When we moved from Houston to Austin late last year I lived by the slow cooker. When we arrived to our new home everything was in boxes and those boxes were everywhere in the house. Plus with a kitchen renovation in the works, I just didn’t want to unpack any of the kitchen items knowing I would have to remove them when the kitchen renovation started.
Luckily I picked up a copy of Crock Pot Recipe Collection cookbook, while I was at Bed Bath and Beyond picking up a new coffee maker for the new house. The cookbook was more of an impulse buy but I am so glad I got it. I cooked from it for weeks after we moved in.
Since I only had just a few key kitchen items out, the slow cooker allowed me to make complete meals with just a few tools. Plus with the hustle and bustle of unpacking boxes it helped time wise. I could unpack while the slow cooker did its thing and voila….dinner is ready!
This is my version of the recipe I found in the Crock Pot cookbook. You can also switch out the ground turkey for organic ground beef as well. Enjoy!
- Slow cooker
- 1 pound ground turkey
- Salt and pepper
- 1 24-ounce jarred marinara sauce
- 1 9-ounce pack three cheese tortellini
- 12 ounces exotic mushroom blend (oyster, shiitake, cremini), sliced
- 1 cup water
- ½ teaspoon red pepper flakes (optional)
- Parmesan cheese (optional)
- Chopped Italian parsley (garnish)
- Coat the inside of your slow cooker with nonstick olive oil spray.
- Spray a 12-inch skillet with olive oil spray. Add turkey and cook over medium-high heat, breaking up the meat with a wooden spoon for about 5 minutes. Sprinkle salt and pepper on top and stir to combine.
- Turn off the heat and using a slotted spoon, transfer the turkey to the prepared slow cooker.
- Stir in the marinara sauce, tortellini, mushrooms, water and red pepper flakes if using.
- Cover the slow cooker and cook on low for 4 – 4 ½ hours or on high for 30 minutes –to 1 hour. Stirring half way through cooking time. Sprinkle with Parmesan cheese and chopped parsley if using.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 610 Total Fat: 28g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 151mg Sodium: 1310mg Carbohydrates: 48g Fiber: 7g Sugar: 12g Protein: 42g