MY FAVORITE SLOPPY JOES
1 pound ground chuck
1 small onion, chopped
1 clove garlic, minced
8 ounce can tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses, optional
2 tablespoons vinegar
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Brown the ground chuck along with the onion and garlic; drain the fat. Add the remaining ingredients. Cover and simmer 30 minutes. Serve on low carb buns or over chopped lettuce (not included in counts).
Makes about 6 servings
With granular Splenda:
Per Serving: 151 Calories; 8g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 147 Calories; 8g Fat; 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
SLOPPY JOE STUFFED PEPPERS
1 batch My Favorite Sloppy Joes
3 large green peppers, halved lengthwise
8 ounces cheddar cheese, shredded
Remove the seeds and membranes from the pepper but leave the stems intact. Parboil the peppers in a boiling water 3 minutes; drain. Arrange the peppers in a baking dish. Put half of the cheese in the bottom of the pepper halves then fill them with the sloppy joe mixture. Top with the remaining cheese. Bake at 350ยบ 20-30 minutes until hot and bubbly and the peppers are tender.
Makes 3-6 servings
With granular Splenda:
Per 1 pepper half: 319 Calories; 21g Fat; 23g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 2 pepper halves: 637 Calories; 42g Fat; 46g Protein; 18g Carbohydrate; 4g Dietary Fiber; 14g Net Carbs
With liquid Splenda:
Per 1 pepper half: 315 Calories; 21g Fat; 23g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 2 pepper halves: 629 Calories; 42g Fat; 46g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs
These two recipes were originally posted HERE and HERE at Linda's Low Carb Menus & Recipes. Since posting the recipe on my website, I've started making the stuffed peppers a little differently. I actually make a batch of My Favorite Sloppy Joes and use that to fill the peppers. That's why I'm posting both recipes today.
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