5655
African Style Turkey on Couscous
4 lbs. boneless, skinless turkey breasts, cut into slices
2 onions, chopped
8 cloves garlic, minced
1 tsp. crushed red pepper flakes
2 tsp. fresh ginger, minced
2 tsp. salt
1 tsp. pepper
1/2 cup lime juice
cooked couscous
Combine all ingredients, except couscous in the Crock-Pot
®
Slow
Cooker. Cover; cook on Low for 8 hours or on High for 4 hours.
Serve over the couscous.
Recommended Unit Size: 4 - 7 Quarts
Chicken and TurkeyChicken and Turkey
Chicken Cordon Bleu Rolls
6 chicken breasts, pounded to 1/4 inch thickness
6 pieces prosciutto
6 slices swiss cheese
salt and pepper to taste
1/2 can (10 1⁄2 oz.) cream of mushroom soup
1/4 cup milk
1/4 cup white wine
On each chicken breast, place one piece of prosciutto and cheese.
Roll up each chicken breast and secure with a toothpick. Season
each roll with salt and pepper. Place in the Crock-Pot
®
Slow Cooker.
In a small bowl, whisk together the soup, milk and white wine. Pour
this mixture over the chicken breast rolls. Cover; cook on Low 4 - 6
hours or on High for 3-4 hours. Makes 6 servings.
Recommended Unit Size: 4 - 7 Quarts
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