"Healthier" Piccadillo

Keeping it healthy, whole food and YUMMY is not always an easy task to do---- especially when you have two young boys under the age of 8 that would really prefer cereal and ice cream for dinner! {haha}

Tonight I whipped up this HEALTHIER version of an all-time Latin favorite and to my surprise, the boys TORE IT UP and asked for more. Mom-1 Boys-0!!!

Healthier Piccadillo

INGREDIENTS

• 1 large chopped onion
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 red pepper, finely chopped
• 3 tbsp cilantro
• 2 lbs ground meat (I used 1 lb extra lean ground beef and 1 lb extra lean ground turkey)
• 4 oz (1/2 cup) tomato sauce (I used a lower sodium kind from Trader Joes)
• 1 tsp ground cumin
• 1 tsp Sazon Tropical Seasoning
• 2 tbsp green olives (comes out to like 8 olives--- you can dice them if you'd like)

INSTRUCTIONS

1. Brown meat on high heat in large sauté pan. When meat is no longer pink, drain all juice from pan. Return to heat and lower setting.
2. Meanwhile, while meat is cooking, chop onion, garlic, red pepper, tomato and cilantro.
3. Add to the meat and continue cooking on a low. Add olives and about 2 tbsp of the brine (the juice from the olives) cumin and Sazon. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
4. Serve over spaghetti squash or salad or rice if you're not Paleo/watching grain intake.