Healthy Turkey Sloppy Joes with Veggie-Filled Buns

INGREDIENTS

4 hot dog buns (not split) 16 thin slices cucumber or zucchini 24 matchstick-size carrot strips, 1 inch long 4 ripe olives or pimiento-stuffed olives Nonstick cooking spray 1 (10-ounce) package 93% lean ground turkey 1‑1/4 cups prepared reduced-fat spaghetti sauce 1/2 cup chopped broccoli stems 2 teaspoons prepared mustard 1/2 teaspoon Worcestershire sauce Dash salt Dash black pepper 4 small pretzel twists

PREPARATION:

1. Hollow out hot dog buns. Use toothpick to make four holes in sides of each bun to attach "wheels." Use toothpick to make one hole in center of each cucumber slice; push carrot strip through hole. Press into holes in buns, making "wheels" on buns.
2. Cut each olive in half horizontally. Use toothpick to make two holes in one end of each bun to attach "headlights." Use carrot strips to attach olives to buns, making "headlights."
3. Spray large nonstick skillet with cooking spray. Cook and stir turkey in skillet over medium heat until no longer pink. Stir in spaghetti sauce, broccoli stems, mustard, Worcestershire, salt and pepper; heat through.
4. Spoon turkey mixture into hollowed-out buns. Press pretzel twist into ground turkey mixture, making "windshield" on each buggy.

This recipe appears in: Sandwiches NUTRITIONAL INFORMATION: Serving Size: 1 Bun Buggy Fiber 4 g Carbohydrate 36 g Cholesterol 28 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 14 % Calories 269 Protein 22 g Sodium 840 mg DIETARY EXCHANGE: Vegetable 1 Starch 2 Meat 2