We are enjoying a fun Mellow Monday in our nest. The goslings slept-in until 8:30 a.m. and I enjoyed my hot coffee in the quiet, cool morning air. We are looking forward to a cooler day and hopefully the beginning of fall weather! The afternoon may not be as mellow as I usually like, but we are taking naps, headed to soccer practice and getting ready for school and a busy week. What are you up to today?
Today's slow cooker recipe comes from one of my Favorite & Useful websites, Ziplist.com. If you haven't already checked it out, be sure to do so. I have the app on my phone and check it many times a week to get inspiration and recipes for my menu plan. Ziplist pulled the recipe from Weelicious.com. I haven't had a chance to fully check-out Weelicious, but you better bet I will be soon.
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 garlic clove, minced
- 1 pound lean ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1 large egg, whisked
- 1/2 cup sour cream
- 1 cup carrots, peeled and grated (about 2 carrots)
- 1 cup frozen corn kernels, defrosted
- 1/4 cup cilantro, chopped
- 1 12 oz pkg. corn tortillas (12 tortillas) - (I'm using flour, so you may not need as many)
- 2 cups Mexican cheese blend
- 2 16 oz jar mild chunky salsa
Heat 1 tbsp of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute. Add the ground turkey meat, cumin, salt and chili powder and cook for 6-7 minutes until cooked through. Place turkey mixture aside and cool. In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine. Spread a 1 cup of salsa on the bottom of the crock pot. Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the crock pot and covering the salsa completely. Place half the turkey mixture on top of the tortillas and top with 1 cups of salsa and 1/2 cup of cheese. Add another layer of 3 tortillas on top of the cheese. Pour the remaining turkey mixture on top of the tortillas and top with another 1/2 cup of cheese. Top the lasagna with another layer of tortillas, pour the remaining salsa on top and cover with 1 cup of cheese. Cook on low for 2 1/2 hours. Enjoy!
Monday: Mexican Lasagna in the Crockpot with FF refried beans and rice
Tuesday: Slow cooker Buffalo Chicken Lettuce Wraps with watermelon (we missed this last week)
Thursday: Buffalo Chicken Grilled Cheese with carrots and celery (Using my leftovers from Tuesday) (we missed this one last week, too!)
Friday: Brother Goose's pick (Chicken "nuggets," or hot dogs with mac-n-cheese and fruit)
Saturday: Crescent Chicken with steamed Broccoli and fruit salad
Sunday: Football food - Corn Dog Muffins with curly fries and fruit salad
Do you like to menu plan? It helps me to stay on budget, stay on track with food choices and frankly, just makes life easier. If you'd like to see more menu plans, head over to OrgJunkie.com.
What are you eating this week?
Have a happy Mellow Monday!
Always ~ Momma Goose