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Picadillo

Picadillo

68 Ratings
68 Ratings
Recipe Image
Picadillo in a bowl
Makes: 6 servings
Total Cost: $$$$

A fun flavorful dish that is full of veggies and lean protein and can be made in a flash.

Ingredients

  • 1 pound turkey, ground, 85% lean
  • 1 onion (chopped)
  • 5 carrots (small, diced)
  • 2 zucchinis (medium, or other squash)
  • 2 potatoes (medium, diced)
  • 1 teaspoon salt
  • black pepper (to taste)
  • 1/2 teaspoon cumin
  • 1 1/4 cups canned tomatoes, low-sodium
  • 1 teaspoon cornstarch

Directions

  1. Wash hands with soap and water.
  2. Brown ground turkey in a non-stick frying pan.
  3. Add onions, carrots, squash, potatoes, salt, pepper, and cumin. Sauté for about 5 minutes.
  4. Add tomato sauce and just enough water to cover. Bring to a boil, then lower heat and simmer, uncovered, until vegetables are tender.
  5. Dissolve cornstarch in about 1 tablespoon of cold water, add to mixture, bring back to a boil until gravy thickens. Serve.

Notes

Source:

California Health Department, Los Angeles County
Es Facil Campaign

Nutrition Information

Serving Size: 1 cup, 1/6 of recipe (304g)
Nutrients Amount
Total Calories 237
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 54 mg
Sodium 482 mg
Carbohydrates 24 g
Dietary Fiber 4 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 16 g
Vitamin D 0 mcg
Calcium 83 mg
Iron 3 mg
Potassium 898 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 237
Total Fat 9 g
Saturated Fat 2 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Linoleic Acid 2 g
α-Linolenic Acid 0.2 g
Omega 3 - EPA 10 mg
Omega 3 - DHA 5 mg
Cholesterol 54 mg
Carbohydrates 24 g
Dietary Fiber 4 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 16 g
Minerals
Calcium 83 mg
Potassium 898 mg
Sodium 482 mg
Copper 277 mcg
Iron 3 mg
Magnesium 57 mg
Phosphorus 234 mg
Selenium 19 mcg
Zinc 2 mg
Vitamins
Vitamin A 452 mcg RAE
Vitamin B6 0.7 mg
Vitamin B12 0.8 mg
Vitamin C 35 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 12 mcg
Folate 48 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 6 mg
Choline 63 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 3/4 cups
Protein Foods 1 1/2 ounces

Write a review

Frying pan wasn't large enough to hold all of the ingredients. I ended up transfering into a large soup-type pot. Due to this, took a little longer than 25 min. Tasty and easy.
03/18/08
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