At Food Lion this week, frozen Turkeys are on SALE for .69¢ a pound.
Here is what I suggest, buy a 13 LB turkey for $8.97 then cook it and make the following meals.
This is what I would do to make it into 3 or 4 meals.
1) Traditional Turkey with all the fixings you know stuffing, cranberry sauce, green beans, mash potatoes, sweet potatoes you will use about 3lbs of turkey make extra sides for the sandwiches
2) Turkey Chili Rachel Ray Style 3lbs if you double
3) Then I would make after thanksgiving sandwiches (grab a baguette hollow out the center place stuffing in, then cranberry sauce, sweet potatoes and then the turkey top with the bread. YUMMY!!! 1 1/2 lBS
4) If you have some left over still, grind it to make these super cheap burger by Rachel RAY. See Her do it here! It only takes one pound of turkey.
The Turkey CORN Chili
This recipe serves four people. I would double the recipe and take 1/2 of this meal place 6 cups in a freezer bag and freeze it flat in your freezer for another night. This is also a great meal to swap with a friend. It is cheap, easy, and yummy. This will only use 3lbs of your turkey.
- 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
- 1 medium onion, chopped
- 1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)
- 1 jalapeno pepper, seeded and chopped
- 1 bay leaf, fresh or dried
- 1 1/2 pounds light and dark meat cooked turkey meat, diced
- 1 1/2 to 2 tablespoons (a palm full) chili powder
- 1 1/2 to 2 tablespoons (a palm full) ground cumin
- 1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
- Coarse salt
- 2 cups frozen corn kernels or leftover prepared corn
- 1 (32-ounce) can chunky style crushed tomatoes
- 2 cups prepared chicken stock or broth, paper container or canned
- 2 scallions, white and greens, chopped
Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.
- 1 cup cold leftover white or brown rice
- 1 pound ground turkey
- 1 (15-ounce) can pinto beans, rinsed and drained
- Palmful chili powder
- 1 1/2 teaspoons, half a palmful, cumin
- 1 1/2 teaspoons coriander, half a palmful
- 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
- 1 tablespoon canola oil
- 1 ripe avocado
- 1 clove garlic, grated or finely chopped
- 1 lime, zested and juiced
- 1 jalapeno or serrano pepper, seeded and finely chopped
- 1/2 small red onion, finely chopped
- 1/2 cup sour cream
- 4 red leaf lettuce leaves
- 1 ripe tomato, sliced
- 4 crusty rolls, split
Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.
While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
Place burgers on buns with lettuce and tomato and top with sour cream guacamole.
The secret to spending less is, not throwing away the food you buy. If you can think outside of the box, you can create three diverse meals for around $2.00 in meat.