Saturday, October 3, 2009

Fall is Upon Us....

So many of my friends are pulling out the fall recipes...soups and crock pot yummies. Got me thinking about this of my all time favs! I like to use this on day 2 of leftover Thanksgiving turkey then we can't make ourselves eat another cold turkey sandwich. It's also REALLY good with chicken...all over rice....yummmmmm!


1 Tablespoon olive or vegetable oil
1 1/4 pounds turkey breast tenderloins, cut into 1-inch cubes.
1 can (14 1/2 ounces) diced tomatoes with Mexican seasoning, undrained (I use ROTEL)
1/2 medium green bell pepper, thinly sliced
1 Tablespoon chili powder
2 Tablespoons lime juice
1 teaspoon sugar
1/2 teaspoon salt

1. Heat oil in 12-inch skillet over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring occasionally, until brown. Eliminate this step if your using your already cooked leftover Thanksgiving turkey. :) Place turkey in 2 1/2 to 4 quart slow cooker.

2. Mix remaining ingredients; pour over turkey.

3. Cover and cook on low heat setting 4 to 6 hours or until turkey is no longer pink in center.

*I add one can of southwestern corn.

1 Serving: Calories 125 (Calories from Fat 20); Fat 3g (Saturated 0g); Cholesterol 60mg: Sodium 350mg: Carbohydrate 5g (Dietary Fiber 1g); Protein 23g.