Yesterday was my birthday and while I'm officially older, I also officially still love food! This recipe is a bit fancier than usual but so good that I couldn't leave it out!

Turkey Tetrazzini:

Ingredients:
1 (16-ounce package) dry spaghetti, cooked
1-2 pounds turkey breast tenders, cut in small chunks
5 ounces sliced mushrooms
1 small onion, diced
1 (14.5-ounce) can artichoke hearts, drained and chopped
1 cup frozen peas
1/2 teaspoon pepper
1 (8-ounce) block cream cheese, chunked
1/4 cup shredded Parmesan cheese
2 cups chicken broth

Directions:

Spray the inside of your crockpot with cooking spray. 

Layer all ingredients, except for pasta into the bottom of your crockpot. Cover and cook on high for 3 hours. Add cooked pasta and then cover and cook for an additional hour.

....and now I'm hungry! Time to get something yummy cooking!




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I love meatballs. I love bbq. I love cranberry. Do you see where this is going? Yep! Turkey meatballs with cranberry bbq sauce! Mmm....Is dinner ready yet?

Turkey Meatballs with Cranberry BBQ Sauce:

Ingredients:
1 pound turkey meatballs (already cooked)
1/2 cup barbecue sauce
1 can (16oz) jellied cranberry sauce
1 teaspoon soy sauce

Directions:
Cut cranberry sauce into slices and place into the bottom of your crockpot. Add barbecue sauce and soy sauce. Top with cooked meatballs.

Cook on low for 4-6 hours or high for 2-4.

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Just because school has started and fall is right around the corner, I'm not quite ready to give up on some summer flavors!

Turkey Cutlets in Mango Salsa:

Ingredients:
1 pound of turkey breast cutlets.
1 can tomatoes and chilies
2 mangoes
2 peaches
1 Tablespoon dried minced onion
1/4 cup water

Directions:

Peel and chop up the fruit. In a small bowl, combine the can of tomatoes and chilies with the chopped fruit, water, and dried onion flakes. Lay the pieces of meat into the bottom of the crockpot. Stagger them slightly so that they don’t stick together. Cover with your newly-made salsa!

Cook on low for 5-8 hours.

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Shepard's pie is a huge favorite at our house. The only problem? At this time of year, sometimes I just don't want to turn on the oven. Enter my crockpot!

Shepard's Pie:

Ingredients:
3 cups mashed potatoes
1 pound ground turkey or beef
2 cloves garlic, chopped
2 cups frozen vegetables
1 medium onion, chopped finely, or 1 Tablespoon onion flakes
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon paprika (then a bit more for garnish)
1 cup water
2 cups shredded cheese

Directions:

Brown the meat and onion on the stove with the spices, and drain any fat.

Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top.

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Autumn is almost here and while I'm thinking of cider,donuts, and pumpkins, I'm also thinking about turkey. There's something about it that just screams fall to me. I'm also thinking about pasta...but that could just be because I love pasta.

Creamy Turkey Dinner:

Ingredients:

2 pounds turkey breast, cut in chunks
1/2 cup beef broth
2 tablespoons balsamic vinegar
1 onion, thinly sliced
8 ounces sliced mushrooms
1 Tablespoon dried parsley
1/2 cup half and half or heavy cream
1 cup frozen green beans

Favorite pasta, already prepared

Directions:

Put the turkey into the bottom of your crockpot and pour in the beef broth and balsamic vinegar. Add onion, mushrooms, and dried parsley. Stir a bit to combine.

Cover and cook on low for 6-7 hours, or on high for about 4.

Stir in the heavy cream and green beans. Cover and cook on high for another 30 minutes, or until beans are thawed and heated through. Serve over cooked pasta.

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If you're anything like me, you're longing for a vacation right about now. I'm not going to lie. I would kill for a few days away someplace with a hot shower, a cozy bed, and some really good food. Sadly, it's not in the cards...well those first two things, anyway! Really good food we can do!

Ingredients:
Turkey breast
1/2 teaspoon black pepper
1 teaspoon kosher salt
1/2 teaspoon red pepper (cayenne)
1 Tablespoon onion powder
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon nutmeg
3-4 sprigs of fresh rosemary, or 1/2 teaspoon dried
1 cup chicken broth

Directions:
In a bowl, combine all of your spices together. Rub the turkey with the spice mixture, getting it in all the nooks and crannies. Put the turkey into your crockpot, breast side down. If you have extra spice mix left, go ahead and pour it on top. Add the 1 cup of chicken broth.

Cover and cook on low for 6-8 hours.


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If the beer in this recipe gives you a moment of pause, don't worry...the alcohol will cook out well before serving. Personally, I'm contemplating changing this recipe up with a bottle of cider instead of beer. If you do a bit of experimenting, be sure to comment and let me know what you tried and how it turned out!

Ingredients:
2 pounds potatoes, washed and quartered
1 onion, peeled and thinly sliced
3 pounds turkey drumsticks, or a bone-in turkey breast
4 tablespoons butter
1 tablespoon dried basil (or 1/4 cup finely diced fresh basil leaves)
1 lemon, juiced
1/2 teaspoon kosher salt
1 (12-ounce) bottle of beer

Directions:

Use a 6-quart slow cooker. Place the potatoes and onion into the bottom of your crockpot, and add turkey on top. Drop in butter, basil, and lemon juice. Sprinkle on salt, and pour in the beer.

Cover and cook on low for 6-8 hours, or on high for 4-5 hours.



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For the longest time, I turned my nose up at any recipe that declared itself to be Asian. Why? Soy sauce. I just didn't like it. It's still not my favorite but I've found that if it's paired right, it can be downright tasty!

Ingredients:
1 turkey breast (5-7 pounds)
1/3 cup soy sauce
1/3 cup sesame oil
1 Tablespoon peanut butter
1 Tablespoon prepared horseradish cream
3 garlic cloves, smashed and chopped
2 limes, juiced
1/2 teaspoon kosher salt

Directions:

Place the turkey breast into the crockpot, breast side down. In a small mixing bowl, combine the soy sauce, sesame oil, peanut butter, horseradish, chopped garlic, lime juice, and salt. Whisk together until everything is incorporated. Pour the sauce all over the turkey breast, allowing the sauce to pool up in the rib cage cavity.

Cover. If your lid doesn't fit on your pot completely (mine didn't), cover the top of your insert with layers of foil. Crimp the edges as tightly as you can and then place your lid on top. Cook on low for about 8 hours, or until meat is no longer pink when you cut into it and registers 170 degrees. If your turkey has a built-in thermometer it should pop up.

Carefully remove the turkey from the pot and let sit for 10 minutes or so before slicing.

If you’re a gravy fan, pour the turkey drippings into a small sauce pan and boil on the stove until the sauce has thickened and reduced. Serve with your favorite sides!



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Who doesn't love meatballs? I honestly can't think of a single person in my world that is anti-meatball. If you know of someone, I'd love to hear their story! Just drop me a comment below.

Now...on to delicious!

Ingredients:
1.5 pounds extra lean ground turkey
1 egg
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 green apple, peeled and shredded
1/2 cup shredded sharp cheddar
1/2 cup dried unsweetened cranberries

Directions:

In a large mixing bowl, mix the ground turkey with the other ingredients. Don’t be afraid to use your hands!

Make golf-ball sized meatballs, and drop them into your crockpot.

Cover and cook on high for 4-5 hours, or on low for 5-9. Remember that the more full your crockpot is, the longer these will take to cook.


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 Long time no recipes! Life got away from me this Spring and I feel as if I'm still playing a game of catch up! I have one kid in the Caribbean on a science research trip (holy fundraising for that!) and the other one is now working five days a week. Since he can't drive, I'm doing a lot of driving back and forth. Since money is tight, I'm using the time he's at work to hang out at the library in the hopes of catching up on some stuff! First on the list? Getting our recipe section moving again!

Now, I know it's summer and depending where you live, turkey can be tough to come by unless it's a full turkey or ground turkey. No worries..substitute chicken or just hold onto these until Fall!

Ingredients:
1.25 pounds turkey breast cutlets
8.5 oz jar sundried tomatoes, drained and rinsed
2 oz can anchovies, drained and rinsed
6 slices of bacon

Directions:
Spread the bacon on the bottom of your crockpot. Rinse off the anchovies, and lay them on top. Add the turkey cutlets. Rinse off a bit of the oil from the sundried tomatoes, and add them on top of the turkey.

Cover and cook on low for 5 to 6 hours.




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That's it. Summer is "officially" over here. School starts tomorrow. Realistically, it ended for us before it even began but now that school is upon us, so is game season. Roger has already had two football games and Ben has had a swim meet, so already this mom is busy and hoping that she can keep up. These meals have been a lifesaver all summer long so I just know that they're going to help get me through the fall too!

Turkey Stew:

Ingredients:
2 lb. skinless turkey thighs
1 lb. carrots, chopped
1 medium onion, chopped
8 medium potatoes, chopped
4 ribs celery, chopped
3 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. worcestershire sauce
15 oz. tomato sauce
2 bay leaves

Directions:
Place all ingredients into a gallon size freezer bag. Press out any excess air, seal, and place in the freezer.

Cooking Instructions:
Thaw in refrigerator overnight. Dump into crockpot and cook on low for 8-12 hours. Remove bay leaves prior to serving.




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