Well, I enjoyed the Picadillo so much last week I had to try this version too. I made it for the Super Bowl. It was great too. I’m not sure which version I liked best–they were both good.
12 oz ground beef, 92% fat free
2 TB diced onion
Dash garlic powder
2 c. salsa
¼ c. chopped pimiento-stuffed olives
1 TB red wine vinegar
½ tsp cinnamon
½ tsp cumin
Brown ground beef in large skillet. Drain fat and add onion. Cook until onion is done then add to 2 quart slow cooker. Add garlic powder, salsa, olives, vinegar, cinnamon and cumin. Cook on low 6 to 8 hours or on high 3 to 4 hours. Can serve over pasta or spaghetti squash.
Yield: 4 servings. Per serving= 179 Calories; 9g Fat (42.1% calories from fat); 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 701mg Sodium.
I wanted to serve this with spaghetti squash but Walmart didn’t have any!
It was good over Smart Taste pasta though.
Slow Cooker Meat Sauce
12 oz ground beef, 92/8
1 c. shredded carrots
1 c. sliced celery
2 TB diced onion
16 oz tomato sauce
1 (14oz) can diced tomatoes
1 1/2 tsp Splenda
¼ tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp parsley
Heat a large skillet over medium-high heat. Cook beef; drain. Add carrots, celery and onion to pan; sauté 4 minutes, stirring occasionally. Place in 3 quart slow cooker. Add remaining ingredients into slow cooker. Cover and cook on LOW 8 hours
Yield: 7 servings. Per serving= 195 Calories; 13g Fat (59.8% calories from fat); 10g Protein; 10g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 452mg Sodium.
Picadillo Stuffed Peppers
2 bell peppers (with flat bottoms)
1/4 c. whole wheat couscous, uncooked
1 c. leftover crock pot picadillo
1/3 cup water
Cut 1/2 inch of the tops of the bell peppers and dice fine. In a medium bowl combine cooked brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and couscous filling and place upright in the 2 quart slow cooker. Pour the water into the bottom of slow cooker, cover and and cook 2 to 3 hours on HIGH -or- 4 to 6 hours on LOW.
Oven directions: Preheat oven to 350°. Place peppers in an oven-proof dish, pour about 1/3 cup water in the bottom of the dish, cover and bake 50 minutes, or until the peppers become soft.
Yield: 2 servings. Per serving= 287 Calories; 11g Fat (34.0% calories from fat); 25g Protein; 24g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 390mg Sodium.
This was fantastic! I don’t know how I’ve never had it before! Wait til you see what I do with this the next night!
Slow Cooker Picadillo
1 1/2 lbs 92% lean ground beef
Salt and pepper, to taste
1 c. minced onion
4 oz diced pimientos, drained
1/4 c. minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c. green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
Brown meat in a large deep skillet on medium-high heat; season with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and pimientos to the meat and cook an addition 3-4 minutes. Transfer the meat to a 3 quart slow cooker, then add tomato, cilantro, tomato sauce, and green olives. Add cumin, garlic powder and bay leaves. Cook on high 3 to 4 hours or on low 6 to 8 hours. Discard the bay leaves and serve over brown rice.
Yield: 6 servings. Per serving= 210 Calories; 11g Fat (45.4% calories from fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 370mg Sodium.