Nutrition Data Per Serving, 274 g:293 calories, 49 g carbohydrate, 7g fat, 245mg sodium, 7g dietary fiber, 10 g protein, low in Saturated Fat, very low in Cholesterol, good source of Manganese, very good source of Vit C. Estimated glycemic load: 23.

Picadillo Ingredients:

• 2 Tbsp cold-pressed canola oil
• 1 yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 or 2 hot chiles
• 2 garlic cloves, minced
• 2 tsp peeled and grated fresh ginger
• 2 tsp curry spice blend (Jamaican-style if possible)
• 1/2 tsp salt
• 1/4 tsp gr cumin
• 1/4 tsp dried thyme
• 1/4 tsp cayenne
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15.5 oz) can black eyed peas, drained and rinsed*
• 2 cups cooked rice
• 1/2 cup frozen peas, thawed
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup water

Directions:

1. Heat the oil in a large skillet over medium heat
2. Add the onion, bell pepper, chiles, garlic, and ginger
3. Cover and cook until softened, stirring occasionally, about 10 minutes
4. Stir in the curry spices, salt, cumin, thyme, cayenne, and tomatoes
5. Add the black-eyed peas*, rice, peas, raisins, almonds, and water
6. Simmer, stirrying frequently, until the mixture is hot and the flavors are well blended, about 10 minutes

INGREDIENTS

You can mix and match just about any vegetables in this dish. Make it colorful with one of the following blends: Yellow squash, asparagus, red bell pepper Zucchini, mushrooms, yellow squash, no-salt sundried tomatoes Yellow squash, peas, mushrooms, tomatoes

DIRECTIONS

1. In a large pot, combine the water, edamame, oil, oregano, basil, and red-pepper flakes. Bring to a boil over high heat.
2. Add the pasta. Cook for 4 minutes.
3. Add the broccoli, squash, and zucchini. Cook for 5 to 7 minutes, or until the pasta is al dente.
4. Drain the pasta and vegetables until dripping but not dry. Add the feta, and toss until completely mixed. Sprinkle on the Parmesan (if using)