Sloppy Joes

Phase 1:

• 1 pound ground turkey (I use 93% lean)
• 300g red bell pepper
• 400g onions
• 100g mix of carrots and/or summer squash, optional
• 28oz can of tomato sauce
• 0.50 cup (90g) dry brown rice
• 2 cups of water (swirl around in the can to get that last bit of sauce)

Bring everything together in the slow cooker and set to low for 10 hours.  (Not a big difference if you'll be out of hour longer and increase the cooking time.)

If the turkey and vegetables are frozen, dethaw overnight in the fridge.  This has the added benefit of getting everything ready the night before.  Then in the morning, it is quick to bring together.

Phase 2:

• 2 tbsp red wine vinegar
• 2 tbsp worcestershire sauce
• 1 tbsp McCormick Montreal Steak Seasoning 
• 2 tea molasses
• Up to a half cup of calorie free sweetener optionally blended with sugar, depends on how sweet you like it.  (When I use garden fresh tomatoes, I don't use any at all, but do add when it is canned tomato sauce.)
• Salt and pepper to taste

When you get home, add the above seasoning and stir.

Eating Tips:

I take two sourdough buns, open them as four pieces of bread, and then heap on sloppy joe filling.  They work better as open face sandwiches.  They are sloppy after all, and it saves bread calories.

For toppings, I like to add jalapeño and sprinkle on half an ounce of sharp cheddar cheese.  The cheese melts quickly on top of the hot sloppy joes and provides a nice accent when served on top.

I like dishes that make enough for left overs for tomorrow's dinner.  This dish doesn't disappoint.  You'll probably have enough left over to freeze even after dinner the second day.  It makes enough for 16 overflowing sandwiches.  Personally, I eat 600 grams plus the two buns and cheese for dinner.
 
Makes about 2,300 grams coming in at 1,665 calories total.  This makes it about 0.724 calorie/gram.  Under the magical 1.0 calorie/gram barrier of low calorie filling foods.  My only advice is not to go overboard with the bread and add-ons.