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Posts tagged ‘turkey thighs’

Mexican Turkey

 

 

 

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday.

Mexican Turkey

6 to 8 servings

Turkey thighs emerge moist and tender in this slow-cooker recipe. The spice level is mild enough for young appetites.

2 pounds turkey thighs, skinned

One 8-ounce can tomato sauce

One 4-ounce can chopped roasted green chilis, with their juice

2 medium or 3 small white onions, chopped

2 tablespoons Worcestershire sauce

2 tablespoons chili powder

Pinch of ground cumin

1 clove garlic, crushed

For serving:

8 large flour tortillas, at room temperature

3/4 cup shredded cheddar cheese

2/3 cup sour cream

Diced fresh tomatoes

Shredded iceberg lettuce

Put the turkey thighs in the slow cooker. Add the tomato sauce, chilis, onions, Worcestershire, chili powder, cumin and garlic and stir to coat the thighs with the mixture. Cover and cook on high until the turkey is tender, 3 to 3 1/2 hours.

Remove the turkey from the cooker and, once it has cooled a bit, pick the meat off the bones. Shred the meat, return it to the cooker and stir to combine well with the sauce. Spoon the meat and sauce onto a tortilla and roll up. Top with cheese, sour cream, tomatoes and lettuce. Repeat with the remaining tortillas and toppings and serve immediately.

Recipe tested by Bonnie S. Benwick

Per serving (based on 8): 307 calories, 21 gm protein, 26 gm carbohydrates, 13 gm fat, 61 mg cholesterol, 6 gm saturated fat, 390 mg sodium, 3 gm dietary fiber

 

 

 

Turkey Teriyaki Sandwiches

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Here is a link to ALL MY CROCKPOT RECIPES….

Turkey Teriyaki Sandwiches

1-1/2 lbs. boneless, skinless turkey thighs
1/2 cup teriyaki baste and glaze sauce
3 Tbsp. orange marmalade
1/4 tsp. pepper

Combine all ingredients in 3-4 quart slow cooker; cover and cook on low for 9-10 hours.

Remove turkey from slow cooker, shred turkey using two forks, and return to slow cooker. Cook on high for 10-15 minutes until sauce is thickened.

Serve on hoagie buns.

4 servings

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