I can’t believe that Crocktober is over, however, that is not going to stop me from cooking and posting my slow cooked meals. Thanks to my friends over at Jennie-O I received a package of Turkey Tenderloins so I decided to add a few ingredients to make this mid-week tasty treat for hubby and our son, Tayair.
1 package Jennie-O Boneless Turkey Breast Tenderloin
1 package of frozen peppers and onions
1 small can of Pineapple Tidbits
1 bottle Hawaiian Style Barbeque Sauce
Spray inside of Crock Pot with Cooking Spray
Add 1/2 bag of frozen peppers and onions
Add Turkey Tenderloins
Add Pineapple Tidbits
Add remaining frozen peppers and onions
Pour entire bottle of Barbecue Sauce
Cover and cook on high for 4 hours or on low for 6 hours. Serve over pasta or rice and enjoy. However, because we had enough for leftovers, my son decided just to shred it and put on a whole wheat bun with coleslaw.
With Thanksgiving just around the corner, have you started planning out your Turkey day recipes? If you need some inspiration, head over to the Jennie-O website for meal planning suggestions.
DISCLOSURE: I received the Turkey Tenderloins as a member of the Jennie-O Switch Circle. Recipe and all opinions are 100% my own.
Cooking in the fall is fabulous especially when you use a Slow Cooker or Crock Pot.
Last weekend I made a Slow Cooked Turkey Chili using Jennie-O lean Ground Turkey. This is one of the easiest weekend or weekday meals to prepare. The next day leftovers are equally good so make sure you make enough to have some!
I love any recipe that you can dump into the Crock Pot in the morning then come home to a fully cooked meal…and of course a kitchen that smell delicious!
16 oz package of Jennie-O Lean Ground Turkey
14.4 oz package of frozen peppers and onions or Pepper Stir Fry
14.5 oz can of Diced Tomatoes
15.5 oz can of Black Beans rinsed in cold water
10 oz package of frozen corn
1 package of low sodium Chili Mix
Optional Ingredients: Cilantro, Green Onions, Cheddar Cheese, Sour Cream, and of course a little of Hot Sauce!
You can brown the Ground Turkey first in a little Olive Oil before placing in the Crock Pot, however, I prefer to use frozen Ground Turkey which allows it to thaw as it cooks with the other ingredients. If you brown the ground turkey first, cook on high for 2 hours, otherwise, on low for 4 hours.
This Turkey Chili can be topped with shredded cheddar cheese or sour cream and of course a little hot sauce. Hubby loves cornbread and served over rice.
I love my Crock Pot and use it not only to save time in the colder months but also in the summer, especially on Sundays. I can prepare a meal before I leave for church and by the time I get home there’s nothing to do but relax until dinner is done.
Thanks to Jennie-O I was able to create a Slow Cooked Turkey Cacciatore that the entire family enjoyed.
1 – Jennie-O Turkey Tenderloin – sliced
6 – Sweet Peppers – sliced
1 – Medium Onion – sliced
2 – cans diced tomatoes
2 – tsps of minced garlic
Parsley or Italian Seasoning (optional)
Angel Hair Pasta or Rice
Wipe inside of Crock Pot with Olive Oil, use a paper towel
Slice Turkey Tenderloin into 8 equal slices
Add peppers, onions, diced tomatoes, garlic and seasonings
Cover and cook on low for 6 hours or high for 4 hours
Serve over Angel Hair Pasta or Rice
*Disclosure – I am a member of Jennie-O Switch To Turkey Club and received this product in exchange for an honest review. All opinions are 100% my own.
This week’s Foodie Feature is Slow Cooked Oxtail Stew
Oxtails or tails of cattle is a very popular dish in *South Africaand this bony, gelatin-rich meat is usually slow-cooked. In our Delaware home as soon as the weather cools Oxtails are definitely on the menu-of-must-haves and this is how I slow cook mine.
Put Oxtails into a plastic bag and pour in enough flour to coat, adding as little or as much of the Oxtail Seasoning, Ground Ginger and Brown Sugar according to your tastes. Seal bag and rub all dry ingredients onto Oxtails.
Pour in just enough olive oil to cover bottom of a pan, heat on low and add coated Oxtails turning to brown on all sides.
In the meantime, chop and dice veggies
I also added a little Curry to the browning Oxtails, however, this is optional.
Remove browned Oxtails from the pan, then rinse the lentils or beans. Coat inside the Crock Pot with cooking spray for easier clean up.
Put in the Oxtails…
…add lentils or beans
…top with sliced and diced veggies
Pour in 2 containers of broth or use water seasoned with Beef Bouillon Cubes – enough to cover all ingredients
Cook on low for 8 hours or on high for 4 depending on your Crock Pot/Slow Cooker
I had to work late and none of my men took pictures so I don’t have the finished product, but trust me it was good! You can add any vegetable or potato or omit the beans and serve over rice. No matter how you make it, it’s oh so good and filling especially on a cold winter’s night!
What is your favorite Slow Cooked Stew?
* This post was written only a few hours before Mr. Mandela’s death