Use this recipe for picadillo, a sweet-savory popular Latin dish, for a 10-minute no-fuss dinner
The success of this dish is the blending of sweet and savory flavors. I have captured the essence of the taste and the texture in this 10-minute no-fuss dinner using roasted turkey breast. It's a great way to use leftover turkey or any other meat. You can also use roasted turkey or chicken breast from the deli.
Rice is the usual side dish with picadillo. Another way to serve the picadillo is over two halves of Cuban or other rolls and call it a Sloppy Joe. The story goes that Sloppy Joe's Restaurant in Key West, Fla., took this traditional Cuban dish and served it over bread. Either way enjoy this simple, quick dinner.
Serve a washed, ready-to-eat salad on the side.
This meal contains 591 calories with 16 percent of calories from fat.
• Look for a tomato sauce with no added salt or sugar.
• If frozen chopped onion or green pepper are not available, use sliced onion or pepper from a salad bar.
• Make rice set aside.
• Make Picadillo.
• Wine suggestion: A nice soft red, maybe a cabernet sauvignon
To buy: 1 package frozen chopped or diced onion, 1 package frozen chopped or diced green bell pepper, 1 small jar capers, 1 small bottle Worcestershire sauce, 1 bottle no-salt-added tomato sauce and 1/2 pound diced cooked turkey breast.
Staples: Canola oil, garlic, raisins, microwaveable rice, distilled white vinegar, salt and black peppercorns.
Heat the oil in a nonstick skillet over medium-high heat and add the onions, green pepper, garlic and tomato sauce. Sauté until the sauce starts to bubble, about 2 to 3 minutes. Add the Worcestershire, capers, raisins, vinegar and turkey. Reduce heat to medium and cook gently until the meat is warmed through, about 5 minutes. Add Salt and pepper to taste. Makes 2 servings.
Per serving: 401 calories (9 percent from fat), 4.0 g fat (.6 g saturated, 1.7 g monounsaturated), 90 mg cholesterol, 40.6 g protein, 51.4 g carbohydrates, 7.4 g fiber, 527 mg sodium.
Cook rice according to package instructions. Measure 1 1/2-cups and set aside the remaining rice for another dinner. Add the olive oil, and salt and pepper to taste. Serve with the shrimp. Makes 2 servings.
Per serving: 190 calories (30 percent from fat), 6.4 g fat (0.4 g saturated, 3.1 g monounsaturated), no cholesterol, 3.0 g protein, 30.0 g carbohydrates, 0.8 g fiber, 8 mg sodium.
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To comment, please click here.
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
((Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys.")