So…after a few days break…return to another DELICIOUS recipe from Hungry Girl: 300 under 300. This one goes south of the border for some delicious Mexican inspiration. Another bonus? It’s a crockpot recipe! So it was perfect for Tuesday night: I had hula hooping at 6:30, and my mom had an appointment out of town. So I browned the meat, she finished the prep and we had a hot and healthy meal waiting for us at 7:30 – I just added sides of sweet ‘n spicy squash and a salad and we were good to go.
What were my thoughts of this recipe (sorry, just realized I hadn’t told you the recipe title: Outside In Turkey Tamale Pie)? I thought it could have used a tad more salt, but other than that, I really liked it. And what I liked even better? I re-imagined the leftovers to make 2 SUPER-tasty meals (read more about that below). One caveat to this recipe: it stuck REALLY badly to the slow cooker…if making it again, I would spray it first with cooking spray. And the picture doesn’t really do the recipe justice…it tastes better than it looks!
from Hungry Girl: 300 under 300 – makes 7 servings (230 calories, 7.5 g fat, 3 g fibre per serving)
1 1/4 lbs. raw lean ground turkey (I used part chicken, part turkey, it’s what I had)
3/4 cup yellow cornmeal
1 cup fat-free chicken or vegetable broth
One 14.5-oz. can diced tomatoes with chiles (we didn’t have this, so substituted plain canned tomatoes with the addition of some pickled jalapenos)
1 small onion, chopped
3/4 cup canned sweet corn, drained (the day after eating this, we realized that my mom forgot to put it in! So I added some corn when reheating leftovers)
1/2 cup canned kidney beans, drained
1/2 cup sliced black olives, drained (I don’t like olives and I couldn’t even taste them)
2 tsp. chili powder
1 tsp. ground cumin
Optional toppings: fat-free shredded cheddar cheese, fat-free sour cream
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and spread it around to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any excess liquid and add turkey to the crock pot.
In a bowl, combine cornmeal with broth and whisk thoroughly. Let stand for 5 minutes.
Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly.
Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours.
Serve and, if you like, top each serving with cheese and/or sour cream.
So what did I do with the leftovers? I made one tasty supper and one great lunch. Wednesday’s supper? A burrito bowl with a side of kale chips. And Thursday’s lunch? Southwest veggie/turkey soup. Read on to find out how to make this deliciousness.
I divided one serving of the tamale pie leftovers in two…using 3/5 for the burrito bowl and the other 2/5 for the soup. Burrito bowl first. I cooked some of the worst butternut squash I’ve ever had (so woody and fibrous, but I guess that’s what I get for buying from Mexico), diced and a bit of diced cauliflower in salted water in the microwave. I mashed the cooked veggies with some salsa and lots of ground cumin. I topped this with 1/2 cup refried beans (NOT the flavourless organic ones this time, good ol’ El Paso) and then the 3/5 of a portion of leftover “pie.” I heated this in the microwave for a few minutes, then topped with one Velveeta cheese slice, torn into pieces, and microwaved for another minute to melt the cheese. I topped it all off with 6 crumbled Guiltless Gourmet spicy black bean chips, chopped onion tomato and pickled jalapeno pepper, and plain fat-free Greek yogurt and salsa. YUM YUM YUM! I am glad that there are more leftovers in the freezer so I have the ability to make this again….loved it!
As for the kale chips? Usual routine except I added some Cajun seasoning along with the garlic salt and olive oil…I couldn’t really taste the Cajun seasoning, but the chips were still delicious as usual.
Now onto the soup….this one was easy. All I did was sauté an assortment of veggies (I opened my fridge and saw what I had/what needed to be used up, that was my inspiration) in a tsp of olive oil for a few minutes. Then I added some canned tomatoes, a few pieces of a dried chile pepper I had in the cupboard, a bit of chicken broth, the 2/5 portion of leftovers, and salt, pepper, cumin and various Mexican-ish spices (Epicure nacho cheese dip mix, Pueblo bean dip mix…and I can’t quite remember exactly what else…just use chili powder and cumin to get the essential flavour), brought it to a boil, then reduced heat and let it simmer for about 20 minutes. It reheated nicely the next day for a satisfying lunch.
I know I’ve said it before, but let me say it again, loud and proud: I LOVE leftovers….this meal was great, and the other two that came out of it were great too! And There are 3 more servings in the freezer. What’s your favourite freezable meal?