I love absolutely everything about the holiday season, but my favorite thing of all is the food — specifically the aromas and the spices that characterize this time of the year. It is usually the only time I cook a whole turkey and all the fixings that go with it. In a small household like mine, this typically means plenty of leftover food. I am also very conscious of — and refuse to contribute to — the large amount of food waste that the food industry and households produce on a daily basis. Using leftover food wisely is one way to address this issue. I love a simple leftover turkey sandwich, but this year I decided to expand the recipe pool, considering nutrition, time and ease of preparation.
One of my family’s favorite meals is tostadas. They are easy to make and extremely versatile, as you can switch the protein choice for topping and continue to have a consistent savory and nutritious food. This recipe, modified from Eating Well, uses leftover shredded turkey and homemade tostada shells from fresh corn tortillas. Serve with your choice of topping to add your personal twist to this traditional Tex-Mex dish.
Prep time: 10 minutes