Here’s a family night meal packed with goodness. For smaller appetites, serve on small whole wheat rolls or mini burger buns.
In large nonstick skillet, heat oil over high heat. Add turkey, sweet potato and onion; cook, breaking up meat with wooden spoon, for 5 minutes or until browned.
Stir in tomatoes; bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until sweet potatoes are tender-crisp and half of the liquid has evaporated.
Stir in barbecue sauce; simmer for 1 minute or until heated through. Remove from heat. Stir in half of the cheese. Spoon turkey mixture over buns; sprinkle with remaining cheese. Serve Kaleidoscope Slaw on the side.
In serving bowl, whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Add green and red cabbage and carrot; toss to coat. Set aside.
Omit the buns and serve the turkey mixture over baked potatoes. If the stewed tomatoes are large, crush with a fork. Kick up the heat and add hot sauce or use a spicy barbecue sauce. Let the kids grate the carrot and shred the cheese.