Turkey Picadillo

Turkey Picadillo is my way of being able to eat this amazing dish without eating meat. I actually make it for my vegetarian son and his girlfriend and I replace the turkey with Gardein Beefless Ground and the flavors are so good, you have no idea!

Picadillo is also that meal for me that I probably would not order in a restaurant, but no self-respecting claimed Cuban should ever say they don’t have a recipe for Picadillo (no matter the protein you choose). So if you do not have a recipe, you can use this one or you can use my original Picadillo recipe. Either way, I hope you thank me ; ).

So the trick to my Picadillo or any meal I make is my mise en place. This means everything in its place. Why is that important? Well, for one, it helps with the stress of timing all the ingredients. It’s also important to chop the veggies so they match what you are cooking. In this recipe, I am chopping my veggies with a small dice, since the ground turkey is small. This will ensure that all the food is proportioned, cooks evenly and you don’t get some random large piece of vegetable that seems out of place (LOL).

Once you have the ingredients ready, then you want to get ready to cook. Place your medium size saute pan on medium-high heat and when ready, add the olive oil and then the onion, green and red peppers and saute for about 5 minutes. You will know because the onions will start turning translucent. At this point, you want to add the garlic and cook that for about 1 more minute. That is one of my favorite smells!

Now it’s time to add the turkey. Make sure to break it up and mix all the veggies into the turkey so it looks evenly coated. Once the turkey is browned, add the spices, salt, pepper, garlic, and onion powder, cumin, turmeric, and smoked paprika.  I think turmeric and the smokiness of the paprika add a unique flavor to the dish.

Now it’s time to add the tomato paste and/or tomato sauce. I say and/or because they have the same flavor just provide a different consistency. The sauce will make it a little more liquidy and the paste will leave it a little thicker. Once you mix it well and all the turkey is coated, then add the bay leaves lower the heat to simmer and cover. Leave cooking for about 25-30 minutes. Most people add olives to their picadillo, if you are one of them, add them before you cover the dish.

You can serve it with rice & black beans, pasta and you can even add an egg to the rice, like the photo above. An egg on top means montado a caballo (mounted on a horse).  I would not even know where to start explaining that one (LOL).  No matter how you eat it, I think you will like it.

Please leave a comment and/or share it with someone you think will benefit from this recipe. ENJOY!

Serves 6

Turkey Picadillo

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What you will need

  • 20 ounces of ground turkey (93 % Lean)
  • 1 cup Vidalia onion, small dice
  • 1 cup Green pepper, small dice
  • 1 cup Red pepper, small dice
  • 4 cloves Garlic, minced
  • 5 ounces tomato sauce or 3 ounces tomato paste
  • 3- 4 tablespoons Green olives, sliced or whole
  • 2 teaspoons Kosher salt
  • 1 teaspoon Pepper – 1 teaspoon
  • 1 teaspoons Onion powder – 1 teaspoon
  • 1 teaspoons Garlic powder – 1 teaspoon
  • 1 teaspoons Cumin – 1 teaspoon
  • 1 teaspoon Smoked paprika – 1 teaspoon (you can use regular paprika also)
  • 1 teaspoon Turmeric – 1 teaspoon
  • 2-3 large whole Bay leaves (you want them whole so you can remove them before you serve)
  • 3-4 tablespoons Olive oil

How to Make it

  1. In a medium sauté pan on medium-high heat, add olive oil, then the onion, green pepper and red pepper and cook for about 4-5 minutes or until the onion is translucent
  2. Add the garlic and cook for another minute
  3. Add the turkey and mix well with the veggies until almost completely browned (about 5-6 minutes, stirring and making sure that the meat is broken out)
  4. Add the tomato sauce or paste, salt, pepper, onion powder, garlic powder, cumin, smoked paprika, and turmeric and stir until everything is mixed into the meat
  5. Add the olives at this point and a little of the juice (optional)
  6. Add the bay leaves, cover and simmer for about 25-30 minutes

Nutrition

Calories

233 cal

Fat

14 g

Carbs

8 g

Protein

21 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://thediversifiedtable.blog/2019/03/28/turkey-picadillo/

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Turkey and Black Bean Burgers

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Who doesn’t like a good burger and who says that a good burger can’t be made out of turkey?  This was a very easy and yet very delicious recipe that you can make ahead of time and then cook up when you are ready to serve.  The burger is so tasty that my husband and I ate them without bread, since we are on a low carb diet, but I served my daughter in a delicious Sara Lee Artesano bun.

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I chose to cook these on the stove top and not the BBQ because I love the crust that it makes and more so the crust when the cheese gets crispy from dripping down the burger. Turkey meat is actually not that expensive so you can make these burgers for about 8 people for about $20 (meat, cheese and buns).  Since only 3 of us ate, I still have 5 burger left for tomorrow.

MEAL PLAN

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Turkey and Black Bean Burgers

8

20 minPrep Time

20 minCook Time

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What you will need

  • 3 pounds Ground Turkey (Family pack)
  • 2 packs Lipton Vegetable Soup Mix
  • 1 - 15 ounce can Black Beans (drained and rinsed)
  • 3 tablespoons plain bread crumbs
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon chipotle
  • 8 sliced of Cheddar Cheese
  • 8 Sara Lee Artesano Burger Buns
  • 2 tablespoon olive oil

How to Make it

  1. In a large bowl, mix the turkey meat, black beans, vegetable soup mix, bread crumbs, salt, pepper, garlic powder, onion powder and chipotle and mix everything together
  2. Split the mixture into about 8 - 6 ounce balls and pat them into burger patties
  3. In a large saute pan on medium high heat, add the olive oil
  4. When the pan is ready, add the burgers 4 at a time and cook for about 4 minutes
  5. Flip the burger over and then add cheese and cook for another 4-5 minutes. (If you want to make sure the burgers are cooked through, cover the pan after you add the cheese)
  6. Remove the cooked burgers and repeat with the last 4 burgers
  7. Serve on the buns and ENJOY!
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https://thediversifiedtable.blog/2018/09/07/turkey-black-bean-burger/

 

 

 

 


Cuban Mojo Roasted Chicken

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What is mojo?  Mojo is a sauce that has many variations, but I love Cuban mojo; after all, I AM Cuban! The actual definition of mojo magic power or a magic spell, which is what you will be under once you try it.

The Cuban variation has a base of garlic, citrus and olive oil. After that you can add some other ingredients like onions and cilantro. For the sake of keeping it simple, I only added cilantro and of course salt and pepper.

If you add the sauce to a blender or food processor it becomes creamy and you can use for almost everything. A typical use is to dunk your tostones or mariquitas. You can also make this sauce and keep in the refrigerator to use on other dishes.

 

Cuban Mojo Roasted Chicken

4

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What you will need

  • 4 Chicken leg quarters
  • 2 Lemons juiced
  • 2 Limes juiced
  • 1/2 cup Orange juice
  • 1/2 cup Olive oil
  • 6 cloves Garlic (minced)
  • 2 teaspoons Kosher salt
  • 1 teaspoon Pepper
  • 2 tablespoons Cilantro (chopped)

How to Make it

  1. Pre-heat the oven to 400 degrees
  2. In a medium bowl, add the orange juice, lemon juice, lime juice, olive oil and garlic, half of the salt and pepper and whisk together
  3. In a large baking pan, place the chicken quarters so they fit well together
  4. Pour 3/4 of the mojo mixture over the chicken
  5. Sprinkle the rest of the salt and pepper over the chicken and place in the middle rack of the oven
  6. Cook the chicken, uncovered, for 50 to 60 minutes, basting chicken every 20 minutes
  7. Add the cilantro to the remaining mojo and pour over finished chicken before serving
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https://thediversifiedtable.blog/2018/09/04/cuban-mojo-roasted-chicken/


Not Your Regular Spaghetti & Meatballs

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Spaghetti and meatballs is a classic comfort food that the entire family can enjoy.  This recipe, however, is not your typical spaghetti meatballs, but an adaptation of the classic.  This recipe inspired by the Food Network Channel,  is a  great way to have a comfort meal without all the carbohydrates.

This recipe has some similarities to the original,  minus the tomato sauce and the meatballs.  When you try it,  i’ll bet you you’ll think it’s the real deal.

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My daughter enjoying her meal


 

 

 

 

 

 

 

 

 

 

 

 

Not Your Regular Spaghetti & Meatballs

4

30 minPrep Time

1 hr, 15 Cook Time

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What you will need

  • 1 large Spaghetti Squash
  • 2 tablespoons olive oil
  • Parmesan cheese (for topping)
  • For Tomato Sauce:
  • 2 cups of to tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon dry oregano
  • 1/2 tablespoon kosher salt
  • 1/4 tablespoon pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • For Turkey Meatballs:
  • 1 1/2 pounds ground turkey
  • 1 cup Vidalia onion (small dice)
  • 2 cloves garlic (minced)
  • 1 tablespoon kosher salt
  • 1/2 tablespoons pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder

How to Make it

  1. Set oven temperature to 350 degrees
  2. Cut spaghetti squash into 2 halves, remove the seeds and place cut side up on a baking sheet (no oil or seasoning) and cook for 45 - 55 minutes
  3. In a medium size bowl add the ground turkey, onion, garlic, salt, pepper, garlic powder and onion powder and mix well
  4. Make individual meatballs, about the size of a golf ball ( this will make about 10-12)
  5. In a large saute pan on, medium high heat, add the oil and add the meatballs. Cook for about 2 minutes on the first side and then flip to the opposite side. Cover, lower heat to medium low and let cook for about 15-20 minutes
  6. In a separate saucepan, add the tomato sauce, tomato paste, oregano, salt, pepper, garlic powder and onion powder and simmer on low for about 15 minutes
  7. When the spaghetti squash has cooked, remove from oven and let cool for about 10 minutes. When manageable to the touch, use a fork and scrape through the skin until it all looks like spaghetti and is removed from the shell
  8. Remove the tomato sauce from the heat and add the squash then mix well
  9. Serve the spaghetti squash and add about 3 meatballs then top with Parmesan cheese
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https://thediversifiedtable.blog/2018/08/24/not-your-regular-spaghetti-meatballs/

 

 


Clementine Chicken Salad

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Chicken salad is that one dish that most restaurants will have on the menu since there are so many ways that you can make it. I was experimenting and happened to have clementines in my fruit bowl and thought that it would be a great addition to my chicken salad. As the seasonal fruits and vegetables change, it’s fun to incorporate the different flavors into dishes that you usually make to give it new flavor profiles. I am sure that I will be making several different flavored chicken salads on my blog in the very near future.

Also with chicken salad, you can serve it as a salad and place it on top of some mixed greens with typical salad toppings (tomatoes, cucumbers, etc) and a light lemon vinaigrette; or you can serve it on some whole wheat Texas style toast with some home made potato chips (I will make these and blog the recipe at a different time) or you can serve with some tomato slices or a separate side salad.  You can even serve it as an appetizer with some crackers and veggies. No matter how you serve it, it is delicious and quite healthy for you.


INGREDIENTS – Serves 4-6
Per Serving (1 cup)  Calories 316 Fat 10g  Carbs 13g Protein 34g 

  • 3 cups cooked chicken (white and dark meat)
  • 1 cup celery (thinly sliced)
  • 1/3 cup scallions (chopped)
  • 1/3 cup golden raisins
  • 1/3 cup pecans (chopped)
  • 1 clementine (chopped)
  • 2 tablespoons fresh flat leaf parsley (chopped)
  • 1 teaspoon lemon juice (about 1/2 a juicy lemon)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey (I like orange blossom)
  • 3 tablespoons Greek yogurt
  • 1 tablespoon kosher salt
  • 1/2 tablespoon pepper

HOW TO MAKE IT…

  1. Chop chicken into bite size pieces and throw into a large bowl
  2. Add to the bowl celery, scallions, raisins, pecans and clementine and mix all together
  3. Add lemon juice, Dijon mustard, honey, Greek yogurt, salt and pepper and mix very well so that the entire salad is covered
  4. Add the flat leaf parsley at the end and toss all together

Ideas: You can replace the clementines with apples or you can add cranberries instead of raisins or walnuts instead of pecans.  You can also remove the dark meat and only make it with white meat if you prefer.


A Healthy Start, Starts with a Healthy Lunch

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So I have gained about 10 pounds since I originally lost all my weight and even then, I still had another 10 pounds to loose. If any of you have been in my position, you understand that it can get frustrating, especially since it is easier to gain then to loose weight. Any way, I just came back from Disney where I said that was my last cheat before I went on a major life eating change.

I started yesterday, Monday, July 9, 2018 and I designed a complete week plan to try and loose my weight within a few months. I will share with you the recipes and also my progress in hope to inspire at least one person. My meals will not allow you to be super hungry and I will give you some options to change up the recipes along with the nutritional count.

Today’s recipe is what I ate for lunch and it was delicious! It only has 466 calories, 20g fat and 13g carbs. Since I am eating 5 times a day (every 3 hours) I do not allow myself to starve.

INGREDIENTS – SERVES 1 PERSON
Calories 466       Fat 20g      Carbs 13g

  • 2 skinless and boneless chicken thighs
  • 1/2 cup of pineapple (diced)
  • 1 1/2 cup spring lettuce and baby spinach
  • 2 lemon wedges (juice)
  • 1/4 cup cucumbers (diced)
  • pinch of salt and pepper

HOW TO MAKE IT…

  1. I had the chicken pre-cooked on the BBQ and then I diced it into cubes. You can easily diced into cubes and cook on a pan raw and then add the pineapple when almost cooked.
  2. Cook the chicken and the pineapple together in a non-stick pan for about 5 minutes (if chicken was pre-cooked) (you can add spray if you want, but if you add oil, that will make the nutritional count go up. For every tbsp of olive oil, add 119 calories &14 grams of fat – no carbs).
  3. On a plate add the lettuce and cucumber and squeeze the 2 lemon wedges all over then add a little salt and pepper
  4. Add the chicken and pineapple on top or on the side, whatever you prefer

Ideas:

  • You can change the chicken to 6oz of salmon (cook separately than the pineapple, then place pineapple on top of Salmon) Calories 408/Fat 22g/Carbs 13g
  • If you rather not have the salad, you can exchange it for 1 cup of steamed broccoli with lemon juice and a pinch of salt/pepper Calories 443/Fat 20g/Carbs 6g

Stay tuned for the snack I had between breakfast and lunch and also breakfast…Delicious


Dang Good Chicken Wings

So if any of you ave ever been to the wing bar at your grocery, you’ll know that many times the wings look like they have been sitting there for a while. I guess it is a good concept for those in a hurry or when you are going to the beach to buy those as a quick and easy choice. However, you will realize with this recipe and also some of the tips below that making your own wings is just as easy and twice if not three times as tasty.

I decided to make these specific wings that are just the drummette for my husband, because he usually just picks those anyway from the bar. When I ate chicken, I personally liked the other part better, but to each his own, right. The sauce I made is my daughters favorite. It is a sauce I found in the market (picture below) and it is divine. I add a few spices to the mix but this recipe is so delicious that you have to try it. My husband actually said they were the best wings he has had.


Ingredients – serves 4-6 people as an appetizer
* Chicken wings – 30, skin on
*Marinade – “Chef Merito” chicken marinade, 1 1/2 cup
*Kosher salt – 2 tablespoons
*Pepper – 1 tablespoon
*Onion powder – 2 tablespoons

  • Set the oven to 400 degrees
  • In a large ziploc bag, add the chicken wings and the sauce and let marinade for about 30 minutes in the refrigerator
  • Prepare a large baking sheet with aluminum foil and place the wings uniform throughout the baking sheet so they are not over lapping
  • Make sure to sprinkle an even amount of the salt, pepper and onion powder on both sides of each wing (if you want to pre-mix the salt, pepper and onion powder first, that’s fine)
  • Place in the oven and cook for 15 minutes and then turn the wings and cook for another 15 minutes, until cooked through

Tips: You can make these same wings with all kinds of sauces and then let them sit and pack them up and take to the beach. You can try to make some that are not as sticky with just spices; Italian spices, Thai spices, etc.