I've become a huge fan of the Cooking Light feature Cook Once, Eat 3x. The idea is that you make one base recipe, and then use it in three different dishes throughout the week. It definitely makes leftovers more fun, and also makes meal planning super easy since three meals are already figured out! This particular set of recipes all focuses on a homemade chorizo mixture. The mixture is half turkey and half pork, although of course you could substitute in 2 pounds of prepared chorizo if you're feeling pressed for time. The chorizo gets incorporated into three recipes: savory stuffed sweet potatotes, decadent nachos (ours were definitely waaaaay less healthy than the Cooking Light instructions, as per usual, but you can check out their version if you want to make this "light"), and shakshuka-style baked eggs with a Tex-Mex twist. All the meals were really tasty, and different enough that it didn't feel like eating the same thing all week long. Yum!
Chorizo Mixture (adapted from Cooking Light)
1/4 cup white vinegar
2 T olive oil
2 T smoked paprika
1-1/2 T ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper
10 garlic cloves, minced
1 pound ground turkey
1 pound ground pork
Combine everything but the meat in a bowl, mix, and set aside. Add the ground meats to a large non-stick skillet over medium-high heat and cook, stirring often and breaking up the meat, until no pink remains, about 7 minutes. Drain any excess liquid from the meat mixture, and then return to the heat. Add the vinegar mixtures, stir, and cook 2 minutes or until the liquid is almost all cooked off.
Transfer 1-2/3 cups to a container for the nachos, and another 2 cups to a container for the eggs. Stash those in the fridge for later in the week, and then use the remaining chorizo mixture for the sweet potato dish.
Chorizo and Chard-Stuffed Sweet Potatoes
4 sweet potatoes (about 8 ounces each)
Chorizo mixture, from above
1 bunch Swiss chard, trimmed and leaves chopped into ribbons
1/4 cup golden raisins
1-1/2 tsp lemon juice
Salt and pepper
3-4 ounces goat cheese, crumbled
Preheat the oven to 400 degrees. Scrub the potatoes well, pierce with a fork, and wrap in foil. Bake for one hour.
Heat a drizzle of olive oil in a large non-stick skillet over medium-high heat. Add the chard and cook 4 minutes, stirring often. Stir in the reserved chorizo mixture, along with the raisins and lemon juice. Season with salt and pepper, and cook until everything is combined and hot.
Cut open each potato, and divide the chorizo-chard mixture between them. Top with crumbled goat cheese. Serve with a light salad on the side.
Loaded Chorizo Nachos
1-2/3 cups reserved chorizo mixture, from above.
1 can pinto beans, drained and rinsed
Sharp cheddar cheese, shredded
Thinly sliced green onions
Preheat the broiler and line a large baking sheet with foil.
Combine the chorizo and beans in a small pot and heat, stirring often, until heated through.
Create a layer of chips on the baking sheet, and top with half of the chorizo-bean mixture, shredded cheese and green onions. Repeat, to create a second layer of chips and toppings. Broil one minute, or until the cheese is melted and bubbly. Top with the salsa, avocado, and cilantro, and serve right away!
Saucy Chorizo and Egg Skillet (aka Tex-Mex Shakshuka)
1-1/2 cups sliced onion
2 garlic cloves, minced
1 red bell pepper, cut into thin strips
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp crushed red pepper
2 cups Pomi strained tomatoes
2 cups reserved chorizo mixture, from above
4 large eggs
2 T minced cilantro
Garlic bread or tortillas, to serve
Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and saute 5 minutes. Add the minced garlic and bell pepper, and cook for another 5 minutes. Stir in the cumin, salt, and crushed red pepper. Stir for about 30 seconds, and then add in the tomatoes and chorizo. Bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Uncover, and for 4 indentations in the sauce using the back of a spoon. Crack each egg into a small bowl, and gently slip into each indentation. Cover, and cook 8 minutes or until the whites are set. Sprinkle with cilantro and serve with garlic bread or tortillas on the side for dipping.