Saturday yum day!

I love Saturday...it has so much promise.  I made a list for WalMart and me and hubby took off.  Now, I am a southern girl who lives in this little town.  I have a Food Lion and a WalMart.  Neither stocks unique or wonderful ingredients.  Sometimes I have to just make do.  This was one of those weekends.

I had a recipe that called for miso...no.  Not gonna find that.  So I improvised.

Saturday's recipe was again from Cooking Light.  I only eat bread on the weekend and if we have french bread, I scoop out the middle so there is just a tiny bit of bread left.  For this recipe, I hollowed it out then toasted the bread to hold the filling.  I also use almond milk instead of regular milk.  I suggest cutting the milk to a cup.  You can always add later.  I served this with a fruit salad.  It was a hit.  It says it is a sloppy joe but to us it tasted more like beef stroganaff on a sandwich.

Turkey and Swiss 

Sloppy Joes

YIELDServes 4 (serving size: 1 sandwich)

Ingredients

• 1 tablespoon canola oil
• 12 ounces ground turkey breast
• 2 cups thinly sliced kale
• 1 cup chopped onion
• 1 tablespoon chopped fresh thyme
• 1 teaspoon garlic powder
• 4 ounces presliced mushrooms
• 1 1/2 cups 2% reduced-fat milk
• 1 1/2 tablespoons all-purpose flour
• 3 ounces Swiss cheese, shredded (about 3/4 cup)
• 3/4 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 4 whole-wheat hamburger buns

• How to Make It

  1. Heat oil in a large nonstick skillet over medium-high. Add turkey; cook 6 minutes or until browned, stirring to crumble. Add kale, onion, thyme, garlic powder, and mushrooms; cook 6 minutes, stirring occasionally.
  2. Whisk together milk and flour. Add milk mixture to pan; bring to a boil. Reduce heat to medium-low, and simmer 5 minutes or until thickened. Remove pan from heat; stir in cheese, pepper, and salt. Spoon about 3/4 cup turkey mixture onto each bun.