- In a large skillet cook meat, onion, and sweet pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, water, chili powder, Worcestershire sauce, garlic salt, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Serve on toasted rolls.
From the Test Kitchen
Prepare as directed, except substitute one 14-ounce jar pizza sauce for the tomato sauce and water; omit chili powder, Worcestershire sauce, garlic salt, and hot pepper sauce. Add 1/2 cup chopped pepperoni. Serve on toasted rolls with 6 ounces sliced mozzarella cheese.
Per sandwich: 501 cal., 25 g total fat (10 g sat. fat; 1 g trans fat), 82 mg chol., 983 mg sodium, 38 g carbo., 2 g fiber, 30 g pro.
Exchanges: 2.5 Starch, 3.5 Medium-Fat Meat, 1 Fat
Prepare as directed, except add 1/2 cup fresh or frozen whole kernel corn and 1 tablespoon chopped chipotle chile in adobo sauce with tomato sauce. Serve on toasted rolls with 6 ounces sliced cheddar cheese.
Per sandwich: 476 cal., 23 g total fat (11 g sat. fat; 1 g trans fat), 81 mg chol., 816 mg sodium, 38 g carbo., 3 g fiber, 28 g pro.
Exchanges: 2.5 Starch, 3 Medium-Fat Meat, 1 Fat
Prepare as directed, except omit ground beef. Cook onion and sweet pepper in 1 tablespoon hot olive oil over medium heat until tender. Add 2 cups cooked brown rice; one 15- to 16-ounce can kidney beans, rinsed and drained; and 1/2 cup shredded carrot (1 medium) with the tomato sauce.
Per sandwich: 338 cal., 6 g total fat (1 g sat. fat; 1 g trans fat), 0 mg chol., 705 mg sodium, 62 g carbo., 8 g fiber, 13 g pro.
Exchanges: 4 Starch, 0.5 Fat
Nutrition Facts (Sloppy Joes)
- Per serving:
- 349 kcal ,
- 14 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 51 mg chol. ,
- 628 mg sodium ,
- 34 g carb. ,
- 2 g fiber ,
- 3 g sugar ,
- 20 g pro.