Healthy Picadillo - Recipes - Dietitian's Corner

2 pounds lean ground beef

1 tbsp olive oil

1 1/2 cups thinly sliced onion

1 garlic clove minced

1 1/2 cups chopped yellow bell pepper

1 1/2 cups chopped red bell pepper

1 cup chopped carrot

3/4 cup golden raisins

1/2 cup dry white wine

1/2 cup sliced pimiento-stuffed green olives

2 tbsp balsamic vinegar

1 1/2 tsp salt

1/8 tsp pepper

2 bay leaves

1 (14.5 oz) can no-salt added stewed tomatoes, undrained

1 (8 oz) can no salt added tomato sauce

Cook beef in a large non-stick skillet over med-high heat until browned, stir to crumble. Remove beef from pan and drain well. Add oil to pan, add garlic; saute 3 mins. Add bell peppers and carrot; saute 3 mins. Return beef to pan. Stir in raisins and remaining ingredients; bring to boil. Reduce heat; simmer 15 mins, stirring occasionally. Discard bay leaves. 8 servings (serving size 1 cup)

Calories 280 - Fat 9.1g - Carb 24g - Protein 26.4g

This is a great quick meal that mixes well with a side of rice or potato and salad. I have added more garlic, added parsley, basil and oregano plus some red pepper flakes for a bit of kick.

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