By Sueson Vess

Sloppy Joe Kid-Wich

MAKES 10 TO 12 MINI-SANDWICHES

Enjoy this meaty recipe on gluten-free mini-buns or place dollops on gluten-free corn chips and serve as an appetizer. Perfect party fare for kids and adults. This recipe can be prepared in advance and refrigerated for two days. It freezes well; reheat before serving.

1 teaspoon olive oil
1 cup chopped onion
1 cup chopped sweet bell peppers
1 pound ground beef (or turkey or bison)
1 teaspoon turmeric
½ teaspoon crushed chili flakes, more or less to taste
¼ teaspoon ground cloves
2 tablespoons apple cider vinegar
1 (7-ounce) jar tomato paste, low/no salt added
2 tablespoons honey
¼-½ cup water (use smaller amount if serving a bite on a corn chip)

1. In a large skillet, heat olive oil and sauté onions and peppers over medium heat until softened. Add ground meat, turmeric, chili flakes and cloves and cook until no pink color remains in meat, about 5 to 7 minutes.

2. Add apple cider vinegar, tomato paste, honey and water, 1/4 cup at a time until desired consistency. Stir to combine.

3. Simmer uncovered for 10 minutes. Taste and adjust seasoning. Serve hot.

Each serving contains 107 calories, 5g total fat, 2g saturated fat, 0g trans fat, 23mg cholesterol, 43mg sodium, 8g carbohydrate, 1g fiber, 8g protein.