prep time: 20 minutes
cook time: on low for 3 hours then turn up to high for 45-60 minutes
makes: 5 servings
here's what you'll need:
200g cremini mushrooms, quartered
3/4 cup chopped green sweet pepper (1 medium)
1/4 cup finely chopped onion (1 small)
1 teaspoon dried italian seasoning, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups marinara sauce
1 1/4 pounds uncooked ground turkey breast
3/4 cup low-fat pancake and baking mix
1/3 cup grated Parmesan cheese
1/4 teaspoon dried oregano, crushed
1/4 cup fat free milk
1/2 cup shredded part-skim mozzarella cheese (2 oz. optional)
here's how you'll do it:
1. in a slow cooker combine mushrooms, sweet pepper, onion, italian seasoning, salt, and black pepper. pour marinara sauce over all, using a wooden spoon, break up ground turkey into bite size pieces. add to cooker, stirring to combine.
2. cover and cook on low-heat setting for 3 hours.
when you approach the 3 hour mark do the following:
3. in a small bowl combine pancake and baking mix, parmesan cheese, and oregano. add milk; stir with a fork until combined.
4. turn slow-cooker to high heat setting. drop biscuit mixture by tablespoons into 5 mounds onto mixture in cooker, spacing mounds evenly.
5. cover and cook for 45 - 60 minutes more until a toothpick inserted into the centre of the biscuits comes out clean.
6. to serve, if desired, sprinkle each serving with mozzarella cheese.
there we go! if you decide to make this too, link up in the comments - i'd love to see your outcome!
