Picadillo - 11g Carbs, 1g Fiber, 10g usable carbs
From: The Every Calorie Counts Cookbook by Dana Carpender
This is my version of a dish that's popular all over Latin America -
think of it as South American Sloppy Joes.
1 1/2 lb ground round
1 large onion, diced
4 cloves garlic, crushed
1/3 cup green pimiento stuffed olives, sliced
2 tsp capers, drained
14 oz canned tomatoes with green chiles
3 Tbsp dried currants
2 Tbsp wine vinegar
1/2 tsp dried oregano
1/2 cup chopped cilantro
Start the ground round browning in your big skillet, over medium-high
heat. In the meanwhile, chop your onion, smash your garlic, and slice
your olives, if you didn't buy them that way.
When a little fat has cooked out of the meat, throw in the onion and
the garlic. Keep frying and crumbling your meat until it's done through,
and the onions are translucent. Now stir in everything else but the
cilantro, turn the burner to low, and let the whole thing simmer for
5-10 minutes. Stir in the cilantro, and serve.
Servings: 5
Nutrition per Serving:
370 Calories, 24g Fat, 27g Protein, 11g Carbs, 1g Fiber, 10g usable carbs
