roasted diced tomatoes
- 1 tablespoon worcestershire sauce
- 1 teaspoon oregano
- 1 pinch red pepper
- 2 large bay leaf
- ½ cup red wine
- 6 tablespoons low fat cheddar cheese, shredded
- 6 tablespoons low fat sour cream
- Preheat a large nonstick skillet over medium heat and add olive oil. Add onions and garlic and cook for 5 minutes until softened.
- Add remaining ingredients except potatoes and simmer for 30 minutes until sauce reduces and vegetables are tender.
- Meanwhile, microwave potatoes on high until tender.
- Remove bay leaves from meat mixture.
- Split potatoes in half and mash the inside with a fork.
- Top each potato with sauce, 1 tablespoon of cheese and 1 tablespoon of sour cream.
Weight Watchers PointsPlus 10
Total Fat: 8.92g
Total Carbs: 49.98g
Dietary Fiber: 5.06g
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