My Story and I'm Stickin to It!: Steffie's Spicy Turkey Taco Stew

Since I began my quest for health and fitness, I have totally changed my eating habits. I like the food I eat now, much better than the crap I ate before. This is my recipe for Steffie's Turkey Taco Stew. We had been calling it "Chili", but it really doesn't resemble chili. So, I changed it's name. I also changed some of the ingredients since I originally came up with it. Rick and I have tested each version since last year and this is the one we really love the best! It is a tiny bit spicy, but not too much. If you feel it might be too spicy for you, substitute one can of the tomatoes with Chipotle Chilies, with a can of regular stewed tomatoes. It won't really change the Macro-nutrients, just cool it down a bit. But, definitely try it this way first, it's really not hot. I cannot handle hot and I love this!

I gather all my ingredients. The entire list can be found below, in the actual recipe list, with Nutritional Values included.

I clean and slice or dice all my vegetables. I always chop my Bell Peppers, when I buy them. If I don't, they mostly go to waste. I chop and freeze them for later use. This works great for me and I don't waste anything!

I saute' my chopped/sliced vegetables, in a little PAM. I do this because it'll cook it down a bit, to fit in my Crock Pot better, cook some of the water out of the Zucchini and I like it a little browned, it adds flavor. I also brown my Turkey Breast Tenderloins in PAM.

While that's cooking, I mix all my liquids and spices in my Crock Pot. 1 can of drained Dark Red Kidney Beans, 2 cans of Diced Tomatoes with Chipotle Chilies and 1 can of Swanson Chicken Broth. I use Reduced Sodium on anything I can. I add 1 Teaspoon of McCormick Perfect Pinch Mexican Seasoning, 1 Teaspoon of Crushed Red Pepper Flakes and 2 Tablespoons (1/2 a package) of Mild Taco Seasoning.

My veggies are cooked down and my turkey breast is nicely browned.

I pour in the veggies and mix it all together.

I just lay the Turkey Breasts on top. No need to cover them with the liquid. Cover it and cook it on High for about 6 hours. You can cook it on Low too, but you'll have to add a couple more hours to the time.

This is the Nutritional Information for this dish. The top line shows for the entire pot. The bottom line is for a Hefty 2 Cup serving. We like to sprinkle about 1/4 cup of GV shredded Fiesta Blend cheese on top. That adds about 28 more calories.

When you're about ready to eat, remove the Turkey Breast Tenderloins onto a plate and using two forks, pull it apart. It's tender and falls apart easily. Return it to the Crock Pot, stir it in, serve it up and enjoy!