See Also: Sloppy Joe' s Bun Buggy(recipes)
buggy(1)(dictionary)
buggy(2)(dictionary)
buggy(dictionary)
Buggy - Golf(gambling)
dune buggy(dictionary)
baby buggy(dictionary)
sloppy(dictionary)
sloppy joe(dictionary)
sloppy(dictionary)

Kabyle (iou) and Sloppy Joe' s Bun Buggy (recipes)


Kabyle (iou)



Kabyle noun & adjective. M18.
[Prob. from Arab. &kdbelow;aba'il pl. of &kdbelow;abila tribe.]
A. noun.
An individual or people belonging to a group of Berber peoples inhabiting northern Algeria. M18.
The Berber dialect of these peoples. L19.
b. attrib. or as adjective. Of or pertaining to the Kabyles or their language. M19.

Sloppy Joe' s Bun Buggy (recipes)


Sloppy Joe' s Bun Buggy

Yield: Makes 4 servings



Ingredients:



4hot dog buns (not split)

16thin slices cucumber or zucchini

24matchstick-size carrot strips, 1 inch long

4ripe olives or pimiento-stuffed olives

Nonstick Cooking spray

1(10-ounce) package 93% lean ground turkey

1-1/4cups prepared reduced-fat spaghetti sauce

1/2cup chopped broccoli stems

2teaspoons prepared mustard

1/2teaspoon Worcestershire sauce

Dash salt

Dash black pepper

4small 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.









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