This post is part of my Freezer Food Exchange diary. Similar to a Christmas cookie exchange, a group of people all bring a set amount of food for each participant (a dozen cookies, two frozen 3-4 serving dinners, etc). In this case, everyone made two dinners worth of two dishes for each participant. There were six of us for November, 2013, so we all came home with 24 meals, two of twelve different dishes.
Last night we had Mexican Haystacks from Once a Month Mom. They were quite tasty with a bit of salsa on top. Ryan and I agreed that we'd use a different meat next time. The ground turkey didn't add much to the dish. Pork would be much better. Otherwise, it was an easy dish to assemble from the freezer - prepare the rice, heat the meat, thaw the fruit, and serve. We would happily eat it again. The amount we received in the exchange was enough for the two of us for dinner and my lunch today.
Gluten Free, Dairy Free Mexican Haystacks
- 1 1/2 pounds ground turkey
- 1 medium onion, diced
- 1 Tablespoon garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 4 cups salsa
- 2 red bell peppers, chopped
- 2 cups avocados, chopped
- 2 cups mangoes, chopped
- 2 cups rice, cooked
Brown ground turkey in a skillet and add diced onions, garlic powder, salt and pepper. Once turkey is browned and mixture is thoroughly combined, add salsa. Bring to a boil, then reduce heat and let simmer. Cover and let simmer for 20 minutes. Place approximately 1/4 cup of rice on plate, the top with turkey and salsa mixture. Finally, top with fresh vegetable and fruit mixture as desired. Garnish with fresh cilantro, if desired.
Let turkey mixture cool, then place in a freezer bag. Combine pepper, avocados and mangoes in a freezer bag. Remove as much air as possible from both bags, then label and seal. Place rice in a freezer bag, seal & label or wait until serving day to prepare.
Thaw all bags. Heat turkey mixture through and serve over cooked rice. Then top with fresh vegetables and fruit mixture. Garnish with fresh cilantro, if desired.