So many of my friends are pulling out the fall recipes...soups and crock pot yummies. Got me thinking about this one..one 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.
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