This sweet and spicy barbecue served over a crusty roll was a favorite with our recipe tasters.
small, sharp knife
long-handled wooden spoon
large frying pan or electric skillet
medium mixing bowl
1 small onion
1/2 medium-size green pepper
1/2 cup unsweetened pineapple juice
1 pound ground turkey
1 6-ounce can tomato paste, no salt added
1/2 cup water
2 teaspoons Dijon-style mustard (or any spicy mustard)
1/2 teaspoon garlic powder
6 whole-grain sandwich rolls
1. Slice the ends off of the onion and peel away the outer skin. Chop the onion into small pieces about the size of a pencil eraser.
2. Remove the stem and seeds from the green pepper half. Wash it and chop it into pieces about the same size as the onion. (Store the other half of the pepper in an airtight container in the refrigerator.)
3. Pour the pineapple juice into a frying pan and heat on medium. Add the chopped onion and green pepper. Cook and stir with a wooden spoon over medium heat until the onion gets soft (the color of the onion will change from white to a transparent yellow).
4. Add the ground turkey and turn the heat up to medium-high. Cook and stir until the turkey turns light brown.
5. Mix the tomato paste, water, mustard, and garlic powder in a medium bowl with the wooden spoon. Stir until mixed well. Add to the turkey and stir (about 25 times). Turn the heat down to low and simmer for 30 minutes.
6. Serve on whole-grain rolls.
Per serving: Calories: 247; Total Fat: 5 grams (1.1 teaspoons); Saturated Fat: 3.7 grams; Sodium: 304 milligrams; Cholesterol: 23 milligrams.