Each month, we provide one special Sunday recipe that yields a bit extra, then two quick and easy recipes to transform those leftovers during the week. This is get ahead cooking at it’s most inventive: instead of repeats night after night, our strategic recipe trio gives you three completely different dinners and zero food waste. Cook a little extra now, and save time and money later!
This month, make your own batch of turkey and pork chorizo. This super savory browned and crumbled meat mixture takes minutes to make, and is much lower in fat and sodium than store bought Mexican chorizo. One batch can be piled on many dishes (spuds, taco salads, nachos) or stirred into sauces (think tomato, enchilada, or even cheese sauce). The big, bold flavor of the chorizo will instantly kick up whatever it’s added to, great for get ahead cooking.
Start with the ground turkey and ground pork mixture as a topper for roasted sweet potatoes, a perfect balance of sweet and heat. Sprinkle more fresh chorizo over loaded nachos for family night. Stir the rest into a veggie-fied tomato sauce—a hearty base for poached eggs (think Italian Eggs in Purgatory with Mexican flare). This is the make ahead protein that just keeps on giving.
Sunday Night: Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini Arugula Salad
Use 1 1/3 cups chorizo mixture to top potatoes; reserve 3 2/3 cups for weeknight recipes.
Weeknight 1: Loaded Chorizo Nachos
Use 1 2/3 cups reserved cooked chorizo to sprinkle over nachos.
Weeknight 2: Saucy Chorizo and Egg Skillet
Use 2 cups reserved cooked chorizo to stir into tomato sauce
Want less? If you want just enough chorizo for tonight, sauté 8 ounces each lean ground turkey and ground pork with 1 tablespoon minced garlic, 1 tablespoon paprika, and 2 teaspoons cumin.
More Ways with Ground Turkey: