Recipe for Slow Cooker Turkey Burgers with a Faux Hollandaise Sauce

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Makes 7 patties

1 lb ground turkey

1 tsp Dijon mustard

1 tsp garlic

1 Tbsp ketchup

1 Tbsp Worcestershire sauce

1 tsp dried oregano leaves

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

2 Tbsp bread crumbs

1 egg white

1.  In a bowl, combine all the ingredients.  Mix with hands and incorporate well.  Form into about 6-7 patties and place in the bottom of a large slow cooker, so that they don't overlap.

2.  Cover and cook on LOW for about 3-4 hours or on HIGH for 1 1/2-2 hours (depending on how fast your slow cooker cooks).

3.  Drain off grease and carefully scoop out the patties.  Serve on hamburger buns (or if you want you can make your own creation like I did.)

My creation:

1 toasted English muffin

1 turkey patty

1 fried egg

Smother with faux Hollandaise sauce or you can make the real thing

Review:

Bet you didn't think you could make turkey burgers in the slow cooker.  Well, I did.  And it worked fairly well.  They were just a bit crumbly.  I've been obsessed with Eggs Benedict since I got home from the cruise I went on.  So I bought some English muffins and made this little creation.  I liked it a lot.  Not as much as when someone else makes it for me and brings it to me in my stateroom.  But hey, you can't win 'em all. :)  3 1/2 stars

Recipe for (One Dish) Slow Cooker Velveeta Rotel Dip

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Makes 10-12 servings


1 (32 oz) box of Velveeta cheese, cut into cubes
1 (14 oz) can Rotel tomatoes or diced tomatoes with green chiles
1 lb ground sausage (mild or hot, however you like it)


1.  Place raw sausage in the bottom of a 3-5 quart slow cooker.  Use a spoon to break it up.
2.  Cover and cook on LOW for 2-4 hours or on HIGH for 1 1/2-2 hours (depending on how hot your slow cooker cooks), or until the sausage is cooked through.  Drain off any grease.
2.  Add in the Velveeta and the tomatoes.  Stir and then cover and cook on LOW or HIGH until cheese melts.  (Because the slow cooker is already hot it shouldn't take very long to melt...probably 30 minutes or less)
3.  Stir until creamy and then turn slow cooker to WARM setting.  Serve with tortilla chips.

Review:
Again I used the crockpot to brown my ground meat.  It worked perfectly and I loved the super simple clean up!  A spoon and the slow cooker.  That's all.  I guess I can handle that.  Of course this recipe is totally unhealthy but it tastes oh so good.  Perfect for a party or to bring to a potluck.  5 stars.

Recipe for Ground Turkey Taco Salad in the Slow Cooker

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Makes 4 servings


1 lb ground turkey
Taco seasoning packet or make your own (recipe below)
Salad greens and toppings of your choice (tomatoes, avocado, cheese, sour cream, salsa, black beans, corn...whatever)


Make your own taco seasoning:

• 1 1/2 tsp chili powder
• 1/8 teaspoon garlic powder
• 1/8 tsp onion powder
• 1/8 tsp ground red pepper
• 1/8 tsp dried oregano
• 1/4 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper

1.  Place ground turkey in the bottom of your slow cooker.  (I put mine in totally frozen)

2.  Cover and cook on LOW for 2-5 hours (depending on if it's frozen, how big your slow cooker is, how fast your slow cooker cooks etc.)  

3.  Stir to break up meat and cook any extra time that is needed.  Drain off any grease.

4.  Stir in the taco seasoning ingredients or about half a packet (or more if you like it spicy).

5.  Let the seasonings cook with the meat for a a bit until it tastes incorporated and yummy.

6.  Serve meat over salad greens and add desired toppings.  (You could also serve this in regular tacos as well)

Review:

Well this may not seem like a "recipe" to many of you but I thought I would post it anyhow.  I have never really cooked ground meats raw in my slow cooker before.  A lady told me that when she didn't want to get a pan out she threw her ground beef in her slow cooker for a couple of hours, drained off the grease and used it with her spaghetti.  I thought I would try the ground turkey and see how it worked.  I liked not having to thaw the meat.  I threw it in frozen solid.  I also liked using my small slow cooker for this because it is easier to clean.  After the grease was drained off it tasted just as good as if it were browned on the stove.  I will definitely use this method again.  It's a great way to keep taco meat warm when you're serving in shifts (think cub scout day, soccer, ballet, working late, etc.)  

Also, I was happy to find this  recipe for making your own taco seasoning.  Saves money and I usually have all the ingredients on hand.  Perfect.  Make in a large batch and store in an air tight container...saves time when you're in a hurry.

Slow Cooker Sweet Potatoes for One

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Makes 2 servings

1 large sweet potato, peeled and sliced into 1/2 inch disks
1 Tbsp canola oil
1/4 tsp salt
1/8 tsp pepper
1 Tbsp brown sugar

1.  Place all ingredients in small slow cooker.  Stir to coat sweet potatoes.
2.  Cover and cook on LOW for 3-4 hours, or until sweet potatoes are the desired consistency. (I don't like mine too soft so I only put them in for 3 hours)
3.  Salt and pepper to taste and serve.

Review:
I'm a big fan of sweet potatoes.  No one else in my family is.  So I'll just cook one at a time like I did here.  I like to keep it simple with just a bit of sugar and salt and pepper.  Not fancy, but still delicious.  4 stars.

My Birthday Post: Slow Cooker Fudgy Banana Cake

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As you can see it's really dense, fudgy and moist!

Make into muffins instead, if you prefer

Makes 8-10 servings

1 devils food cake mix, dry (or some other chocolate based cake mix would probably be fine)
2 eggs
4 ripe bananas, mashed
1 package chocolate chips (I used semi-sweet)


1.  In a mixing bowl combine all the ingredients.  Stir until mixed well.
2.  Pour batter into a greased 3-4 quart slow cooker.
3.  Cover and cook on LOW for about 3-4 hours or on HIGH for about 2-3.
4.  Spoon the cake into bowls and serve with vanilla ice cream.

You can also make these into muffins/cupcakes.  Just fill cupcake liners about 2/3 full.  Cook in a 350 degree preheated oven for about 10-15 minutes.  For my muffins I left out the chocolate chips.

Review:
Happy Birthday to me!  Yay!  Last year I made this cake in the slow cooker and in 2009 I made this brownie fudge cake...but I liked this easy banana one probably the best.

This birthday cake is just how I like it...moist, dense, fudgy and very very chocolaty.  Also it has 4 ingredients.  It takes about 5 minutes to get into the slow cooker.  I made it a second time without the chocolate chips and made it into muffins.  They are deliciously easy and a great way to use up ripe bananas. 4 stars.

Slow Cooker BBQ Ranch Chicken

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Makes 3 servings

1 lb boneless, skinless thighs, trimmed and cut each thigh into 4 pieces

2 Tbsp flour

2 Tbsp Ranch dressing seasoning

1/3 cup BBQ sauce

1.  Place flour and ranch dressing seasoning in a tupperware container.  Put the chicken in the container.  Cover with lid and shake and shake until all the pieces of chicken are well-coated.

2.  Pour chicken into 2-4 quart slow cooker.

3.  Stir the BBQ sauce into the chicken until it's well coated.

4.  Cover and cook on LOW for 3-5 hours.  Stir and serve.

Review:

This is a super simple recipe with literally four ingredients.  It turned out nicely with a thick sauce (thanks to the flour).  I enjoyed it and so did my family.  3 stars.

Slow Cooker Sour Cream Chocolate Zucchini Bread

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Makes 1 loaf

1 eggs
1/3 cup oil
1 cups sugar
1 tsp vanilla
1/3 cup sour cream
1 1/2 cups flour (I used whole wheat flour ground from soft white wheat)

3/4  tsp baking powder

1/2 tsp baking soda
1/4 tsp salt
1 cup zucchini, shredded
1/4 cup cocoa powder

1.  Grease one 8×4 loaf pan.

2.  In a mixing bowl, beat eggs, oil, vanilla and sugar until light and fluffy. Add sour cream. Mix well. Add flour, baking powder, baking soda, salt and cocoa powder.

3.  Add zucchini. Stir by hand just until mixed.  Pour into the loaf pan.

4.  Place a small rack in the bottom of the slow cooker or if you don’t have a rack, ball up a few pieces of foil.  Place the loaf pan on top of the rack.

5.  Place a kitchen towel or 2 paper towels on top of slow cooker.  Secure the towel with the lid.  Cook on HIGH for about 2-3 hours (depending on how hot your slow cooker cooks). 

6.  Test with a toothpick.  Cool in the loaf pan on a baking rack before removing from pan.

Review:

I doubled this and made half into muffins and half into bread.  They both tasted great but lacked a little in the looks department.  The bread fell in the middle as did the muffins.  The sour cream made the bread so moist.  This is a great way to use your zucchini this summer and you don't have to heat up your kitchen either!  4 stars.

Slow Cooker Hot Bean Dip

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Makes 10 servings

1/2 lb ground beef, browned and drained

1 cup salsa or picante sauce

1 cup refried beans

1 (4 oz) can green chiles

1 Tbsp taco seasoning

1 Tbsp tomato paste

1/2 cup sour cream

Medium or sharp cheddar cheese, grated

1.  Add beef, salsa, refried beans, chiles, taco seasoning and tomato paste to the slow cooker.

2.  Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.

3.  Stir in sour cream and as much cheddar as you desire (I probably added in 3/4 cup).  Let the cheese melt.  Turn the slow cooker to warm and serve with tortilla chips.

Review:

A delicious and easy dip to bring to a party.  It has a bit of a kick to it but it's not too overpowering.  There were plenty of leftovers after I finished eating but once my husband got a hold of the dip I never saw it again.  He loved it which shocked me, since he's not a fan of beans.  4 stars.

Slow Cooker Lemon Chicken

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Makes 3-4 servings

1 lb boneless, skinless chicken thighs, trimmed and cut into chunks
1/4 cup flour
1 tsp garlic salt
1/4 tsp pepper
1/4 tsp paprika
1 Tbsp canola oil
1/4 cup freshly squeeze lemon juice
2 Tbsp honey
1/4 tsp Shirley J chicken bouillon or 1/2 tsp regular chicken bouillon granules
1 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp quick-cooking tapioca

1.  Place flour, garlic salt, pepper and paprika in a tupperware container.  Place chicken on top of flour.  Cover with a lid and shake and shake until the chicken is well coated with the flour.

2.  Heat oil in a pan and when it starts smoking add the chicken in and quickly brown for about 2 minutes on each side.  Add the chicken to the slow cooker.

3.  In a bowl, whisk the lemon juice, honey, bouillon, soy sauce, mustard and tapioca together until smooth.  Pour over the top of the chicken.

4.  Cover slow cooker and cook on LOW for 3-5 hours.  Serve chicken over rice or pasta or however you prefer.

Review:

I made this because I thought it would work well with the zucchini linguine.  I didn't really like it with the pasta...the flavors seemed to clash.  But I did like it plain.  Next time I would serve it on rice.  My husband tried it and said that it tasted "restaurant quality."  I'm not sure I liked it as much as the cashew chicken but it was pretty good.  3 1/2 stars.

Slow Cooker Breakfast Casserole with Spinach, Mushrooms and Peppers

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Makes 6-8 servings


4 cups cooked cubed potatoes (I had leftover baked potatoes that I just cubed, skin and all)
1 cup sliced mushrooms
1-2 cups fresh spinach leaves (they shrink down so much so use more than you think you need)
1 lb breakfast sausage, cooked and drained (or you can use cubed ham or bacon or whatever you want)
6 eggs 
1/4 cup milk
1 cup grated sharp cheddar cheese
1/2 tsp garlic powder
1 tsp ground mustard
1-2 Tbsp Thrive freeze-dried onions
Handful of Thrive freeze-dried red bell pepper or green pepper
Salt and pepper
Salsa


1.  Spray the inside of a 4-6 quart slow cooker.  Use a foil collar on the hot spot of your slow cooker.
2.  Place potatoes on bottom of cooker.  Salt and pepper.
3.  Sprinkle mushrooms and spinach on top of potatoes.
4.  Top with sausage, peppers and onions. (you don't have to re-hydrate the veggies)
5.  In a small bowl, whisk the egg, milk, garlic powder and ground mustard together.  Salt and pepper the eggs.  Pour over the top of the sausage.
6.  Sprinkle the cheese evenly over the eggs.
7.  Cover and cook on HIGH for about 2 hours or on LOW for about 4.  Scoop out and serve with salsa.

Review:
I served this hearty breakfast casserole for dinner.  It hit the spot...there were so many layers and delicious ingredients.  This would be great for a brunch or Christmas morning or as I served it--for dinner.  Feel free to add in whatever veggies you want.  3 1/2 stars

Kung Pao Chicken in the Slow Cooker

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Makes 2-3 servings

1 lb boneless, skinless chicken thighs, trimmed, patted dry and cut into chunks

2 heaping Tbsp all-purpose flour

1/4 tsp black pepper

1/4 tsp ground red pepper

1 Tbsp seasoned rice vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp brown sugar

1 tsp minced garlic

1 Tbsp tomato paste

1 tsp Tabasco sauce

Optional toppings:  green onions, water chestnuts, peanuts

1.  Place flour, black and red pepper in a resealable plastic bag.  Drop the chunks of chicken into flour mixture.  Zip the bag and shake to coat the chicken well with the flour.

2.  Pour the chicken into the bottom of a 2-3 quart slow cooker.  

3.  In a small bowl combine the vinegar, soy sauce, sesame oil, brown sugar, garlic, tomato paste and Tabasco sauce.  Whisk to blend.  Spoon the sauce over the chicken and coat chicken with sauce.

4.  Cover and cook on LOW for about 3-4 hours.  

5.  Remove lid and turn to HIGH.  Let cook on HIGH for about 15 minutes to let sauce thicken up.  Serve chicken over rice and top with your desired toppings.

Review:

My husband and I have been loving Pei Wei lately.  Last time I went I ordered the new Lemongrass Chicken Noodle Salad and loved it!  My husband strayed from his usual Pad Thai and ordered the Kung Pao Chicken.  I had a bite and wondered "could I make this in the slow cooker."  So I tried.  It surely was NOT as good as Pei Wei's but it was edible.  I don't like spicy stuff so I made a small amount.  My husband liked it but we both agreed that the Cashew Chicken that I did in the past is much better.  I feel like there was some ingredient missing in this recipe but can't put my finger on it.  I'll try again.  3 stars.

Slow Cooker Honey Lime Enchiladas

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Makes 6 servings

2-3 cups cooked chicken

2 Tbsp honey

2 Tbsp lime juice

1 tsp garlic

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

2 cups salsa verde, divided

1 cup shredded cheddar, divided

6 tortillas (I use whole wheat)

1.  Make a foil collar and place it on the hot spot in your slow cooker.

2.  In a bowl, combine chicken, honey, lime juice, garlic, cumin, chili powder, salt, pepper, 1/2 cup salsa verde and 1/2 cup cheddar.  Stir until combined.

3.  Spoon 1/2 cup of chicken mixture down the middle of each tortilla and roll up.  Place rolled up tortillas in the bottom of slow cooker that has been sprayed with non-stick cooking spray.  

4.  Spoon the rest of the salsa verde over the top of the tortillas.

5.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-3.  Sprinkle rest of grated cheese on top and let melt.  Serve with sour cream and cilantro.

Review:

Yum.  I loved the filling for these enchiladas.  The slight sweetness with the honey and the lime juice combination was delish.  You could easily make these in the oven, if you prefer.  4 stars.

Slow Cooker Fresh Garlic Green Beans

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Makes 6 servings

1 lb fresh green beans, washed and trimmed

2 Tbsp extra virgin olive oil

1 tsp salt

1/4 tsp pepper

1 packed tsp minced garlic (about 2-3 cloves)

bacon bits (optional)

1.  Place an oven safe dish that fits inside your slow cooker in the bottom of the slow cooker (I have a corningware dish that is 1.6 liters). 

2.  Place green beans inside dish.  Drizzle with olive oil.  Stir in the salt and pepper and garlic.

3.  Cover and cook on LOW for 3-4 hours or on HIGH for 1-2.  Remove dish from slow cooker and serve directly from it.  Top with bacon bits, if desired.

Review:

The Bountiful Basket strikes again!  I'm loving all the fresh produce and I've been having fun figuring out ways to use it.  I thought these beans were good.  Flavorful and perfectly seasoned.  My husband thought they were the best thing ever.  A literal quote, "Those are the best beans I've ever eaten in my life."  They were still fairly crisp, not limp.  He suggested I make our asparagus the same way...so I'll have to give it a go.  4 stars.

Slow Cooker Green Bean Casserole

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Makes 4-6 servings


2 (14.5 oz) cans French-cut green beans, drained
1 (10.5 oz) can cream of mushroom soup
1/3 cup real bacon bits
1/4 tsp black pepper
2 cups french-fried onions, divided

1.  Combine beans, soup, bacon and pepper in slow cooker.
2.  Fold in 1 cup of onions.
3.  Cover and cook on HIGH for about 2 hours or LOW for 4 hours.
4.  Remove lid and sprinkle remaining onions on top.  Let cook on HIGH without lid for 5 minutes more and then serve.


Review:

This is the slow cooker version of the old fashioned, original recipe.  It's a great option if you are looking to free up oven space or if you're bringing this side dish to Thanksgiving dinner at someone else's house and you need it to keep warm.  3 stars.

Garlic Cauliflower Mashed Potatoes

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Makes 4-6 servings

1 head of cauliflower

3 cups water

4 large garlic cloves, peeled

1 tsp salt

1 bay leaf

1 Tbsp butter

Milk (if needed)

Salt and Pepper

1.  Cut the cauliflower into florets and place in the slow cooker.

2.  Add in the water, garlic cloves, salt and bay leaf.

3.  Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.

4.  Remove the garlic cloves and bay leaf.  Drain the water. 

5.  Add in the butter and let it melt.  

6.  Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy you can do that.  If it needs milk add it in a tablespoon at a time.

7.  Salt and pepper to taste.  Serve with chives or green onions.

Review:

The Bountiful Basket strikes again.  This time with cauliflower.  I halved this recipe and actually ate the entire thing by myself.  What a great way to eat vegetables!  Obviously it has a different taste than mashed potatoes but if you like the creamy texture of potatoes this might be a good way to save some calories.  3 1/2 stars. 

Slow Cooker Baked Potato Soup

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Slow Cooker Baked Potato Soup

Makes 6 servings

6 medium red potatoes, cubed

1 cup diced onion

4 large garlic cloves, minced

1 bay leaf

1/4 tsp salt

5 cups water

4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon

4 Tbsp butter

1/2 cup flour

1 cup milk

Salt and Pepper

Toppings:  green onion, cheese, sour cream, bacon bits

1.  Either microwave the onions until softened or saute them in a pan on the stove.  Add to the slow cooker.

2.  Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.  

3.  Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.

4.  Prepare a roux.  Melt butter over low heat in a skillet.  Slowly add in the flour and whisk.  After butter and flour are combined, slowly add in milk and tablespoon at a time.  Continue whisking.  When roux is thickened up slowly add in 1 cup hot soup.  Whisk until thickened.  Stir in another cup of soup and keep whisking until thickened.  Do this another 2 times.  When you have a nice thick creamy sauce, add it all back into the slow cooker.  Stir.  Salt and pepper to taste.

5.  Ladle into bowls and then add toppings, as desired.  

Review:

The comment I made to my husband as we were eating this soup was "this soup is like a baked potato.  By itself the potato is pretty mediocre but with all the toppings, it is AMAZING!"  The soup by itself was a fairly mediocre potato soup.  However, adding the sour cream and cheese and bacon made it oh so delicious.  My kids inhaled this soup.  Soup people.  They ate soup.  It is very kid-friendly and adult-friendly for that matter.  Comforting, creamy and delicious.  4 stars.

Slow Cooker Oatmeal Banana Bread

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Oatmeal Banana Bread in the Slow Cooker 

Moist and Delicious!

Makes 1 loaf

• 1/2 cup butter-flavored shortening 
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 cup whole wheat flour (from soft white wheat works the best)
• 1 cup quick cooking oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 or 4 medium ripe bananas, mashed
• 1/4 cup milk
• 
  
• 1.  Place a small rack in the bottom of your 6 quart slow cooker.  Turn the slow cooker on HIGH.

When baking bread in the slow cooker use a small rack so the air can circulate underneath the pan.

2.  Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.

• 3.  Slowly add in the flour, oatmeal, baking soda, salt and cinnamon. Finally mix in the bananas and milk until well-blended.
• 4.  Pour into a greased loaf pan that fits inside your slow cooker.  Place on top of rack.

Place loaf pan on top of the rack.

5.  Place a dish cloth or 2 thick paper towels over the top of the slow cooker.  Place lid snugly on top of towel.  6.  Cook for 2-3 hours on HIGH.  Check for doneness and remove loaf pan.  Let cool and then serve.

Place a towel on top of slow cooker so that moisture is absorbed into the towel instead of dripping onto the bread.

Review:
This banana bread was moist and delicious!  I loved the addition of oatmeal.  Such a fun twist.  Why make banana bread in the slow cooker instead of the oven?  For me, the bread seems to cook more evenly.  In addition, if you're going to be out of the house it's not going to be detrimental if you can't get home exactly on time to take the banana bread out.  In the summer when it's hot, the slow cooker doesn't heat up your kitchen like the oven would.  You could definitely make this recipe in the oven, if you prefer.  Cook at 350 for about 55 minutes.  4 stars.

Slow Cooker Spaghetti Sauce with Fresh Tomatoes

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 Makes 4 servings


4 large ripe tomatoes, diced
1 Tbsp packed minced garlic
1/4 cup tomato paste
1 tsp salt
1 tsp sugar
1 tsp dried basil
1 tsp dried oregano
Salt and Pepper
Browned lean ground beef (if desired)

1.  Combine tomatoes, garlic, paste, salt, sugar, basil and oregano in 3 quart slow cooker.
2.  Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3.  Remove lid and use a potato masher to crush the tomatoes.  Salt and pepper to taste.  Add additional basil and oregano, if needed.  If you want to add meat you can at this point or just serve as is.  Serve over hot cooked spaghetti.

Review:
I have been loving my Bountiful Baskets lately.  I feel like it's summer!  Fresh tomatoes and corn on the cob today.  And last week I got a watermelon!  I decided to use my fresh tomatoes to make a pasta sauce.  It turned out absolutely perfect, although it was fairly simple with few ingredients.  My husband had to add meat at the end (of course) but I probably would have preferred it without.  4 stars.

Slow Cooker Mexican Tortilla Pie

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Makes 6 servings

1 (16 oz) can refried beans

1 cup picante sauce or salsa, divided

2 garlic cloves, minced

1/4 cup fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 tomato, diced

7 medium whole wheat tortillas

2 cups grated cheddar cheese

Salsa, sour cream and extra cilantro for toppings

1.  Combine the refried beans, 3/4 cup of salsa and garlic in a small bowl.

2.  In another bowl, combine 1/4 cup of salsa, cilantro, black beans and tomato.

3.  Take 2 long sheets of aluminum foil and make a foil sling.  Place in a 5 or 6 quart slow cooker.  Spray the foil with non-stick cooking spray.

Making a foil sling:  Fit two large sheets of foil into the slow cooker, perpendicular to one another, with the extra hanging over the edges of the cooker insert. Before serving, these overhanging edges can be used as handles to pull the dish out fully intact.

 4.  Take one tortilla and spread 1/4 of the refried bean mixture over the tortilla (leave about 1/2 inch of space around the perimeter).  Place it in the slow cooker.  Sprinkle 1/4 cup cheese over beans.  Top it with another tortilla.  Spoon 1/3 of the black bean mixture over the tortilla.  Sprinkle 1/4 cup of cheese over the black beans.  Top it with another tortilla.  Repeat layers.  You'll end with refried beans on top.  Sprinkle with  remaining cheese.  (see picture below)

5.  Cover and cook on LOW for about 4-5 hours (depending on how hot your slow cooker cooks) or about 2-3 hours on HIGH.

6.  Use the overhanging edges to gently pull out the dish intact.  Transfer to a serving platter.  Slice and serve with sour cream, salsa and cilantro.

Review:

Ha!  You didn't think I could get it out of the slow cooker intact, did you?  I'm so proud of myself right now.  These are the things in life that make me excited.  Sad, isn't it?  

I loved this recipe and surprisingly my kids did too.  They love dipping their "pie" in sour cream.  We ate up all the leftovers for lunch the next day.  I also appreciated the use of the whole wheat tortillas because it makes the recipe seem healthier and I think they're a bit sturdier and hold up better in the slow cooker.  4 stars.

Easy Pad Thai with Turkey (or beef, chicken or whatever you want)

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Makes 4 servings

1 lb ground turkey

2 garlic cloves, minced

2 Tbsp fresh lime juice

2 Tbsp fish sauce

2 Tbsp rice vinegar

2 tsp sugar

1 (14 oz) can bean sprouts, drained

2 packages of ramen noodles or rice noodles 

Extra lime slices, cilantro and peanuts

1.  Combine the turkey and garlic in a pan on the stove.  Heat on medium heat until browned.  Stir to break up the meat.  Drain off any excess grease.  Transfer to the slow cooker.

2.  Add in lime juice, fish sauce, rice vinegar, sugar and bean sprouts.  Stir to incorporate.

3.  Cover and cook on LOW for 3-4 hours.

4.  Cook desired noodles on the stove top, drain and then stir into the slow cooker.

5.  Serve in individual bowls and top with lime and cilantro and peanuts.

Review:

Totally delicious and an easy easy version of your Thai restaurant favorite.  I loved the interesting and flavor-bursting sauce of lime juice, fish sauce, rice vinegar and sugar.  You definitely could do this in a pan on the stove instead of the slow cooker.  I just like to have dinner ready early and I like that the flavors have time to marinate a bit.  You could also substitute beef or chicken for the turkey if you wanted (I just had a package of ground turkey that needed to be used up).  I'll be making this in the future for sure.  I think next time I'll experiment with some beef chuck steak.  4 stars.