Food and Nutrition


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Sloppy Garden Joes

Here's an old favorite with a twist. The vegetables add fiber, and vitamins A and C. Boost nutrition by adding extra vegetables to casseroles, soups and other foods. This healthy recipe comes from NDSU Extension Service.


  • 1 medium yellow onion,chopped
  • 1 carrot, chopped or shredded
  • 1 green pepper, chopped
  • 1 pound ground turkey
  • 1 (8-ounce) can tomato sauce, low-sodium
  • 1 (15-ounce) can crushed tomatoes
  • 1 (8-ounce) can mushroom stems and pieces, drained
  • ¼ c. barbecue sauce
  • 6 whole-wheat buns


1. Rinse and prepare vegetables as indicated.Saute onions, carrots, green pepper and turkey in a pan over medium-high heat for fi ve minutes.
2. Add tomato sauce, crushed tomatoes, mushrooms and barbecue sauce. Bring to a boil.
3. Cover pan, reduce heat and simmer for 10 minutes, stirring occasionally.
4. Uncover pan and cook for about three minutes or until thickened.
5. Serve on toasted or untoasted whole-wheat buns.
6. Refrigerate leftovers within two hours.

Makes six servings. Each serving has 280 calories, 9 grams (g) fat, 36 g carbohydrate, 16 g protein, 6 g fi ber and 580 milligrams sodium. A serving also provides 70 percent of the daily recommendation for vitamin A and 60 percent of the daily recommendation for vitamin C.

Featured in Food Wise March newsletter 2013 (pdf)

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