WELCOME

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.

Thursday, November 3, 2016

SOUTHWESTERN TURKEY STEW

1 1/2 lbs turkey tenderloins, cubed
1 tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
1 red bell pepper, diced
1 green bell pepper, diced
3/4 cup chopped yellow onion
3 garlic cloves, minced
1 can (15 1/2-oz) chili beans in sauce, do not drain
1 can (14 1/2-oz) chili-style stewed tomatoes, undrained
3/4 cup prepared salsa OR picante sauce
Fresh cilantro for garnish, if desired

Place the turkey in a slow cooker. Sprinkle the spices and salt over the turkey; toss to coat. Add the peppers, onion, garlic, beans, tomatoes, and salsa. Stir to mix well.

Place lid on cooker and cook on low 5 hours or until turkey is no longer pink in the center.

To serve, ladle into bowls and garnish each with a sprig of the cilantro, if desired.

Yield: 6 servings
Note: File Photo


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