One of my favorite things about living in South Florida is the strong Latin influence. In college I was a Spanish major and I lived in Madrid for six months. Although my ability to speak Spanish fluently has dwindled, I love getting to practice it often. 

In addition to improving my Spanish speaking skills, I have learned how to cook some amazing Cuban dishes, while living in South Florida. One of my good friends is super healthy and taught me how to lighten the traditional Cuban version of Picadillo (basically ground beef mixed with veggies, etc). 

This recipe swaps out the traditional ground beef for lean turkey breast and adds delicious sweetness with craisins. I love this recipe because it is the perfect mid-week healthy meal! I recommend serving it with lettuce wraps or brown rice.

1 tablespoon olive oil

1lb of ground lean turkey breast

1 diced red pepper

1 diced small sweet onion

2 garlic cloves, minced

1/2 small jalapeno pepper, seeded and diced 

Spices to season meat/vegetables: complete seasoning, cumin, salt & pepper

1/3 - 1/2 cup craisins

1. Heat olive oil in a large saute pan over medium high heat

2. Add the turkey, red pepper, onion, jalapeno, and garlic to the pan

3. Season this mixture with complete seasoning, cumin, salt and pepper 

(there is no exact science to this...you can season to your liking. I used about 1 tbsp of complete seasoning, 1 tsp cumin and dashes of salt and pepper)

4. Cook until the turkey is about 75% cooked through

5. Add craisins to the turkey and stir

6. Reduce heat to medium-low or medium and cover

7. Cook until the turkey is cooked through and the craisins have opened up enough to caramelize the onions (about 5-10 minutes)

8. Remove from heat and serve with lettuce wraps, brown rice, or just by itself