Turkey Picadillo is a lighter alternative to traditional Cuban beef picadillo. It’s great with rice and plantains, or as a filling for empanadas, tacos, stuffed peppers and more.
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4 • Points: 4 pts • Smart Points: 4
Calories: 178.5 • Fat: 7.8 g • Protein: 20.5 g • Carb: 7.8 g • Fiber: 1.5 g
- 1.25 lb 93% lean ground turkey
- 4 oz (1/2 can) tomato sauce
- kosher salt
- fresh ground pepper
- 1 tsp ground cumin
- 2 bay leaves
- 2 tbsp alcaparrado (capers or green olives would work too)
- 1/2 large onion, finely chopped
- 2 cloves minced garlic
- 1 tomato, chopped
- 1/2 bell pepper, finely chopped
- 2 tbsp cilantro
Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
Meanwhile, while turkey is cooking, make the sofrito by chopping onion, garlic, pepper, tomato and cilantro. (I quickly do it in my mini chopper)
Add sofrito to the meat and continue cooking on a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.