Description
This is a Trim Healthy Certified Coach recipe by Magaly Weaver. This recipe was "featured" in the Trim Healthy Living EZine~ Edition 17!
Ingredients
Instructions
- Brown, drain and season the ground meat in a saucepan.
- In the blender, add tomatoes, onions, jalapenos, and water. Blend for a minute or two until it looks like a sauce.
- Combine the sauce, cooked meat, and the frozen carrots and peas. Add the whole bay leaves and whole cilantro stems in while cooking (and then remove them before serving). OR, stir in the crushed bay leaves and chopped cilantro.
- Simmer covered for about 15-20 minutes on low. Stir about half way through. If you'd rather use the crock-pot, you can cook for 4 to 5 hours on high, stirring after about 2 or 3 hours.
Note
Recipe Notes
Recipe Author: Magaly Weaver
Serving Suggestions & Notes from Magaly:
- Notice that I don’t add any fat to my "Trim Picadillo" because I like to add my additional fats depending on the fuel I’m having. This is really versatile for me. I make it on the weekend and I have enough for my own lunches. If you have a big family you can double the recipe.
For an S Version: Add steamed caulirice. Add a side salad if you prefer.
For a FP Version: Use less ground meat in your dish. In FP we use a smaller amount of lean meat (approximately 3 to 4 ounces per portion). Be sure your meat is at least 96% lean. (Or you can cook the higher fat meat to crumbles and rinse the crumbles well under hot water and then drain.) Add cauli-rice and a side salad. Make sure you use low fat dressing.
For an E Version: Be sure your meat is at least 96% lean. (Or you can cook the higher fat meat to crumbles and rinse the crumbles well under hot water and then drain.) Or you can add brown rice to complete your E Meal.
This recipe was "featured" in the Trim Healthy Living EZine~ Edition 17!
