It may have been easy to reduce the sugar, fat, calories, and carbs in these sandwiches, but when it comes to the sloppy part, you’re on your own. Eat with lots of napkins.

　　

Ingredients

serves 4

　　2 large garlic cloves

　　1 small yellow onion, quartered

　　1 small green bell pepper, seeded and cut into large chunks

　　Nonstick cooking spray

　　Salt and freshly ground black pepper

　　12 ounces ground turkey breast

　　Scant 3/4 cup reduced-sugar ketchup, such as Heinz

　　2/3 cup water

　　2 tablespoons Worcestershire sauce

　　1 teaspoon chili powder

　　4 sprouted-grain hamburger buns, such as Ezekiel 4:9

　　

Step 1

Heat a large nonstick sauté pan over medium-high heat.

　　

Step 2

While the pan is heating, combine the garlic, onion, and bell pepper in the bowl of a food processor, and pulse until finely chopped.

　　

Step 3

When the pan is hot, spray it with cooking spray. Add the chopped vegetables, and season with salt and pepper to taste. Cook, stirring occasionally, until the mixture is fragrant and and the vegetables are tender, about 4 minutes.

　　

Step 4

Add the turkey to the pan and cook, stirring with a wooden spoon to break it up. Season with salt and pepper, continuing to break it up with a spoon as it cooks. When the turkey is cooked through (after about 4 minutes), add the ketchup, water, Worcestershire sauce, and chili powder. Bring the mixture to a simmer, stirring occasionally.

　　

Step 5

Toast the hamburger buns in a toaster oven. Season the meat mixture with salt and pepper to taste, if desired. Divide the meat mixture among the buns, and serve.

　　

nutrition information

Step 6

Fat: 27.1g (before), 2.4g (after)

　　

Step 7

Calories: 635 (before), 297 (after)

　　

Step 8

Protein: 29g

　　

Step 9

Carbohydrates: 42g

　　

Step 10

Cholesterol: 41mg

　　

Step 11

Fiber: 7g

　　

Step 12

Sodium: 461mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.