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Healthy Picadillo
Serve with brown rice for a tempting meal that's quick and easy to prepare. 

  Makes 4 – 1 cup servings
  Prep Time: 5 minutes
  Total Time: 27 minutes
  Ease of Preparation: Easy

  1 pounds ground beef (90% lean or better)
  1 tablespoon olive oil
  ¾ cups thinly sliced onion
  1 garlic clove, minced
  ¾ cups slices yellow bell pepper
  ¾ cups  slices red bell pepper
  ½ cup finely chopped carrot (or buy shredded carrots)
  6 tablespoons golden raisins
  ¼  cup dry white wine
  2 tablespoons sliced pimento-stuffed green olives (about 8 olives)
  1 tablespoons balsamic vinegar
  1/2 teaspoons salt
  1/8 teaspoon black pepper
  1 bay leaves
  1/2 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
  1 (4-ounce) can no-salt-added tomato sauce


1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.

2. Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes.

3. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally.

4. Discard bay leaves.

Nutritional Notes: calories 280 fat 9.1g (sat 2.8g,mono 4.4g,poly 0.6g); iron3.8mg; cholesterol 70mg; calcium 46mg; carbohydrate 24g; sodium 257mg; protein 26.4g; fiber 2.2g