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Magaly’s Trim Picadillo

Magaly’s Trim Picadillo is a hearty, flavor-packed spin on a comforting classic! Lean ground beef or turkey simmers with fresh tomatoes, onion, jalapeño, veggies, cilantro, and plenty of savory spices for a dish that’s simple, satisfying, and full of homemade goodness. Serve it up when you’re craving a warm and filling Trim Healthy meal with a little kick! This recipe is part of the Trim Healthy Exclusive Collection.

Cooking Method:
Cuisine:
Courses: ,
Servings: 6
Description


Magaly’s Trim Picadillo is a hearty, flavor-packed spin on a comforting classic! Lean ground beef or turkey simmers with fresh tomatoes, onion, jalapeño, veggies, cilantro, and plenty of savory spices for a dish that’s simple, satisfying, and full of homemade goodness. Serve it up when you’re craving a warm and filling Trim Healthy meal with a little kick! This recipe is part of the Trim Healthy Exclusive Collection.

Ingredients
  • 3 lbs ground beef (lean ground beef or ground turkey 96-99% lean)
  • 6 large roma tomatoes
  • 1/2 cup water
  • 1/4 medium onion
  • 1/4 small jalepeno pepper (1/4 of a small jalapeno or a whole one depending on how hot you want)
  • 1/3 cup frozen carrots and peas
  • 2 whole bay leaves (or 1/4 tsp crushed bay leaf or laurel leaf)
  • 4 whole cilantro stems (4-5 cilantro stems with leaves attached or 1/4 cup chopped cilantro)
  • 2 tsp chili powder (or more to taste)
  • 1 tsp garlic powder (or more to taste)
  • 1/2 tsp onion powder (or more to taste)
  • TH Mineral Salt (to taste)
  • black pepper (to taste)
Instructions
  1. 1
    Brown, drain and season the ground meat in a saucepan.
  2. 2
    In the blender, add tomatoes, onions, jalapenos, and water. Blend for a minute or two until it looks like a sauce.
  3. 3
    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.
  4. 4
    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 Roberts

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.

Read it online: https://trimhealthymama.com/recipe/magalys-trim-picadillo/