Turkey Mole

The picture doesn't do this dish justice. It tastes wonderful, and it's so easy to put together.

Turkey Mole (pronounced moh-lay)
Spanish Rice
Warm Flour Tortillas
Side Salad

Ingredients:
Two turkey drumsticks
Salt and pepper
2 cups of rice
1 can of Ro-tel tomatoes (If Ro-tel isn’t available, use 1 can tomatoes, and 1 can green chilis.)
1 jar of prepared mole sauce
1 dozen flour snack size tortillas

In the morning:
Sprinkle salt and pepper on the turkey drumsticks.
Place the drumsticks in the crock pot and cook on low 8 hours.

In the afternoon:
Boil 2 1/2 cups of water for the rice.
Pour in the rice and the Ro-tel tomatoes. Cover and cook on low for 20 minutes.
Prepare a side salad with greens you have in the refrigerator.
Prepare the mole sauce according to directions.
Shred the turkey. Pour a small amount of mole sauce over the top. Serve the rest on the side.
Warm the tortillas for 20 seconds in the microwave.
Set the table and serve dinner.

Lemon Herbed Turkey Breast

Lemon Herbed Turkey Breast
Saffron Rice with Peas
Fresh Green Salad


Ingredients:

1 Turkey breast, with ribs, as large as your crock pot allows. Mine will take a 6-7 lb breast.
1 fresh rosemary sprig or 2 teaspoons of dried rosemary.
1 tsp fresh oregano or 2 tsp dried
2 Tbsp. Dijon mustard
1 Tbsp honey
Juice of ½ a fresh lemon, or 2 Tbsp bottled.
½ cup of unsweetened apple juice

1 cup of rice
¼ tsp saffron
1 small package of frozen peas

1 head of green leaf lettuce
½ a cucumber
1 tomato, cut up
2 radishes, thinly sliced

In the morning:
Place the turkey in the crockpot, skin side up. Mix the remaining ingredients and pour over the top. Cook on low 7-8 hours. Remove to a serving platter.

In the afternoon:
Bring 2 cups of water to a boil. Add the rice. If you have leftover celery and carrots from last night’s dinner, mince a few and add them to the rice. Turn the heat to low and cook for twenty minutes. After twenty minutes, stir in the frozen peas. Cover and let stand till heated through, about 5 minutes.

While the rice is cooking, mix the greens, tomatoes, cucumbers, and radishes for a salad. Serve with honey mustard dressing.

Spicy Turkey Roast

I didn't take a picture of this one, because I didn't do a nice job carving the roast. It was so tasty, that my family tells me I must cook all turkey roasts this way from now on!

Spicy Turkey Roast
Peas and Carrots
Tossed Salad with Black Beans

Ingredients:
Small turkey breast
Buffalo wing seasoning mix packet (Or use ½ tsp cayenne, ½ tsp garlic powder, 1 tsp chili powder, and 1 tsp salt, mixed)
1 package of frozen peas and carrots
¼ head of iceberg lettuce, chopped
½ head of romaine lettuce, chopped
1 tomato, chopped
½ can of black beans, drained and rinsed
Fresh parsley sprigs
Ranch style dressing

In the morning:
Wash the turkey and coat with the seasoning mix.
Spray the crock pot with cooking spray.
Place the turkey breast in the crockpot and cook on LOW for 8 hours.

In the afternoon:
Remove the turkey from the crockpot and let it rest 5 minutes before slicing.
Cook the peas and carrots according to the package directions.
Garnish with parsley.
Mix the lettuce, tomato, and black beans, and toss gently.
This meal can be served with homemade bread leftover from last night’s Craisin Pork Cutlet Meal.

Note: You'll be using leftover turkey and vegetables from this meal to create the turkey pot pies for tomorrow's dinner.