To mix up the monotony of scrambled eggs (over-easy, oh how I miss thee), we seasoned the pan by first adding leftover seasoned ground turkey from Thursday night’s taco salad.
Scramble eggs as usual, and top with your choice of taco-friendly ingredients. In my case, that was avocado, tomatoes and goat milk yogurt.
It bothers me when I pile a bunch of delicious toppings into a taco shell while propping it straight up, and as soon as I let go, all the toppings fall out. This crock pot recipe solves that problem.
I’ve seen similar shredded chicken recipes, but I’m a fan of the low maintenance pork tenderloin, so that was the nexus of this recipe:
In a crock pot, mix 1 large can of crushed or diced tomatoes with 4 tbsp taco seasoning and 1 bag of frozen corn. Add pork tenderloin and stir to cover loins with sauce. Cook on low for 6 hours. Pull meat apart with two forks and stir until blended.
Since corn and tomatoes are already included, you technically don’t need to add toppings. But, we had ours with fuss-free shredded cheese and green onions.
The results were so delicious, I kept sneaking bites before dinner, David had spoonfuls on a plate for seconds, and Indy wouldn’t stay out of the kitchen all night.
Two-timers are welcome in my kitchen. (See “Beg, Borrow and Meal” exhibits A, B, C, D and E.) And since we have burritos nearly every week, I often have a surplus of leftover, seasoned ground turkey (herein referred to as night #1).
I’ve experimented with leftover turkey before (exhibit F), but this time the stakes were higher, since I used a more traditional taco seasoning on night #1. Due to the complex layers of flavors – I presume – this pasta dish received rave reviews on night #2.
Here’s how it goes:
- In a large pan, sauté half an onion (chopped) in olive oil until soft
- Add minced garlic (1-2 cloves) and quickly follow with leftover ground turkey and 1/2 can white beans
- Add 1/2 bag of clean, sliced mushrooms
- When mushrooms are tender enough to your liking, add 1/2 stick butter and a couple spoonfuls of plain yogurt
- Simmer on low and boil pasta of choice (I used spaghetti)
- Add al dente pasta to mixture, and serve
On night #3, the other half of the white beans and mushrooms inspired me to create an antipasto salad using chopped salami, tomatoes, spinach, and dried oregano. I paired it with my favorite store-bought, 100% natural (and low-lactose) Wild Mushroom Ravioli.