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 Chicken Rio Salad

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Makes 4 servings

6 frozen boneless, skinless chicken thighs (doesn't have to be frozen but if you don't want to defrost you don't need to)

1 cup Italian salad dressing

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1.  Place thighs in bottom of slow cooker.

2.  Combine remaining ingredients and pour over the chicken.

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

4.  Shred chicken and serve on top of salad greens with cheese, tomatoes, avocado and any other preferred toppings.  Also, if possible serve with this to-die-for dressing:

Tomatillo Creamy Café Rio Dressing
1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)

Put all ingredients into a blender.  Blend and refrigerate.

Review:

So so good.  AND it's so so easy and fast.  Win win.  It's very close to this very popular recipe.  I do like this one better though because the use of thighs makes the chicken so tender and it's just a bit faster because you don't have to press the garlic.  I am already planning when I'll make this next.  5 stars.

Sour Cream Shredded Pork

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1 (2-3 lb) pork roast (look for shoulder, butt or boston cuts)

1 cup diced onion

1 Tbsp tomato paste

1 green pepper, diced

1 red pepper, diced

1 tsp chili powder

1 tsp cumin

1 Tbsp oil

1 (4 oz) can diced green chili peppers

1 Tbsp quick cooking tapioca

1/2 cup sour cream

Salt, cumin, chili powder

1.  Combine the onion, tomato paste, peppers, chili powder, cumin and oil in microwave safe bowl.  Microwave for about 4-5 minutes until onions are nice and soft.  Add the tapioca and green chili peppers.

2.  Trim big pieces of fat off the roast.  Quarter your pork roast and place in the slow cooker.

3.  Top the roast with the onion mixture.  

4.  Cover and cook on LOW for 6-8 hours, until roast is falling apart and easily shredded.

5.  Shred the pork and add in the sour cream.  Add in salt, cumin and chili powder to taste if needed.

6.  Serve in tacos, in salad, or on sandwiches.

Review:

I kept thinking about the sour cream chicken taco filling and wanted to see if I could duplicate it with pork.  Turns out it wasn't the best.  The chicken cooks only 4 hours and so the peppers were still distinguishable.  But with the pork cooking for so long it didn't work great.  They were a mushy mess.  Plus there is enough fat in the pork that you really don't need to add the creamy sour cream.  If I was to make this again I would change a few things about the recipe (add peppers later, or just not cook with the onions.  not add sour cream, etc).  3 stars.

BBQ Chicken Salad

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Makes 4 servings

8 boneless, skinless chicken thighs

1/4 cup Italian dressing

1 Tbsp Dijon mustard

1/2 cup Shirley J BBQ mix stirred together with 1/2 cup water (or 1 cup of any other prepared barbecue sauce)

Garlic powder, to taste

1.  Combine the dressing, mustard, and BBQ sauce together.

2.  Place chicken in bottom of slow cooker.

3.  Top with the sauce.

4.  Cover and cook on LOW for 4-6 hours.  Tear chicken apart with 2 forks.  Add in garlic powder to taste.

5.  Serve shredded chicken on sandwiches, salads, or on pizza.

Review:

Easy easy easy recipe.  Love the dump and go type.  I also just put the chicken in frozen so that was awesome too.  The chicken was perfectly tender and shredded nicely.  I served mine over salad.  But there are plenty of other ways you could serve with recipe.  4 stars.





Yummy yummy salad

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I have been eating salads a lot this summer.  Luckily, my husband loves them and often requests them.  This is one of my faves lately. 

Lettuce

Tomatoes

Avocados

These Black Beans

Corn chips

Shredded pork (so so good!)

Cafe rio tomatillo dressing, recipe below (my son drinks this, seriously)

Tomatillo Creamy Café Rio Dressing

1 package Hidden Valley Buttermilk Ranch mix

1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1 bunch cilantro, chopped
½ tsp lime juice
1 small jalapeno (seeds removed)

Put all ingredients into a blender and blend until creamy. Add extra mayo if dressing is too thin. Refrigerate.

(Really easy and fast) Tostadas with Shredded Beef

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Slow Cooker Beef Tostadas

1 to 3 lbs of boneless beef roast (use a chuck roast or chuck-eye roast for best results)
1 1/2 cups green enchilada sauce
1/2 cup picante sauce
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
(Optional) Tostada toppings:  tortillas, refried beans, sour cream, tomatoes, shredded lettuce, cilantro, shredded cheese

1.  Place roast in slow cooker.
2.  In a bowl, combine the enchilada sauce, picante sauce, cumin, chili powder and garlic powder.  Pour over the top of the roast.
3.  Cover and cook on LOW for 6-9 hours (depending on size of roast and size of crockpot).  The meat should be easy to shred.
4.  Remove the meat from the liquid and shred with two forks. 
5.  Pour liquid from slow cooker into a bowl and let sit.  Skim fat from surface with large spoon and discard.
6.  Place shredded meat back into the slow cooker and spoon desired amount of sauce over the top. 
7.  Make tostadas by brushing the tortillas with oil and broiling each side until crispy.  Place desired toppings and beef on the tortilla and serve.

Makes 4 -12 servings (depdending on how large the roast is)

Review:
This is a great recipe if you literally have 4 minutes to prepare it in the morning before work!  Throw the roast in, open a can of enchilada sauce and you're practically done.  Most recipes really require some seasoning before serving but the chili powder, cumin and garlic powder held up really well.  I loved the easiness of this recipe and the flavor was fabulous.  My kids ate the meat on tostadas and I served mine over a salad.  Yummy yummy!  4 stars

Delicious Shredded Pork Salad

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Makes 6-8 servings

2 lb picnic pork roast
Kosher Salt
Shirley J Chicken Bouillon (or regular bouillon)
Shirley J Onion Seasoning (or onion powder)
1 cup water
1/4 cup ketchup
2 Tbsp mustard
1 1/2 tsp soy sauce
1 1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1 1/2 tsp red wine vinegar
Salt and Pepper

1.  Place pork roast in slow cooker.  Season liberally with kosher salt, bouillon and onion seasoning.  Pour in water.
2.  Cover and cook on LOW for 6-8 hour, or until meat shreds easily.
3.  Drain liquid from slow cooker and shred the meat using 2 forks.
4.  In a small bowl combine the ketchup, mustard, soy sauce, Worcestershire, garlic powder and red wine vinegar.  Pour into the slow cooker and stir to coat the meat.  Salt and pepper to taste.
5.  Serve pork over salad with your favorite toppings.

Review:
Another yummy summer dish.  Loving the avocado and cilantro on the salads.  My husband was in love with the pork.  We both liked the sauce that was tangy but not overpowering.  5 stars.

Cafe Rio-ish Shredded Beef Salad

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Makes 4-8 servings

2-4 lb Chuck Roast
1 small onion
1 cup beef broth
1 Tbsp ground cumin
3-5 garlic cloves, minced
1 (8 oz) can tomato sauce
1 (14 oz) can green enchilada sauce
1-2 Tbsp tomato paste
Kosher salt
Cumin
Cilantro, lime, avocado

1.  Cut the onion into large, chunky slices and place on the bottom of slow cooker.
2.  Place the roast on top of the onions.
3.  Combine broth, cumin, garlic and tomato sauce and pour over the top of the roast.
4.  Cover and cook on LOW for 8 hours, or until beef easily shreds. 
5.  Move meat to a cutting board and use 2 forks to shred the beef.
6.  Strain the juices from the slow cooker (reserve the juice).  Move meat back to the slow cooker and pour tomato paste and desired amount of enchilada sauce over the top.  Stir in.  Add any strained juices back in that you want.
7.  Use kosher salt and cumin to taste.
8.  Serve over salad with the tomatillo dressing (recipe below), cilantro, lime and avocado slices.

Tomatillo Creamy Café Rio Dressing


1 (1 oz) package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayonnaise
2 tomatillos (peel outer skin layer)
1 clove garlic, minced
1/2 bunch cilantro, chopped
½ tsp lime juice
1 small jalapeno (seeds removed)

Put all ingredients into a blender and blend until smooth.  Refrigerate.

Review:
I have been eating this all week and loving it!  I'm not that huge of a fan of red meat and will usually always prefer chicken or pork but I am seriously in love with this roast recipe.  There was a lot of leftovers so I froze individual servings sizes in Ziploc freezer bags.  It makes for an easy lunch or dinner later on.  If you're a salad fan, this recipe is worth trying.  Do NOT forget the dressing.  It is the most delicious stuff ever.  I could drink it!  (My son literally licks it off his plate, or the counter)  4 1/2 stars

Day 262: Garlic Caesar Chicken on top of Salad Greens

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1/2 lb chicken tenders
1/4 cup Caesar dressing
1 tbsp lime juice
1/2 tsp garlic powder
pinch of paprika

Place chicken in 3 quart slow cooker. Mix dressing, lime juice, garlic powder, and paprika together and then spoon over the chicken. Cover and cook on low for 4 hours. (chicken tenders tend to cook quickly because they are small) Serve over the top of crisp romaine lettuce. Add cheese, tomatoes, and other veggies of your choice.

Review:
I was in the mood for something light and this hit the spot. The chicken was delicious and the flavor was great. If you like Caesar dressing, you'll like it. I will be making this one again, so easy and so tasty. 4 stars.

Recipe source: my own recipe

Day 224: Tossed Salad with Lemon Peppered Chicken

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Serves 2

1-2 boneless, skinless chicken breasts

lemon pepper seasoning salt

Place chicken in bottom of small slow cooker. Sprinkle with seasoning. Cook on high for 2 hours. Cut chicken into strips. Serve over the top of a green salad with tomatoes, peppers, carrots, cheese, and your favorite dressing.

Review:

We wanted something really light and healthy, so I came up with this extravagant recipe :) It hit the spot and was actually quite delicious. I didn't cook the chicken very long and it turned out very good and tender. Boneless, skinless chicken breasts tend to dry out, so I think a key would be to keep it to a miniumum cooking time. Probably 2 hours on high or 4 hours on low. 4 stars.

Day 188: Beef Taco Salad

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Serves 4
1 taco seasoning packet
1 lb beef stew meat (1 inch cubes)
1 cup beef broth

Sprinkle 1/4-1/2 of taco seasoning packet over beef. Coat. Place in slow cooker. Pour beef broth over the top. Cook on high for 5 hours or on low for 8-10 hours. Drain liquid and spinkle rest of taco seasoning over the top. Stir and turn to warm setting for 10-15 minutes. Serve beef over lettuce, tortillas, cheddar cheese, tomatoes, sour cream, and salsa.

Review:
For me, this was just okay. I would prefer a chicken taco salad or even the use of hamburger meat. The beef just seemed too soggy, even after draining the liquid. Greg, however, thought it was great. I'm pretty sure that I could serve any type of red meat to him in any single way and he would think it was great.

Recipe Source: My own recipe

Day 185: Fruit, Nut, and Wheat Berry Salad

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1 orange

2 cups cooked wheat berries

1/2 cup toasted pecans, coarsely chopped

1/3 cup dried cranberries

1 large apple, cored and diced

Dressing:

3 Tbsp vinegar

1 Tbsp honey

1/4 tsp black pepper

3 Tbsp vegetable oil

1/4 tsp salt

Finely grate the zest from the orange into a large serving bowl. Juice the orange into a small separate bowl and toss in the cranberries. Let the mixture sit at room temperature for 20 minutes. Mix the wheat berries, diced apple, and pecan halves in with the orange zest. Drain the cranberries, reserving the juice, and toss them in to the wheat berry mixture. Mix the reserved orange juice, vinegar, oil, honey, salt and pepper. Pour over the salad and mix well. Cover and refrigerate for at least an hour to blend flavors.

Basic Cooked Wheat Berries:

2/3 cup wheat

4 cups water

1 tsp salt

Place in 4-6 quart slow cooker. Turn on high and cook for 3-4 hours or until the wheat is chewy. You could cook it overnight on low. The wheat can be refrigerated for 3 days or up to 2 months in the freezer.

Review:

I was a little hesitant to try this salad because it is so different from the salads I would normally make. However, I was pleasantly surprised. It was so good and satisfying. The wheat adds a different, chewy texture. And the combination of the orange and cranberry is tangy goodness. Greg loved it too and took the leftovers to work the next day. 4 stars.