Special thanks to Jenny Craig for their sponsorship of this post.
For me, 4th of July marks the middle of summer. It’s a time for cookouts, pool days, and outdoor festivities.
This year, when Independence Day decided to show up on a Thursday, I wasn’t really sure what to do with myself. Not only was the Colorado forecast calling for rain, but I was exhausted from a rigorous few weeks at work.
I made the decision to stay in, and to celebrate from my patio. Afterall, I’ve been able to see the fireworks from the comfort of my deck in years past…. and this was a great way for me to stay on track with my Jenny Craig program!
Rather than just eat a regular meal, I decided to also use the holiday as a time to create a recipe and this one did not disappoint!
I always like adding quite a bit of veggies to my sloppy joes (a trick that I learned from a babysitter a long time ago.) For these Asian Sloppy Joes, the orange bell pepper and red onion added some great crunch, as did the raw scallions I topped the sandwich with.
Note: You guys know I like things spicy, so I was generous with the sriracha and crushed red pepper. Add as little or as much as you’d like. Enjoy!
Also… important No Thanks to Cake blog update: I’ve added printable recipes to the blog! I’ll be using these going forward as a way to allow you guys to print what I publish. It is going to take me a million years to go back through the archives and update everything from the past though. Please let me know how it works for you as today is the FIRST DAY of having this feature live. Cheers!
Jenny Craig Recipe Creation: Asian Sloppy Joes | No Thanks to Cake
- 1 Jenny Craig Turkey Burger
- cooking spray
- 1/4 cup bell pepper, diced
- 1/4 cup red onion, diced
- 1 clove garlic
- 1/4 tsp rice wine vinegar
- 1 Tbsp sugar-free ketchup
- 1 Tbsp hoisin sauce
- 1/2 Tbsp water
- 1 tsp reduced sodium soy sauce
- sriracha sauce to taste
- crushed red pepper flakes optional
- 1 scallion sliced
- sesame seeds for garnish (optional)
- Remove your Jenny Craig Turkey Burger from the packaging. Place the burger patty on a microwave-safe plate, and cook for 90 seconds in the microwave. Remove and set to the side. Wrap the frozen bun in a paper towel and microwave for 30 seconds to defrost.
- Prepare a skillet with cooking spray, and add your diced bell pepper, onion, and garlic. Saute for 3-4 minutes, stirring often and until vegetables are tender.
- Place your turkey burger in your food processor and pulse until finely chopped. Note: If you do not have a food processor, finely chop with a knife.
- Add turkey to the sauteed veggie mixture, and stir to combine.
- In a small bowl, whisk together your sauce: ketchup, rice wine vinegar, hoisin sauce, soy sauce, water, and sriracha. Add to the skillet and stir to combine the sauce with the meat-veggie mixture. Sprinkle with crushed red pepper, if desired. Cook for 1-2 minutes, and then remove to heat.
- Place the bottom of the bun on a plate, and top with the sloppy joe mixture. Add scallion and sesame seeds for garnish, if desired, and top with the remaining bun.
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.