Alcoeur's Apron - Crock Pot Edition
All the recipes that we will feature on Alcoeur's Apron will be soft, easy to swallow, and a great choice for elderly eaters! We try to keep all the meals under 15 ingredients so that you and your loved one have more time eating together then cooking or cleaning the kitchen. It's September so let's bring on the classic fall feel good meals. We LOVE our crock pot! This is the best kitchen appliance when it comes to time saving and delicious meals. Check out this weeks recipes, Crock Pot Edition!
This weeks recipes are Crock Pot Turkey Chili & Corn Bread Casserole!
Crock Pot Turkey Chili - 15 Minute Prep Time - 6 Hours 15 Minutes Total - 8 Servings
2 tablespoons vegetable oil
3 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
3/4 pound ground turkey (preferably dark meat)
One 28-ounce can fire-roasted diced tomatoes
2 3/4 cups low-sodium chicken broth, plus more for thinning the chili if needed
Two 15-ounce cans pinto beans, strained and rinsed
1 medium onion, chopped
- Heat the oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and cook, stirring, until the oil is brick-red and the mixture is dry, about 2 minutes. Add the ground turkey and 1 teaspoon salt and cook, stirring and breaking up into smaller pieces, until the mixture is combined (the turkey doesn't need to be cooked all the way through at this point). Transfer the mixture to the insert of a 6-quart slow cooker.
- Add the tomatoes, chicken broth, and 1 teaspoon salt to the skillet over medium-high heat and bring to a simmer, whisking. Cook for about 2 minutes. Add the tomato mixture, beans, and onions to the insert and give the mixture a good stir. Cover and cook on low for 6 to 8 hours.
- Add chicken broth to thin the chili, if necessary. Season with salt.
Pro Tip* Add Sliced scallions, shredded Cheddar, sour cream and chopped pickled jalapeno, or tortilla chips for serving
Corn Bread Casserole - 5 Minute Prep Time - 50 Minutes Total - 8 Servings
What You Need
1 can of corn, drained
1 can of creamed corn
1 cup of sour cream
1 stick of melted butter (1/2 cup)
1 box of Jiffy Corn Muffin mix
- Throw all of those ingredients in a bowl and mix them up.
- Transfer the mixture to a greased 8×8 baking pan and bake at 350 degrees for about 45 minutes
So EASY! This is a crowd-pleaser no doubt and little to no effort!
Yum! So excited to see everyone's chili. Let us know how these recipes came out!