Tasty Picadillo Recipe

Beef or Vegetarian Picadillo Recipes

It can be made with soy (for vegetarians) or meat.

For those following a Paleolithic diet, the soy version is not suitable. Therefore, if you need the meat version, simply substitute ground bison (or beefalo or beef) for the soy.

Recipe Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, peeled and chopped
• 1 frozen box of Boca Crumbles (or equivalent)

If you don't want the soy, make this instead with one-and-one-half pounds of ground bison, preferably from animals raised on grass without antibiotics. (This will boost the amount of protein in the food counts.) You may also use beefalo or beef.

• 1 teaspoon salt
• freshly ground black pepper (to taste)
• 1 (16 or 14.5 ounce) can peeled & diced tomatoes including fluid
• ½ cup raisins
• 1 (5.75 ounce) jar sliced Spanish green, pimento-stuffed olives (drained)

Recipe Method

(a) Heat oil in skillet.

(b) Saute onion several minutes until soft but not brown.

(c) Stir in all other ingredients.

(d) Simmer uncovered, stirring occasionally, for about twenty minutes.

Yield: about 6 cups.

It's a variation of the national dish of Cuba. If you like olives, we predict you'll find it delicious!

The food counts are listed as follows.

Total calories / grams of proteins / grams of carbs / grams of fat (grams of saturated facts, if any).

Carbs listed are "net."

Serving suggestions: stuff picadillo into parboiled shells of red or green bell peppers and bake them in a 350 F. degree oven until the peppers are soft.

Approximate food counts for 1 cup of picadillo: 225 / 12 / 25 / 10

(As with all recipes, if they are available organic ingredients are a healthy choice and the best choice for our planet.)

This completes the recipe for weight loss picadillo recipe.

Enjoy!

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