Picadillo
the easiest meal prep recipe you didn't know you needed
Hey hey, happy Thursday! The recipe I have for you this week is absolutely perfect for meal prep- super easy to make, the flavors get better with time, and it’s delicious. OH and it’s Whole30 too. Picadillo is a classic Latin American dish that can be enjoyed so many ways. It’s so versatile and you can customize it to your liking- check the substitutions section for some ideas!
MEAL PREP 101
Sometimes by day 4, you can get kinda sick of what you meal prepped. I’ve shared in a previous newsletter some ways to jazz up your meal prep for an Asian dish- this week I’ll share some ways to jazz up a Latin American dish like this Picadillo.
Change up the base- instead of having it with the cauliflower rice, try it as a taco, or over lettuce for as salad, or scoop it up with some tortilla chips.
Add some cheese- shredded cheese or cotija cheese would be delish.
Add some avocado or guacamole.
Add some hot sauce. Hot sauce makes everything better.
YOUR MEAL PLAN
Want the recipes and grocery list for the meal plan? This week, ALL subscribers get it as a beautifully organized PDF at the bottom of this newsletter. Want it every week? Become a paid subscriber for just $6 per month to get this amazing resource every week and say goodbye to meal planning forever!
THE RECIPE
Picadillo
Servings: 4 servings
Macros per serving: 464 cal, 18g fat, 36g carb, 10g fiber, 39g protein
Time: 30 minutes
Tools:
Large skillet
Medium skillet
Cutting board
Knife
Ingredients:
1-1.5 lb ground beef
½ onion
1 bell pepper
1 lb potatoes
4 cloves garlic, minced
1.5 tsp cumin
½ tsp paprika
1 tsp salt
8 oz tomato sauce
1 cup beef broth
¼ cup sliced olives (optional)
1 bag frozen cauliflower rice
Cilantro
Chop the onion and bell pepper.
Add the ground beef to a large skillet on medium heat. Cook until almost cooked through.
While it’s cooking, cube the potatoes.
Add the onion, bell pepper, potatoes, 4 cloves minced garlic, 1.5 tsp cumin, ½ tsp paprika, 1 tsp salt, 8 oz tomato sauce, 1 cup beef broth. Stir to combine and cover.
Let cook until potatoes are fork tender, about 20 minutes.
While it’s cooking, make the cauliflower rice on another skillet on medium heat.
Add the sliced olives to the picadillo and cook for one more minute.
Top with cilantro.
SUBSTITUTIONS
You can add in carrots or zucchini if you want more veggies!
Don’t like olives? Omit them! You may just want to add a little hot sauce to taste.
Picadillo is often made with raisins too! If you want to try it, just add 1/4 cup of raisins when you add in the onions and everything.
You don’t have to serve this with cauliflower rice. You can serve with regular rice, as a filling in tacos, or by itself! It would also be yummy scooped up with some Siete tortilla chips.
STORAGE
Allow everything to come to room temp and then store in air tight containers.
REHEATING
Reheat for 1-2 minutes, stirring halfway through.
REDUCE FOOD WASTE
Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.
Leftover beef broth? You can save it for about a week, or you can freeze it! Pour it into ice cube trays and take one out whenever you need it. Add some to sauces, rice, or whatever you’re cooking to add a little flavor.
