|Lettuce Wraps |
Pull off large leaves of Boston or Bibb lettuce. Wash and pat dry. Place 1/4 cup picadillo in the center of each; top with thinly sliced celery, seeded and diced green bell pepper, and 2 teaspoons fat-free sour cream. Roll the leaves closed to serve.
Fill medium size, fat-free flour tortillas with 1/4 cup picadillo and 1 tablespoon low-fat cheddar. Roll closed, and place seam side down in a baking dish sprayed with nonstick spray. Cover with canned salsa verde and bake in a preheated 300ºF oven until warmed through, about 25 minutes.
Instant, Spicy Meat Sauce for Pasta
Mix equal parts Picadillo and canned crushed tomatoes in a large saucepan. Heat until simmering over medium heat. Serve over cooked and drained soba noodles or whole wheat pasta.
Easy, Creamy Sloppy Joes
Mix 1 1/2 cups picadillo with 3 tablespoons reduced-sodium canned tomato soup and 3 tablespoons fat-free milk in a large saucepan. Heat on medium high until simmering. Serve on whole-wheat buns with pickle relish on the side.
Quick Steamed Dumplings
Lay round wonton wrapper on work surface and place 2 teaspoons of picadillo in center of wrapper. Wet the rim of the wonton wrapper with water, fold in half, and seal closed into a half-moon, pressing the edge to make sure it stays shut. Make as many as desired, then place in a nonstick-sprayed vegetable steamer or bamboo steamer set over simmering water. Cover and steam 10 minutes or until the wrapper is tender. Serve with salsa as a dip or garnish.
Preheat oven to 400°F. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet and place 2 teaspoons of picadillo in center of wrapper. Wet the rim of the wonton wrapper with water, fold in half, and seal closed into a half-moon, pressing the edge to make sure it stays shut. Make as many as desired. Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.