Made from beef , spices, herbs, raisins or plantains, picadillo are not part of low-calorie dishes.
Depending on the recipes, their energy value can indeed vary from 200 kcal to 900 kcal on average, per serving. A calorific wealth that makes that they are not compatible with dieting.
Why are picadillo so caloric?
Originally from the Caribbean or from Latin America, Mexico or Cuba, the Picadillo are good little dishes rather rich and rich. Eaten as is, beans or rice as a side dish , these dishes usually contain a lot of calories. The higher or lower amounts of calories are actually a function of the ingredients used to make the dishes.
Thus a picadillo made with low-fat meat such as poultry or lean ground meat will be less caloric than those made with non-lean beef or pork.
The inclusion of pan – fried plantains – containing about 250 kcal / 100 g – or raisins that are high in sugars, does not help the picadillo’s popularity with dietary supplements.
Picadillos to avoid during a diet?
Exemplary examples of good exotic dishes, picadillo as they are traditionally prepared will not be tolerated in a slimming plan. The light recipes, excluding sauce and fatty meat , and focusing on low-calorie foods, high-fiber vegetables and spices with slimming properties, however, make it possible to prepare a dish of picadillo dietary and the least caloric possible. For meat, think of extra lean ground beef.
Spices and spices, parsley, bay leaf or ground cinnamon. For vegetables it will be among others peppers, tomatoes, carrot … If the cooking picadillo requires oil, use the minimum and preferably olive oil.
Lightened recipe suggestion of picadillo
Those who observe a balanced, healthy and varied diet know it , cooking their own dishes can better control the amount of kcal ingested daily and thereby not to grow.
To concoct light picadillo, you will need:
250g lean ground beef
2 cans of capers
1 teaspoon of cumin
1 teaspoon oregano
½ teaspoon cinnamon powder
¼ cup chopped parsley
7 green olives
1 tablespoon of olive oil
pepper and salt.
Heat the pepper and onion finely chopped in a saucepan over low heat . Then add the spices, a little pepper and salt.
Mix well and mix all the ingredients in the pan.
When you see that the meat begins to dry, pour the tomato cut into small pieces with its pulp.
Continue cooking over low heat for about 10 minutes , then add the capers, the olives pitted and cut roughly.
Cook another 10 minutes. Add the chopped parsley when serving.