I had a different recipe in mind for today’s post. I made it last night for dinner. I even took pictures of it. But I’m the only one that liked it. Well, J ate it, but honestly that boy will eat anything that involves shrimp. Matt thought it might be okay if I made a few changes so sometime in the future I’ll try again. In the meantime, I’ll share a recipe that was much more popular. And it proves that you can use your crock pot in all seasons because this light and healthy pasta dish is a great in spring or summer.
Mediterranean turkey & pasta
As seen in Simple Slow Cooker Recipes
1 pound ground turkey
1 can diced tomatoes with basil, oregano & garlic
1 can (approx 11 oz) of tomato juicd
1 1/2 cups water
2 carrots, diced
1 medium onion, diced
2 stalks celery, diced
1 tsp Italian seasoning
1/2 tsp oregano
1 tsp salt
1/2 tsp cinnamon
1 box medium size pasta (shell or rotini)
1 cup crumbled feta cheese (or more to taste)
1. In a large skillet cook the ground turkey until brown and dump in the crock pot (if you had a lot of fat, drain that off first).
2. In the crock pot, stir in tomatoes, tomato juice, water, carrots, onions, celery and seasonings. Cover and cook for 5 hours on low (2 1/2 on high).
3. About 20 minutes before dinner, cook your noodles according to package directions. Drain & stir into the crock pot. Alternative: about 45 minutes before dinner add another 1 1/2 cups water to the crock pot, dump your noodles in there, switch the heat to high and let them cook in the crock pot.
4. Top each serving with feta cheese – this makes the dish so don’t be stingy.