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A slow warming trend will begin in our area over the weekend into early next week with dry weather expected.  Our next chance for showers and thunderstorms will begin around Wednesday as the next cold front nears.

 

 



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Texas Beef Council: April 2, 2013

Chipotle Sloppy Joes with Crunchy Coleslaw

Ingredients
    1 lb. lean ground beef (95%)
    1/4 cup chopped onion
    3/4 cup ketchup
    1/2 cup frozen corn
    1/2 cup canned black beans, rinsed, drained
    1/2 cup tomato sauce
    1-2 tsp. minced chipotle peppers in adobo sauce
    1/2 tsp. ground cumin
    1/4 cup chopped fresh cilantro
    1/4 tsp. salt
    1/4 tsp. black pepper
    4 whole wheat hamburger buns, split

Crunchy Coleslaw
    1/4 cup plain nonfat yogurt
    1 Tbsp. light mayonnaise
    2 tsp. cider vinegar
    1/4 tsp. hot pepper sauce
    1/8 tsp. salt
    1 1/2 cups packaged coleslaw mix
    1/2 red bell pepper, cut into 1/8-inch thick strips

Instructions
To prepare Crunchy Coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.

Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.

Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.

This recipe courtesy of "The Healthy Beef Cookbook" published by John Wiley & Sons, Inc.

Nutritional Information
Nutrition information per serving: 406 calories; 10 g fat (4 g saturated fat; 3 g monounsaturated fat); 77 mg cholesterol; 1344 mg sodium; 50 g carbohydrate; 6.9 g fiber; 33 g protein; 9.4 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 39.8 mcg selenium; 7.3 mg zinc

 

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