Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, February 10, 2013


Note:  I have never tried this recipe but have been told it is good.  I do not eat chicken or turkey so have not made it!
2 pounds turkey tenderloins (about 3 tenderloins)
2 teaspoons vegetable oil
1 (1-1/4-ounce) package taco seasoning mix
1 (16-ounce) package frozen pepper stir-fry mix, thawed and drained
10 (7-1/2-inch) whole-wheat flour tortillas
Cut turkey into 2-1/2-inch strips. Place in a resealable plastic freezer bag. Add oil and seasoning mix; seal and shake to coat. Marinate in refrigerator 20 minutes.
Place turkey in a 3-or 3-1/2-quart slow cooker; top with stir-fry mix.
Cover and cook on high setting 1 hour. Reduce heat to low setting, and cook 5 hours.
Warm tortillas according to package directions. Spoon turkey mixture evenly in center of each tortilla, using a slotted spoon. Top with desired toppings such as shredded lettuce, light sour cream, sliced olives, diced tomato, and/or shredded Cheddar cheese.

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