1 pound ground turkey breast
1/2 cup chopped onion
1 jalapeño pepper, seeded and finely minced
1/4 cup diced black olives (approximately 1 ounce)
1 can (4 ounces) sliced mushrooms, drained
1 can (15 ounces) tomato sauce
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
12 hamburger buns
12 slices fat-free processed mozzarella cheese
In a large nonstick skillet, brown and drain ground turkey. Add onion, jalapeño pepper, black olives, mushrooms, tomato sauce, garlic powder, oregano, and basil. Bring to a boil over high heat then reduce heat to medium and simmer uncovered for 10 minutes; stir frequently. Remove from heat and cool. (Meat filling may be served right away if desired; just increase cooking time from 10 minutes to 20 minutes).
Spread bottom of each bun with 1/3 cup cooled meat filling. Top with 1 slice cheese and other half of bun. Wrap sandwiches tightly in foil. Place in freezer bags and freeze.
When ready to serve, preheat oven to 350°F and place the foil-wrapped sandwiches on a baking sheet. Bake for 55–60 minutes, or until heated through.
Yield: 12 sandwiches
Serving size: 1 sandwich
Carbohydrate: 29 g
Protein: 16 g
Fat: 7 g
Saturated fat: 1 g
Sodium: 577 mg
Fiber: 1 g
Exchanges per serving: 2 starch, 1 1/2 lean meat, 1 fat
Carbohydrate choices: 1 1/2