Like I said in my previous post, it was a very busy day, and much of it was cooking - after my morning run, I made the breakfast cookies, then we went and picked berries and peaches. Being that I have 4 boys many of the peaches ended up mush by the time we got home from being pummeled or thrown, dropped, etc. So, I really needed to take care of them today. I got home and peeled the worst of them and put them in a container, but then taught a piano lesson. I also had no bread and bananas that needed to make some banana bread on my counter, so after making lunch for everyone, I spent the afternoon making banana bread, 2 loaves of bread and peach jam. Then I taught 3 more piano lessons, shredded the meat and decided to make some baked plantains as a side for dinner. Luckily, I made my regular wheat bread, have never posted a jam recipe because I just follow the recipe on the package of pectin, and I made the hungry girl banana bread that I made a couple of weeks ago so I only have 2 things to blog. Whew!
- 1 can (15 oz.) spicy chili beans in sauce, undrained (we use mild chili beans in sauce)
- 1 medium onion, chopped (1/2 cup)
- 1 1/2 lb turkey thighs, skin removed (we actually used boneless skinless chicken thighs, and used 1 3/4 lbs today)
- 1 package taco seasoning mix
- 1/2 cup thick and chunky salsa (picante works fine)
- 1 package taco shells
- 1 cup shredded lettuce
- 1 large tomato, chopped (1 cup)
- 1 cup shredded cheese
- Mix chili beans and onion in a slow cooker. Top with turkey. Sprinkle taco seasoning over turkey; spoon salsa over top.
- cover and cook on low for 7 to 9 hours.
- Remove turkey and shred. Replace turkey and stir (I actually removed about 1/2 cup of the liquid today because it had a ton. I don't remember this being the case before.)
- Heat taco shells as directed on package (we didn't do this today, but have in the past and it is yummy.) Fill shells with meat mix, cheese lettuce and tomatoes.