cuban picadillo - lite
I like to tweak familiar recipes to lower the calories and Weight Watchers points. While still having the flavor profile of other versions of Cuban Picadillo, this one had only 6 WW points per serving.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 5 ounces extra lean ground beef
- 1/2 cup onions, chopped
- 1 medium red or green pepper, chopped
- 1 tablespoon garlic, minced
- 1 small (optional) red potato, scrubbed and diced
- 15 ounces tomatoes - fire roasted or regular canned
- 1-2 bay leaves
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 10 small green olives, sliced
- 1 tablespoon capers
- 1 tablespoon vinegar
- 2 tablespoons red wine
- 2 tablespoons raisins
- salt, to taste
How To Make cuban picadillo - lite
-
Step 1Brown ground beef, add onions, peppers, and garlic. Stir medium-high heat until meat is no longer pink and veggies are softened. (Add 1/4 cup water if too dry, since the meat won't generate any fat.)
-
Step 2Add tomatoes, potatoes, seasonings. Continue to cook over medium heat for a few minutes.
-
Step 3Add olives and rest of ingredients. Simmer for 10 minutes - some of the liquid will have cooked down. Can be served over rice.
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