I have been a little red-meat phobic lately, so most of my meals have been turkey or chicken based. You could totally make this one with ground meat, and it would probably by just as good. While I am not so into meat lately, I understand that those I cook for probably still are, so I have included it in the weekly line-up. Amazingly, I have been blogging for so long now that all but my turkey picadillo recipe are already posted.
This week's menu:
Rosemary-merlot flank steak with steamed broccoli
Chicken with olives and fruit with roasted potatoes
Turkey Picadillo on whole-wheat rolls with tortilla chips
This recipe is based on one that I saw in FOOD magazine a few months back—I just changed it up to make it lower in calories and fat.
Turkey Picadillo
Serves 6
5 points per serving (250 calories) + 3 points for a whole wheat roll (150 calories)
Ingredients
1 medium onion, diced
2 tbs minced garlic (about 4 cloves, or if you can used pre-minced garlic)
3 whole bay leaves
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
1 1/4 pounds ground 93% lean turkey
½ tsp salt
½ tsp pepper
1 6-ounce can tomato paste
1/3 cup raisins
1/2 cup green olives (use the jarred kind, not the can)
2 tablespoons green olive juice (use the liquid from the olive jar)
Directions
Spray a large pan with PAM and heat over medium-high heat
Add the onion and garlic and cook until slightly soft and clear
Add the bay leaves, cumin, chili powder and allspice mix so that onions and garlic are well coated
Add the turkey, salt and pepper
Cook about 5-10 minutes, until turkey begins to brown
Add the tomato paste and stir until all of the turkey mixture is coated
Add 2 cups water, the raisins, olives and olive juice
Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes
Uncover and cook, stirring, 10 more minutes
Pull out bay leaves and discard (don’t eat them—yuck)
Serve on a whole-wheat roll
Healthy meals to nourish your mind.
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