Sloppy Pork & Pepper Sandwiches

Makes 3 to 4 Servings




1 tablespoon canola oil

1 large red bell pepper, cut into thin strips (about 1 1/2 cups)

1 small onion, finely diced (about 1/2 cup)

8 to 10 ounces cooked pork tenderloin, sliced thin (Hint: Use leftover Asian-Marinated Pork)

1/3 to 1/2 cup barbeque sauce

3 or 4 whole wheat hamburger buns




Heat the oil in a large nonstick skillet over medium-high heat.  Add the bell pepper and onion and cook, stirring frequently, until the vegetables are tender, about 5 minutes.  Stir in the pork and barbeque sauce and heat through.  Serve on hamburger buns with Sunny Broccoli Slaw on the side.


Nutrition Information per Serving


310 calories, 9g fat, 1.5g saturated fat, 440mg sodium, 37g carbohydrates, 4g fiber, 20g protein, 30% vitamin A, 150% vitamin C, 10% iron


Sunny Broccoli Slaw

Makes 6 Servings




One 16-ounce bag broccoli coleslaw
1/2 cup golden raisins
1/2 cup roasted, shelled sunflower seeds
1/2 cup light canola mayonnaise
3 tablespoons red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt




Combine the coleslaw, raisins, sunflower seeds, mayonnaise, vinegar, sugar, and salt in a large bowl and mix until well blended.  Serve right away or refrigerate and serve chilled.


Nutrition Information per Serving


190 calories, 10g fat, 0.5g saturated fat, 300mg sodium, 22g carbohydrates, 4g fiber, 5g protein

Leftover roasted sunflower seeds should be stored in airtight plastic containers or sealable bags for a healthy snack that will last for days.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
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