Peanut's Kitchen - Family Recipes for Everyday Life

Makes: 6-8 Servings
Prep Time: 5-10 Minutes
Cooking Time: 8 Hours

4 chicken breast halves
2 15-oz can black beans, undrained
2 15-oz can Mexican stewed tomatoes
1 cup salsa, your choice of heat
141/2-oz can tomato sauce
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1 tsp garlic powder
tortilla chips
2 cups shredded cheese
cilantro
avocado
sour cream

1. Combine all ingredients except chips, cheese, cilantro, sour cream and avocado in slow cooker.
2. Cover. Cook on Low 8 hours
3. To serve, put a handful on chips in each individual soup bowl. Ladle soup over chips. Top with cheese, cilantro, avocado, and sour cream.

Makes: 6 Servings
Prep Time: 15 minutes
Cooking Time: 8-9 hours

1 lb. ground turkey
3/4 cup onions, chopped
1/2 cup green bell peppers, chopped
20-oz can beef broth
1 cup non-fat milk
1 1/2 cups water
2 tsp. flour
1/2 tsp salt
1/2 tsp pepper
8 ozs cheddar cheese, shredded
2 tsp. cornstarch

1. Brown turkey in nonstick skillet. Spoon into slow cooker.
2. Add vegetables to slow cooker.
3. Heat broth, milk, and water in skillet. Sprinkle flour over liquid. Stir until smooth and let boil for 3 minutes.
4. Pour into slow cooker.
5. Cover. Cook on Low for 6 hours. Then add cheese and cook another 2 -3 hours. 15 minutes before serving, add cornstarch and stir.

Makes: 6 Servings
Prep Time: 20 minutes
Cooking Time: 3-6 hours

1 tsp. vegetable oil
1.5 lbs ground turkey
2 10.75 oz cans condensed low-sodium tomato soup
1/2 cup onions, chopped
2 tbsp. ketchup
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 cups dry macaroni, cooked and drained

1. Heat oil in medium skillet. Brown turkey
2. Combine all ingredients except macaroni in slow cooker. Stir to blend. Cover
3. Cook on High 3 to 4 hours, or on Low 4 to 6 hours. Stir in cooked and drained macaroni 15 minutes before serving.

1/2 onion chopped
1 garlic clove, minced
1 tbsp Olive oil
10-oz can red enchilada sauce
8-oz can tomato sauce
salt to taste
pepper to taste
8 corn tortillas
2 boneless chicken breast halves, cooked and cubed
15-oz can ranch-style beans, drained
3/4 lb shredded cheddar cheese
21/4 oz can sliced black olives, drained

1. Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
2. Place two tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with one-third sauce mixutre, one-third cheese, one-third beans, and one-third black olives. Repeat laters 2 more times. Top with 2 tortillas.
3. Cover. Cook on low 6 to 8 hours.