In my previous post about the turkey enchiladas, I cooked up the ground turkey before rolling up the enchiladas. I took that idea of pre-seasoning to creating a ground turkey base for a myriad of dishes, since I'm just cooking for 2, so we're not eating the same dish night after night. It's a simple and time-saving step that I wished I thought of doing sooner. All there is to it is browning the meat and adding some seasonings. Salt is left out and added later in other dishes to avoid over-salting. This could be used to make enchiladas, tacos, dirty rice, cupcake lasagna, spaghetti sauce, chili...whatever you can dream up. Give this a try!
1 package ground turkey - about 1 lb
1 tbsp onion powder
1 tbsp garlic powder
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