This is one of the healthy (and delicious!) recipes heading to school cafeterias thanks to a partnership between Rachael, her Yum-o! organization and the Alliance for a Healthier Generation. Serve with Jalapeño Relish and Pineapple Slaw.

Try a selection of the rest of the recipes here:
Cheesy Mexi-Mac
Cheesy Mac and Trees
Orange You Glad It’s Glazed Chicken and Noodles
Silly Chili Con Fusilli
Southwest Turkey Cobb Salad
Turkey Tacos
Chicken Yakitori Noodle Bowls

• Share:

Comment on this recipe

Ingredients

• For the jalapeño relish:
• 1 small dill pickle, chopped
• 2 tablespoons chopped pickled jalapeño peppers
• 1/2 small red bell pepper, finely chopped
• 1/2 small red onion, finely chopped
• 
  
• For the pineapple slaw:
• 1/2 cup Greek-style plain yogurt, regular or low fat (optional)
• 1 1-inch piece of fresh ginger root, grated
• Salt and pepper
• 1 tablespoon white wine vinegar
• 1/4 cup vegetable oil
• 1 bag store-bought cole slaw mix (14 ounces) or 1 small head white cabbage, shredded
• 1 cup crushed pineapple, freshly processed or canned, no sugar added, lightly drained
• 
  
• For the sloppy turkey:
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 pounds ground all-white-meat turkey breast
• Salt and pepper
• 1 tablespoon grill seasoning, such as McCormick brand Montreal Steak Seasoning
• 1 medium red onion, chopped
• 1 small red bell pepper, seeded and chopped
• 3 tablespoons red wine vinegar
• 3 tablespoons dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1 can tomato sauce (14 ounces)
• 1 tablespoon hot sauce
• 8 crusty whole grain rolls, split and toasted