A combo of superlean ground turkey and rich ground pork gives you the ideal mix of flavor and texture while staying nice and light.
How to Make It
Preheat oven to 400°.
Pierce potatoes with a fork; wrap each in foil. Bake at 400° for 1 hour.
Combine vinegar, 2 tablespoons oil, paprika, cumin, 1 teaspoon salt, 1 teaspoon pepper, and garlic in a bowl. Combine turkey and pork in a bowl, mixing well with hands. Heat a large nonstick skillet over medium-high heat. Add turkey mixture to pan; cook 7 minutes or until done, stirring to crumble. Drain any excess liquid from meat mixture in pan; return to medium-high heat. Stir in vinegar mixture; cook 2 minutes or until liquid almost evaporates. Place chorizo in a bowl. Reserve 3 2/3 cups chorizo for Loaded Chorizo Nachos and Saucy Chorizo and Egg Skillet. Wipe pan clean with a paper towel.
Heat 1 1/2 teaspoons oil in pan over medium-high heat; swirl to coat. Add kale; cover and cook 4 minutes. Stir in 1 1/3 cups chorizo, 1/4 teaspoon salt, raisins, and 1 1/2 teaspoons juice. Cut a lengthwise slit in each potato; gently squeeze at both ends to open. Spoon about 3/4 cup kale mixture onto each potato; top each with 2 tablespoons cheese.
Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon juice in a large bowl. Add arugula and zucchini; toss. Serve with potatoes.
Ingredients
- 4 (8-ounce) sweet potatoes
- 1/4 cup white vinegar
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons paprika
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons black pepper, divided
- 10 garlic cloves, minced
- 1 pound ground turkey breast
- 1 pound ground pork
- 6 cups torn curly kale
- 1/4 cup golden raisins
- 1 1/2 tablespoons fresh lemon juice, divided
- 2 ounces goat cheese, crumbled (about 1/2 cup)
- 3 cups baby arugula
- 8 ounces zucchini, shaved into long ribbons
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