This is slow cooker recipe.

Prep 25 minutes Cook 10 hours on low or 5 hours on high

Ingredients:

1 lb. Turkey breast tenderloin, cut in 1-inch pieces

1 28-oz. can diced tomatoes

1 15-oz. can black beans, rinsed and drained

1 8-oz. can tomato sauce

1 cup peeled, seeded, and cubed butternut squash or pumpkin

1 medium onion, chopped

1/2 cup chicken broth

1/2 cup frozen whole kernel corn

1/2 cup dried cranberries

1 fresh jalapeno pepper, seeded and finely chopped

1  Tbsp. chili powder

1 clove garlic, minced

2 cups shredded fresh spinach

4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup) Optional if dairy intolerant

Preparation

1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.  If desired, stir in additional broth to reach desired consistency.  Stir in spinach just before serving.  Sprinkle each serving with serving with cheese.

This entry was posted on Saturday, February 23rd, 2008 at 9:49 am and is filed under Rejuven-Eating Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.