MEXICAN MEAL PREP FOR WEIGHT LOSS: PICADILLO CON RAJAS Y PAPA

1. Roast the poblano peppers using your preferred method. (Air fry at 390°F for 8-10 mins or over an open fire) 
2. Let the poblano peppers sweat in a plastic bag for 10-15 minutes before deseeding, removing the stem, and chopping into bite size pieces. 
3. Blend 1/4 of the onion, 3 garlic cloves, the tomatoes, jalapeño, 1/2 cup of water, and seasonings until smooth. 
4. Chop the remaining vegetables into bite size pieces. 
5. Grease a pan with oil spray. Brown the beef for 4-5  minutes. Season with salt, 2 minced garlic, and pepper. 
6. Add onions. Cook for 3 minutes. 
7. Add in the potatoes and salsa. Mix well, cover, and cook for 10 minutes. 
8. Add in the poblano peppers and zucchini. Cover and cook for 10-12 minutes or until all the vegetables are fork tender. 
9. Divide into 4 equal servings (1.5 cup of picadillo) and serve with sides of choice - I added 28 grams of queso fresco.