Picadillo

1. If using eggs, hard-boil them by placing in a small saucepan and covering with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain; let cool; peel and slice.
2. Meanwhile, cook meat in a large, nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander to drain off fat.
3. Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute.
4. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.

Tips

Per servings (with beaf): 313 calories; 9 g fat (3 g saturated fat, 7 g mono unsaturated fat); 45 mg cholesterol; 25 g carbohydrates; 30 g protein; 4 g fiber; 548 mg sodium; 362 mg potassium

Nutrition Bonus: Iron (25% daily value), Vitamin A (20% dv), Vitamin C (15% dv).

Nutrition Note: Per serving (with turkey): 277 calories; 9 g fat (0 g sat, 5 g mono); 45 mg cholesterol; 25 g carbohydrate; 30 g protein; 4 g fiber; 548 mg sodium.

Exchanges: 1 other carbohydrate, 1 vegetable, 4 lean meat

Contributed by: EatingWell.com