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Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday .




This is from “Cooking Light Slow Cooker,” a book that will let you do great things in your “pot,” things that don’t require canned concentrated soup.

2 pounds ground round
1½ cups chopped green bell pepper
1 cup chopped onion
1 cup sliced green onions
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1/3 cup chopped pitted dates
1/3 cup chopped dried apricots
¼ cup sliced pimiento-stuffed olives
1 tablespoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon ground red pepper
¼ cup slivered almonds, dry-toasted in a small skillet
Hot cooked rice (our Cinnamon Rice)

Cook beef through garlic in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble beef. Drain well.

Place beef mixture in a 4-quart slow cooker. Add diced tomatoes and next 10 ingredients; stir well. Cover and cook on HIGH 3 hours. Stir in almonds. Serve over rice.


Comments on: "PICADILLO" (6)

  1. This recipe sounds great, and very healthy. Thanks.

  2. YUM this sounds really good. Thank you MJ 🙂

  3. This sounds great and healthy! Thanks!

  4. This sounds really good! That book didn’t give you any nutritional info did it? Cooking light usually does? I would love to know the total calories, fat and fiber so I can count my points. Let me know if you have the ni this looks good!

    I took the recipe from a newspaper Articel ( linked in the title ) ….BUT I googled a bit and found this…. .
    There is some information there. I hope that helps.

  5. THanks for taking the time to do that.

  6. This is a wonderfully delicious recipe! Thought I lost the one I had until finding it here. The Slow Cooker reference helped me find my copy of this Picadillo Recipe. Whew! The ingrediant list above is almost exact – it leaves out the 1/4 teaspoon of black pepper. Our family loves this dish.

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