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Turkey Joe with Kaleidoscope Slaw
Here’s a family night meal packed with goodness. For smaller appetites, serve on small whole wheat rolls or mini burger buns.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- 2 tsp (10 mL) canola oil
- 1 lb (500 g) extra-lean ground Ontario Turkey or Chicken
- 2 cups (500 mL) diced small Ontario Sweet Potato (about 10 oz/285 g)
- 1 Ontario Onion, chopped
- 1 can (19 oz/540 mL) stewed tomatoes
- 1/4 cup (50 mL) barbecue sauce
- 1/2 cup (125 mL) shredded Ontario Cheddar Cheese
- 4 onion buns or whole wheat Kaiser buns, toasted
In large nonstick skillet, heat oil over high heat. Add turkey, sweet potato and onion; cook, breaking up meat with wooden spoon, for 5 minutes or until browned.
Stir in tomatoes; bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until sweet potatoes are tender-crisp and half of the liquid has evaporated.
Stir in barbecue sauce; simmer for 1 minute or until heated through. Remove from heat. Stir in half of the cheese. Spoon turkey mixture over buns; sprinkle with remaining cheese. Serve Kaleidoscope Slaw on the side.
- 2-1/2 tbsp (37 mL) canola oil
- 2 tbsp (25 mL) cider vinegar
- 1 tbsp (15 mL) Ontario Maple Syrup
- 1-1/2 tsp (7 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and pepper
- 2 cups (500 mL) each shredded Ontario
- Green and Red Cabbage
- 1 cup (250 mL) grated Ontario Carrot
In serving bowl, whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Add green and red cabbage and carrot; toss to coat. Set aside.
Tips: Omit the buns and serve the turkey mixture over baked potatoes. If the stewed tomatoes are large, crush with a fork. Kick up the heat and add hot sauce or use a spicy barbecue sauce. Let the kids grate the carrot and shred the cheese.
PROTEIN: 33 grams
FAT: 28 grams
CARBOHYDRATE: 70 grams
FIBRE: 8 grams
SODIUM: 1100 mg