PAPA JOES SALT RECIPES

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CROCK POT PICADILLO - SKINNYTASTE



Crock Pot Picadillo - Skinnytaste image

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices. 

Provided by Gina

Categories     Dinner

Total Time 207 minutes

Prep Time 15 minutes

Cook Time 192 minutes

Yield 11

Number Of Ingredients 12

2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic (minced)
1/4 cup minced cilantro
1 small tomato (diced)
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers or green olives)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper (to taste)

Steps:

  • Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
  • When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
  • Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
  • Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
  • After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
  • Discard the bay leaves and serve over brown rice.
  • Makes about 5 3/4 cups.

Nutrition Facts : ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 28 g, FatContent 8.5 g, SaturatedFatContent 3.5 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g

SKINNY CHICKEN TIKKA MASALA - SKINNYTASTE



Skinny Chicken Tikka Masala - Skinnytaste image

Tender chunks of boneless chicken breast cooked in an aromatic creamy tomato sauce. Chicken tikka masala, probably the most popular dish on the menu of any Indian restaurant here in the states, but ironically this dish is claimed to be originally from Britain and is actually Britain's national dish.

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 14

2 tsp canola oil or you could use butter
1 small onion (minced)
1 tbsp fresh ginger (grated)
3 cloves garlic (crushed)
1 1/2 cups crushed tomatoes
4 oz fat free yogurt (I used Chobani)
1/2 cup 1% milk
1 tbsp cumin
1 tbsp garam masala
1 tsp turmeric (optional)
1/2 tbsp chili powder
salt to taste
16 oz 2 boneless chicken breasts, cut into bite sized pieces
4 tbsp fresh cilantro (or to taste)

Steps:

  • Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
  • Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.
  • Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes.
  • Add chicken and simmer for 10 - 15 minutes or until cooked through.
  • Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.

Nutrition Facts : ServingSize 3 oz chicken & sauce, Calories 190.5 kcal, CarbohydrateContent 13 g, ProteinContent 24.5 g, FatContent 4.5 g, SodiumContent 99.5 mg, FiberContent 2 g, SugarContent 5 g, SaturatedFatContent 1 g, CholesterolContent 50 mg

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