Turkey Fajitas

This is a great recipe to try if you have leftover turkey breast. I recently cooked a turkey breast in my crock pot and froze the leftovers. This dish came together super quick with already having the cooked turkey. Rather than marinating the meat as the recipe suggests, I just added a splash of lime juice and soy sauce to the onion/pepper mixture and threw in the turkey to get hot. I then added some lime juice to sour cream for an added kick. Yum!


Turkey Fajitas
1/2 lb turkey breast cutlets
2 Tbls low-sodium soy sauce
1 Tbls fresh lime juice
1 Tbls water
2 tsps minced garlic
1 tsp olive oil
1/2 tsp cracked pepper
1/4 tsp ground cumin
2 Tbls chopped avocado
1 Tbls tomatillo salsa
1 Tbls sour cream
1 tsp minced onion
3/4 tsp minced fresh cilantro
1/2 tsp minced jalapeno pepper
1 cup thinly sliced sweet red pepper
1/2 cup thinly sliced onion
2 (8-inch) flour tortillas


Cut turkey into strips; place in a small shallow dish. Combine soy sauce and next 6 ingredients; pour over turkey. Cover and marinate in refrigerator 2 hours. Place avocado in a small bowl and mash; stir in salsa and next 4 ingredients. Set aside. Remove turkey from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute' 2 minutes. Add red pepper and onion; saute' 6 minutes or until turkey is done and vegetables are tender. Spoon mixture evenly down centers of tortillas. Roll up tortillas, folding in sides. Serve with avocado sauce. Serves 2.

Herbed Turkey Breasts

One of the best ways I have found to cook turkey breasts is in the crockpot. I've also found I enjoy using the crockpot in the summer so I'm not warming the house up with the oven. This is a very flavorful entree'.

Herbed Turkey Breasts
2 cans chicken broth
1 cup lemon juice
1/2 cup packed brown sugar
1/2 cup fresh sage
1/2 cup minced fresh thyme
1/2 cup lime juice
1/2 cup cider vinegar
1/2 cup olive oil
2 envelopes onion soup mix
1/4 cup Dijon mustard
2 Tbls minced fresh marjoram
1 Tbls paprika
2 tsps garlic powder
2 tsps pepper
1 tsp salt
2 boneless turkey breasts (2 lbs each)

In a blender, process the first 15 ingredients in batches until blended. Pour 3 1/2 cups marinade into a large resealable bag; add the turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from turkey. Place turkey in a 5-qt slow cooker; add reserved marinade. Cover and cook on high for 3 1/2 to 4 1/2 hours or until juices run clear. Serves 14-16.

Happy Thanksgiving!

We are having a pretty low key Thanksgiving this year and since I only cooked enough for the two of us, I decided to try some new recipes. They are updated versions of the traditional side dishes. Have you ever tried Paula Deen's Sweet Potato Balls? They are wonderful! It was hard giving up my Aunt Jo's sweet potato casserole this year, but it was nice trying something new. I also cooked the turkey breast in the crock pot - a first for me. I made my mom's egg noodles, some glazed carrots, rolls, and we had the leftover Thanksgiving Twofer pie from this week's Tuesday's with Dorie.

Glazed Carrots

16 oz baby carrots

1/4 cup butter

1/4 cup packed brown sugar

1/2 packet of ranch dressing

Cook carrots until desired doneness. Drain. In same pot mix butter, brown sugar, and ranch dressing. Add carrots and heat until warm. Serves 4-6.

Sweet Potato Balls (Paula Deen)

4 large sweet potatoes

2/3 cup packed brown sugar

2 Tbls orange juice

1 tsp orange zest

1/2 tsp freshly grated nutmeg

2 cups shredded coconut

1/2 cup granulated sugar

1 tsp cinnamon

8 large marshmallows

Bake the potatoes until tender, then peel and mash them (the potatoes can be baked the day before). Stir in the sugar, orange juice, zest, and nutmeg. Toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, then roll the balls in the coconut mixture. Bake at 350 degrees for 15-20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.