Turkey breast slow cooker recipe - Top cookie recipes - Betty crocker peanut butter cookie mix.
Deep-Dish Turkey Pot Pie Recipe
INGREDIENTS: 1 1/2 lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes 1/2 cup chopped onion 1 medium carrot, chopped (1/2 cup) 1 medium stalk celery, chopped (1/2 cup) 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained 1 teaspoon poultry seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons water 1 can (18.6 oz) Progresso® chicken pot pie style soup 1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained 1 box Pillsbury® refrigerated pie crust, softened as directed on box 1/4 cup shredded Parmesan cheese DIRECTIONS: 1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water. 2. Cover; cook on Low heat setting 5 to 6 hours. 3. Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated. 4. Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack. 5. Top each serving of pot pie with 2 baked crusts. Substitute 1 1/2 lb boneless skinless chicken breasts for turkey, if desired. For a cheese-flavored pot pie, stir in 1 cup shredded Cheddar or Colby-Monterey Jack cheese just before serving.Slow Cooker Turkey-Wild Rice Casserole Recipe
INGREDIENTS: 4 slices bacon, cut into 1/2-inch pieces 1 lb fresh turkey breast tenderloins, cut into 1/2- to 1-inch pieces 1 cup coarsely chopped carrots 1 medium onion, coarsely chopped (1/2 cup) 1/2 cup sliced celery 1 cup uncooked wild rice 1 can (10 3/4 oz) condensed cream of chicken soup 2 1/2 cups water 2 tablespoons soy sauce 1/4 to 1/2 teaspoon dried marjoram leaves 1/8 teaspoon pepper DIRECTIONS: 1. In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned. 2. Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well. 3. Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed. Boneless, skinless chicken thighs can be used in place of the turkey tenderloins. Brush refrigerated crescent dinner roll triangles with melted butter, sprinkle with grated Parmesan cheese, roll up and bake as directed for a tasty serve-with.
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