Slow Cooker Chicken Chili

Slow-Cooker-Crockpot-Chicken-ChiliCheck out my Slow Cooker Pinterest board.

Slow Cooker Chicken Chili

I’ve shared a lot of similar slow cooker recipes before but this Slow Cooker Chicken Chili is definitely a recipe that stands out for me! I found the flavors spot on, the consistency perfect and I definitely plan on making this again.

INGREDIENTS

2 chicken breasts
Or you could substitute 1 lb ground turkey or beef, 4 chicken thighs, or mix and match

2 15 oz cans diced tomatoes, undrained

2 15 oz cans black beans, drained

1 4 oz can green chiles

1 bell pepper, diced
For some pretty colors, I added 1/2 a red pepper and 1/2 a yellow pepper

1 small onion, diced

1 tsp garlic powder

1 tsp cumin

2 tb *Penzey’s chili powder
*Stephanie recommends the Penzey’s brand, saying she thinks a high quality chili powder makes all the difference here. Shame on me – I didn’t have any so I used what was in the spice cabinet – still amazing!

2 tsp sugar or substitute

1/2 cup regular brewed coffee (decaf is fine)
How convenient! I used the remnants of the breakfast coffee! 

1 tsp salt

Chicken-Chili-Crockpot-recipe

HOW TO PREPARE

1.) If you’re using turkey or beef, brown the meat first. If you’re using chicken, place the meat whole in the slow cooker and then just shred right before serving.

2.) Combine all ingredients in your slow cooker. Cook on low for 8-9 hours.

3.) Top with Tillamook sour cream and cheddar cheese – if you’re lucky enough to have it where you live.

Crockpot-Chili-CutieMy little helper.

So I put my chicken breast in frozen – because I’m a super planner like that. And I just cooked on medium for the first 4 hours then when I was certain everything was going to cook thru, I turned it to low.  Turned out delicious.

Crockpot-Chicken-Chili-recipes

This recipe was sent in by Stephanie as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Ravioli

Crockpot-Slow-Cooker-RavioliCheck out my Slow Cooker Pinterest board.

Slow Cooker Ravioli

This Slow Cooker Ravioli is probably one of the EASIEST slow cooker recipes I’ve ever made. Very, very simple and fast. Great for days when you really only have five minutes to throw things into a crockpot – no dicing, slicing or pre-cooking!

INGREDIENTS

1 (25 oz) bag frozen (beef) ravioli
I used spinach and cheese raviolis

1 (26 oz) jar pasta sauce

1 8 oz can tomato sauce
I used 12 0z of tomato paste. Because that’s what I had and I envisioned a thicker sauce

1 Cup water

2-3 teaspoons red pepper 
Omit if you don’t want too spicy. I left this out so my kids wouldn’t fuss.

Italian season to taste

1 Cup shredded mozzarella cheese

Ravioli-Slow-Cooker-Crockpot

HOW TO PREPARE

1.) Pour half of pasta sauce into the bottom of the slow cooker

2.) Add frozen ravioli

3.) Add additional pasta sauce, tomato sauce, water and red pepper (if added) over ravioli in slow cooker

4.) Sprinkle Italian seasoning on top

5.) Sprinkle cheese on top

6.) Cook on low for 4-5 hours. This is not one you want to stir a lot – as the ravioli could break apart after getting soft. Although honestly – it all tastes amazing together, so it won’t matter either way.

7.) Serve with garlic bread and a green salad. Add more mozzarella for garnish if desired.

Slow-Cooker-Crockpot-RavioliThis recipe was sent in by Randi S as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Chai Spiced Applesauce

Crockpot-Applesauce-Chai

Find this and other recipes on my Slow Cooker Pinterest board.

Slow Cooker Crockpot Chai Spiced Applesauce

This Chai Spiced Applesauce is awesome sauce, if you ask me. It’s packed with the scrumptious flavors of fall and it it’s incredibly easy to make! My chai spiced applesauce turned out a bit darker than I expected – but I think it’s due to the cinnamon and brown sugar, and I used the immersion blender to make it smooth – including even the cloves. Or it could be that I left it cook for way too long because of basketball practice (this is real life, my friends). Even with the extra cook time it tastes super duper.

INGREDIENTS

8 lbs of apples – peeled cored and cut into large chunks.
I did slices – because I have something similar to this Apple And Potato Peeler, Corer, and Slicer and I processed them using that to save time.

1 1/2 tsp vanilla extract

1 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

1/2 tsp orange rind (I used zest)

3 – 5 tsp brown sugar
Stephanie says she didn’t use sugar because she used Gala apples, which are sweet enough that the applesauce doesn’t need any extra sugar. If you’re using tarter apples might want to add sugar. I, in true form, didn’t read this all the way through and added sugar to my gala apples. :) It still turned out delicious.

HOW TO PREPARE

1.) Combine all your ingredients in a 6-quart slow cooker. Cook on low for 6 hours. If you like it chunky, mash it up with a potato masher. If you like it smoother, use an immersion blender.

2.) Refrigerate and enjoy.

I used an immersion blender (like this one – Cuisinart Smart Stick 2-Speed Immersion Hand Blender)  – because I’m a Type A personality, k? I like things smooth and integrated and uniform. I’m neurotic, you already know this. Chunky or smooth, I don’t think you can go wrong.

This recipe was sent in by Stephanie. as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

(This recipe is adapted from a recipe from Oh My Veggies!)

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Creamy Tortellini Soup

Crockpot-Slow-Cooker-Creamy-Tortellini-SoupFind this and other recipes on my Slow Cooker Pinterest board.

Slow Cooker Crockpot Creamy Tortellini Soup

If you’re looking for a savory, robust and very filling soup, this Crockpot Creamy Tortellini Soup is amazing! My husband loved it – raving all night about how good it was. I like this recipe because I think it would work well without meat, without mushrooms and because it comes together so easily. This recipe will definitely make it into our regular slow cooker rotation.

INGREDIENTS

6 cups of spaghetti sauce
You can use homemade, I used a 24-oz store-bought jarred roasted garlic spaghetti sauce without meat.

1/2 lb browned ground beef

1/2 lb browned italian sausage, sliced (about 3-4)

4 cups of chicken broth

8 oz cream cheese
I used regular, not low fat cream cheese. I find that the lower fat cream cheeses can curdle in the slow cooker. The more you stir it the more likely it will all dissolve if you do opt for low fat cream cheese. I’d be interested to try this recipe with just regular half-and-half, eliminating this problem all together?

8 oz sliced fresh baby bella mushrooms

16 oz frozen cheese tortellini

1/2 cup freshly grated parmesan

Handful of fresh spinach leaves (optional), cut into strips

HOW TO PREPARE

1.) If you want to throw it together quickly in the morning I recommend cooking up your meat the night before. Brown your ground beef and italian sausages (separately). Drain beef. Cut cooked sausages into thin slices. Refrigerate until morning.

2.) In the morning, combine spaghetti sauce and meat, chicken broth, cream cheese and mushrooms to slow cooker. Cook on low for 6 – 8 hours.

3.) About 30 minutes before dinner, turn Crockpot to HIGH and toss in frozen tortellini, fresh spinach and parmesan cheese. Give it a good stir and cover and cook until it’s tender and hot.

4.) Serve it up and slurp it down. Top with parmesan or mozzarella cheese if you prefer more cheese.

Crockpot-slow-Cooker-tortellini-soup

This recipe was sent in by Monique W. as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

(This recipe is adapted from Heather Likes Food blog

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Crock-tober coming soon, send in your favorite slow cooker recipes (win $10 Amazon gift card!)

October Crock-tober is just around the corner and I’m hoping to feature some affordable, easy to make, slow cooker meals during the entire month of October! I’m looking for your favorite slow cooker recipes. If I feature your recipe here on the blog you’ll get a $10 Amazon gift card! We have done this the last two years and I think some of my favorite recipes come from this series! See some of our amazing slow cooker recipes.

Here are some guidelines:

  • Any delicious recipe will do. It doesn’t have to be a traditional recipe. Even better if it’s not. As long as it’s a recipe you love, someone else will, too.
  • Include a credit or source. It doesn’t have to be an original – if you got your recipe from a cookbook or website – no worries, just include a source to the recipe. If you got it from Aunt Ruth or it’s your own brainchild – even better, just include that too.
  • Share your pics. Share photos if you have them, but not required.
  • You can submit as many as you’d like. I’m sure you have more than one favorite and I’d love it if you shared two or three recipes!
  • I won’t be able to feature all recipes on the blog.  I probably won’t have time to highlight all the submitted recipes. I will randomly pick select recipes to feature on the blog based on the time I have, the ingredients used and what sounds good at the time. I will personally make those select recipes, take photos and share your recipe with my readers in a highlighted post. I will give $10 Amazon credits ONLY to the recipes I feature on the blog in individual posts. 

Submit your recipes via email to [email protected] with subject line: Slow Cooker recipe.

Thank you for sharing your recipes, I look forward to seeing (and trying) your favorites. 

See all the Slow Cooker Recipes we’ve posted in the past.

Not Your Mother’s Slow Cooker Cookbook – $12.61

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How to Freeze Peaches

Freeze-PeachesPin it for later

How to Freeze Peaches

I like to freeze fruit. It’s so easy and if you freeze it while it’s in season you can put it up for those winter months when you’re craving some fruit but the stores expect you pay an arm and a leg for it. Freezing peaches is really easy.

How-to-peel-peaches-bulk-hot-water

1.) First, peel the peaches using this nifty boil technique

2.) After you’ve peeled your peaches, slice them up. You can dice or slice – whatever you like. Be careful, they are slippery when they have been peeled.

Sliced-Peaches-For-Freezing

3.) Put all your sliced peaches in a big bowl and add lemon juice. I had about 10 Cups of peaches and added the juice of one large lemon. This is going to help them from turning brown (oxidizing) when they are exposed to air. If you don’t care about color – skip this step.

Freezing-peaches-cooksheet-wax-paperPin it for later

4.) Line cookie sheets with wax paper and spread out the peach slices. We are doing this because we want them to freeze separately. If you throw them all in the freezer in a bag, you will have a HUGE glob of peaches that will be hard to work with.

5.) Pop the cookie sheets into the freezer and leave them in there until the peach slices are completely frozen. Probably about 6-8 hours? I let mine freeze over night.

Frozen-peaches-sliced-how-to-freeze

6.) Mine came out of the freezer looking like this!

Peaches-freeze-how-to-slices

7.) Pop them off the wax paper and put them into a freezer Ziploc bag.

There you have it! These should keep for at least a few months in the freezer. You can pull out a handful of peaches for smoothies, desserts or  even eat them frozen!

make-ahead-pie-filling-freeze

And here’s another idea – make ahead pie filling! Freeze in pie tins, once frozen, remove and store in freezer bag until you’re ready to make a pie!

Other posts I’ve done on freezing or preserving fruit or vegetables:

Do you freeze fruit? 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Roasted Marinara Sauce Recipe – Easy, homemade, fresh

Roasted-Marinara-Sauce-Tomatoes-Basil-GarlicPin it for later

Originally shared in 2013, this recipe is a FAVORITE and now is the perfect time of year to make up a batch! I hope you love it! 

Roasted Marinara Sauce Recipe

This roasted marinara recipe could not be any easier and it beats jarred or canned sauce by a landslide. I admittedly tried to make a homemade marinara sauce in the crockpot last fall and it was a MAJOR fail. I don’t know why, but it just tasted bitter and blah.  But this, this is how you make marinara sauce – roasted.

The measurements in this recipe are just a suggestion. It’s what I ended up putting into my marinara sauce, but add more of what you like and less of what you don’t. I’m fairly certain you can’t mess this up.

Roasted-Marinara-Recipe-Basil-Zucchini

INGREDIENTS

Tomatoes – About 5 pounds
I used a combination of roma, cherry, and glacier – some from my garden, some store bought. Dice large ones and leave cherry tomatoes whole. Remove stems.

Fresh Basil - Cup (packed) with fresh basil leaves, washed (whole leaves), stems removed

Fresh Garlic – Whole cloves, about 10 or 1/4 Cup
I like garlic, use less if this sounds like too much

Zucchini – 1 – 2 zucchinis, diced in 1/2″ thick slices

Onions – Two medium onions, quartered
I used a red onion and a Walla Walla Sweet onion (from my garden)

Olive oil – About 2 Tablespoons

Balsamic Vinegar – 1 Tablespoon (optional)

Salt – 3/4 Tablespoon

Italian Seasoning – 1 Tablespoon

Ground Pepper – To taste

Roasted-Marinara-Recipe-Fresh-Tomatoes

HOW TO PREPARE

1.) Preheat oven to 400 degree F

2.) Wash and chop all your vegetables. If you have large tomatoes, quarter them. Basically you want everything about the same size when you chop it up – so it all cooks at the same rate.

Roasted-Marinara-Recipe-Fresh-Vegetables

3.) Once all your vegetables are chopped, toss them into a roasting pan or glass pyrex pan. Drizzle olive oil and balsamic vinegar over vegetables. Add salt, italian seasoning and ground pepper to taste.

4.) Pop in the oven. Cook 45-60 minutes at 400 degrees. You can take the pan out about half way through and give it a good stir. If you have enough for multiple pans, rotate them on the shelves so they cook evenly.

4.) Remove from oven. Allow to cool.

Roasted-Marinara-oven-tomatoes

5.) Once cool to touch, use a slotted spoon to scoop vegetables into a food processor, blender or Blendtec/Vitamix. I recommend a slotted spoon because I found I had a lot of liquid from my tomatoes – leave the juice in the pan, you can add more later.

Marinara-Recipe-Roasted-Pureed

6.) Puree your vegetables. The longer you puree, the smoother the sauce. If you had very seedy tomatoes, puree a bit longer to help break those up. Scoop in liquid from your roasting pan to get it to the consistency you would like. You can always freeze this liquid for tomato soups or to add to sauce at a later time (I didn’t want to throw mine away!). If it’s not thick enough for you, try adding some tomato paste.

7.) Freeze in Ziploc bags or freezer bags. Or if you’re up for it, can it!

Fresh-Marinara-Sauce-kid-friendly

I knew the recipe was a keeper when my daughter sat down, right there on the kitchen floor and ate a bowl of it, without noodles, without cheese. She loved it! So it’s kid-approved, in case you’re wondering.

I’d love to hear what you think about this recipe! I’m excited to get more tomatoes and try some different variations. I might try to add the basil in fresh to the food processor – I bet that would give it a vibrant color and possibly a stronger flavor.

Roasted-Marinara-Recipe-Fresh-Tomatoes-Onions-Basil

Roasted-Marinara-easy-recipe

homemade-roasted-Marinara-saucePin it for later

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Cabbage and Ramen Asian Salad recipe

Cabbage Ramen Asian Salad Recipe slawCheck out this salad on my Salad Pinterest board

I’ve been meaning to make this recipe for awhile and it was so insanely easy I’m wondering why I haven’t done it sooner! This cabbage and ramen asian salad seems to be a popular salad for potlucks – as that’s pretty much the only place I’ve ever eaten it. But after making it I could see how it would be a great side salad to go with grilled chicken or chicken barbecue sandwiches.

INGREDIENTS

1 large green cabbage – shredded into small pieces

6-8 scallions – diced thinly

1/4 Cup Mirin (found with Asian foods)

1/4 Cup rice vinegar

2 Tablespoons sugar

2 teaspoons salt

1/2 Teaspoon pepper

1/8 Cup Sesame oil 

1/4 Cup vegetable oil (I used canola oil)

1/4 Cup Toasted Sesame seeds

1/4 Cup Black Sesame seeds

2 packages instant ramen noodles – crushed
I found the easiest way to crush these, without making a mess, is to leave inside package and hit with bottle side of large spoon. Be careful not to split the bag. Discard seasoning packet.

Optional toppings/additional ingredients – Slivered almonds, sunflower seeds, shredded carrots

HOW TO PREPARE

1.) In a big bowl mix together the sliced cabbage and scallions

2.) In another bowl, mix together the mirin, rice vinegar, sugar, salt, pepper and oils. Whisk well.

3.) Pour over cabbage and slaw. Sprinkle with sesame seeds and ramen noodles.

4.) Serve immediately.

If making ahead for a potluck or event, keep cabbage, dressing and ramen noodles all separate until right before serving.

Cabbage-Ramen-Salad

I know there are MANY variations to this cabbage ramen salad – if you make this with a different recipe – leave a comment and let me know! 

This recipe was adapted from the Hawaiian-Style Sesame Cabbage Salad from Saveur

Winter-Bok-Choy-Slaw

You might also like this Winter Bok Choy Slaw

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Construction Cake – Kid’s Birthday Cake Idea

Construction-Cake-DIY-ideasPinterest – Construction Birthday Cake Idea

Construction Cake – Kid’s Birthday Cake Idea

My friend Erika posted this Construction-themed Kid’s Birthday Cake on her Facebook wall and I was so impressed I had to share it with all of you!  She gave me permission to share a picture and she shared her tips for how she made it. She started her planning with the yellow and black  CAT Construction Equipment.

Basic instructions:

1.) Make two 10″ round cakes and two 8″ round cakes. Use food coloring to dye the cake mix yellow and black and swirl together. Bake the cakes per the instructions on the box and freeze them overnight. Erika found that freezing the cakes helped with the frosting and decorating.

2.) The next day, make TWO batches of homemade fluffy chocolate frosting – 1 stick of unsalted Butter, 3 Cups powdered sugar, 2/3 cups unsweetened cocoa powder, 1/3 cup milk, 2 tsp vanilla, and WHIP, WHIP, WHIP!

3.) For the the base of the cake cover a round piece of cardboard with aluminum foil. Start with one round 10″ cake, add a layer of frosting on top and sprinkle top with crushed Oreos then cover with the second round 10″ cake. Basically your stacking the cake – but putting a layer of frosting and Oreos in between!!

4.) For the top part of the cake, start with one round 8″ cake, add a layer of frosting on top and sprinkle layer with crushed Oreos then cover with second round 8″ cake. Just like you did with the bottom.

5.) Dig out a small crevice from top cake to make it appear like the diggers are. . .well digging. Frost rest of cake with the homemade fluffy chocolate frosting.

6.) For the number 2 (or whatever age is needed), print out a number 2 on your computer – as big as the cake. Then cut it out and place it on cake. Sprinkle crushed Oreos over  top of cake. Remove paper 2 when done – it should be Oreo-free like the photo.

7.) Using popsicle or sucker sticks and paper you can make signs to spell out a name. Erika used her Cricut to make the letters.

8.) Finish it off with Toystate CAT Mini Machine, 3″, 5-Pack (Amazon) pushing around yellow and brown Reese’s Pieces. Instead of piping (which can be tricky) – bead frosting around the bottom edge and top with Whoppers for a decorative edge!

What do you think? Isn’t it cool? What other ideas do you have things you can put on the construction cake?

you-rock-cupcakes

This cake reminds me of these Choco-Rock cupcakes with worm and dirt that I posted back in April of 2012!

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July Recipe Series – Favorite summer recipes! Send yours in, earn $10 Amazon gift card

Honey-Teriyaki-Grilled-Chicken

It’s time for some recipe inspiration! I’ve been slacking in the recipe department, I’m sorry!! A couple months ago I tried to recruit someone to help with the recipes and I just didn’t find anyone that I thought was a good fit. And the more I considered it – the more I realized how much I enjoy this part of my blog and it was going to be very hard for me to give it up.

To jump start things in July I’m doing a SUMMER RECIPE series – featuring YOUR favorite summer recipes. My favorite recipes are always ones that are sent in by readers. This is a broad category – I’m thinking recipes for grilling, salads, punches/iced coffee/lemonades, sandwiches, cold desserts, crockpot and more. If I feature your recipe here on the blog, you’ll get a $10 Amazon gift card!

Here are some guidelines:

  • Any delicious recipe will do. It doesn’t have to be a traditional recipe. Even better if it’s not. It can be a snack, breakfast, lunch, dinner, dessert – any sort of summer-friendly recipe is good.  As long as it’s a recipe you love, someone else will, too.
  • Include a credit or source. It doesn’t have to be an original – if you got your recipe from a cookbook or website – no worries, just include a source to the recipe. If you got it from Aunt Ruth or it’s your own brainchild – even better, just include that too.
  • Share your pics. Share photos if you have them, but not required.
  • You can submit as many as you’d like. I’m sure you have more than one favorite and I’d love it if you shared two or three recipes!
  • I won’t be able to feature all recipes on the blog. I probably won’t have time to highlight all the submitted recipes. I will randomly pick select recipes to feature on the blog based on the time I have, the ingredients used and what sounds good at the time. :) I will personally make those select recipes, take photos and share your recipe with my readers in a highlighted post. I will give $10 Amazon credits ONLY to the recipes I feature on the blog in individual posts. 

Submit your recipes via email to [email protected] with subject line: Favorite Summer Recipes

And just for fun here are some of my favorite summer recipes:

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4th of July recipes and food ideas

4th-of-july-recipes-ingredients

4th of July recipes and food ideas

Happy 4th of July!! Here are some fun 4th of July food ideas and recipes!

Independence Punch from Big Bear’s Wife

Fruit Infused Water from The Seasoned Mom

4th of July Brownie Bites from Creations by Kara

Patriotic Popcorn Crunch from This Mama Loves

Patriotic Trifle Bowl from Glued To My Crafts

Red, White & Blue Velvet Ice Cream Sandwiches from Snappy Gourmet

American Flag Cheesecake from Grub Geek

Fourth of July Pudding Pops from The Grant Life

Patriotic 4th of July S’mores from Club Chica Circle

Lemonade Cake from bebe a la mode designs

American Flag Cake from All Recipes

Red, White & Cool Cubes from Parents

Red, White & Blue Fruit Tart from Mountain Mama Cooks

Red, White & Blue Star Cookie Towers from Bake at 350

Vanilla Bean Doughnuts from A Pumpkin & A Princess

July 4th Layered Drinks from In Katrina’s Kitchen

Yellow Cake Pie with Chocolate Mousse from Foodiecrush

Red, White & Blue Funfetti Sandwich Cookies from Two Peas and Their Pod

4th of July Sprite Drinks with Red, White & Blue Kool-Aid Cubes from Food, Family & Finds

Patriotic Polka Dot Milkshakes from Celebrations

Red-white-blue-breakfast-4th-of-July

Red, White & Blue Breakfast from Queen Bee Coupons

patriotic-ice-cream-sandwiches

Patriotic Ice Cream Sandwiches from Queen Bee Coupons

Do you have a favorite 4th of July recipe? Or do you have a favorite 4th of July tradition? 

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16 Turkey Burger recipes

turkey-burger-recipesCheck out this and other grilling recipes on my Grilling Pinterest board

Turkey Burger Recipes

If you’re firing up the grill this summer turkey burgers can be a healthy choice and they are so flexible! You can add all sorts of fun ingredients to make them interesting.

Teriyaki Pineapple Turkey Burgers from Mom on Timeout

Hawaiian Turkey Burgers from Six Sisters’ Stuff

Grilled Jalapeno Pepper Jack Turkey Burger from Cooking on the Weekends

Feta Basil Turkey Burgers from Fifteen Spatulas

Mini Turkey Sliders from TrulySimple

Chipotle Turkey Burgers from Pinch of Yum

Spicy Grilled Turkey Burgers with Coleslaw from Simply Recipes

Turkey Burgers from BlogChef

Queso Turkey Burgers from Bev Cooks

Jalapeno Cheddar Burgers from Spend with Pennies

Swiss Turkey Burgers from Tried and Tasty

Mushroom and Turkey Burgers from NY Times

Tex Mex Turkey Burgers from Mom de Cuisine

Bacon, Sharp Cheddar & Roasted Red Pepper Turkey Burgers from Apples and Sparkle

Kentucky Hot Brown Burger from Call Me PMC

Lettuce Wrapped Turkey Burger with Goat Cheese from Adventures in Cooking

What are your favorite turkey burger recipes? 

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