TURKEY TEX-MEX SLOPPY JOES

1 Pound ground turkey (or ground chicken)
2 Medium onions, chopped
1 Medium green bell pepper, chopped
2 Teaspoons olive oil (extra virgin)
½ Cup whole kernel corn
2 Garlic cloves
1 Jalapeno pepper
1 Teaspoon chili powder
1 Teaspoon ground cumin
1 Teaspoon dried oregano
¾ Cup ketchup
4 Teaspoons Worcestershire sauce
6 Rolls (Multi-grain or whole wheat)
6 Dill pickles

In a very large nonstick skillet, heat oil over medium-high heat. Add onion, sweet pepper, corn, garlic, and jalapeno pepper. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in turkey (or chicken), chili powder, cumin, and oregano. Cook for 5 to 6 minutes more or until turkey (or chicken) is no longer pink. Stir in ketchup and Worcestershire sauce; heat through. Divide mixture among rolls. If desired, top with pickle slices.

Serving size: 1 Roll
Calories: 280
Fat: 1 g
Cholesterol: 44 mg
Carbohydrate: 35 g
Protein: 23 g
Sodium: 644 mg

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