Crazy Lady's Notes: I didn't think this looked like 'enough' to feed my family so I added a can of Green Giant MexiCorn to the mix - corn with red and green bell peppers mixed in.
Yield: 6 servings
1 tablespoon olive or vegetable oil
1 ¼ lb turkey breast tenderloins, cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes with Mexican seasoning, undrained
½ medium green bell pepper, thinly sliced
1 teaspoon sugar
3 teaspoons chili powder
½ teaspoon salt
2 tablespoons lime juice
1. Heat oil in a large skillet over medium-high heat until hot. Add turkey; cook 4 to 6 minutes or until browned, stirring occasionally. Place turkey in 2 1/2 –to 4-quart slow cooker.
2. In small bowl, combine all remaining ingredients; mix well. Pour over turkey.
3. Cover, cook on low setting for 4 to 6 hours.
Another Note: I plan on making this corn bread into stuffing and serving the turkey over the top. This recipe came off the back of the box of corn meal and makes some of the best corn bread I've ever had. I like to make it into mini muffins and toss the leftovers into the freezer for later.
This moist corn bread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.
1 cup * ALBERS® Yellow Corn Meal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups milk
1/3 cup vegetable oil
1 large egg, lightly beaten
PREHEAT oven to 400° F. Grease 8-inch-square baking pan.
COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared baking pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE: Recipe may be doubled. Use greased 13 x 9-inch baking pan; bake as above.
HIGH ALTITUDE (3500 to 6000 feet):
BAKE for 22 to 24 minutes (8-inch-square and 13 x 9-inch baking pan).
* ALBERS® White Corn Meal can also be used.