Monday, November 3, 2008

Healthy Picadillo

I served this with a big salad of romaine topped with a black-eyed pea and roasted corn salsa. We've been eating less and less beef around here, but this was good. We had leftover rice from Sunday's meal and served the picadillo over that. Thanks Beth!! Will try it with ground turkey sometime too...and maybe add some chili powder next time to spice it up a bit. I only made half the recipe for just us 2 and there were plenty of leftovers for lunches.

Healthy Picadillo:
(a favored Cooking Light recipe of Beth's submitted in answer to my plea for help :-)

8 servings (serving size: 1 cup)
  • 2 pounds ground round
  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 garlic clove, minced
  • 1 1/2 cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
  • 1 1/2 cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
  • 1 cup finely chopped carrot
  • 3/4 cup golden raisins (we're not huge fans of raisins, but I'll deal with the golden ones...the Monster, not so much. I'll have to use craisins next time)
  • 1/2 cup dry white wine
  • 1/4 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
  • 2 tablespoons balsamic vinegar (I used more)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 2 bay leaves
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
  • 1 (8-ounce) can no-salt-added tomato sauce

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.

Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.

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