Healthy Food

Mexican Turkey Bowls- CrockPot

People keep telling me to keep a record of my recipes with the intent of some day creating a cookbook. Personally, I don’t think I’m quite ready for the work required to achieve this, but I am happy to share our recipes!

This is one I do frequently in some variety. It is quick and does not require a ton of monitoring. AND, it makes leftovers I threw it together this weekend before the hubs and I went on a 2 hour long bike ride and dinner was nearly completely prepared by the time we got home.

It just takes a little planning ahead to be successful. I know some wellness individuals encourage the prepping of an entire week’s meals on Sundays- I get this. It takes the guess-work out of what will be eaten, ensures that a health option is ready accessible, and saves time later in the week.

Unfortunately, I don’t want to eat the same meals every day each week. I like variety. So, instead, I often double and/or triple the recipes I make so that the leftovers can be used for the a couple more meals that week.


CrockPot Mexican Turkey Bowls


  • 2 pounds lean ground turkey
  • chicken broth
  • 2-3 bell peppers
  • 4-5 medium sized red potatoes
  • small head of cabbage
  • Mayo (whole30 approved?)
  • Guacamole (I buy this one , or you can make it)
  • Salsa
  • Various spices: dill, salt/pepper, thyme, oregano, paprika, cayenne

Step 1: Make Cajun Spice Mix

  1. Mix the following together:
    1. 5 T. salt
    2. 2 T. cayenne
    3. 2 T. garlic powder
    4. 2 T. paprika
    5. 1 T. oregano, dried
    6. 1 T. thyme, dried
    7. 1 T. pepper
    8. 1 T. onion powder

Step 2: Crockpot That Turkey

  1. Place raw turkey in crockpot- 2 pounds
  2. Add about 1/2 C. chicken broth
  3. Sprinkle on 2-3 T. of the cajun seasoning (Store the rest for future use)!
  4. Cook on low for 3 hours. If you can be home during this time, check about every hour and break up the turkey into ground chunks. If not, just crumble when its complete.

Step 3: Bake the veggies. 

  1. Chop potatoes small in about 1/4-1/2 inch square piece.
  2. Quarter bell peppers
  3. Place potatoes and peppers on baking sheet, drizzle with olive oil, salt and pepper.
  4. Bake at 375 degrees for about 20 minutes, or until potatoes are done, tossing about half way through.

Step 4: Coleslaw— you should have plenty of time to make this while the veggies are cooking

  • Make coleslaw sauce. Mix together:
    • 1.5 C mayo (I use homemade whole30 mayo)
    • Juice of 1 Lemon
    • 2 teaspoons apple cider vinegar
    • salt
    • pepper
    • 1 clove/ 1 teaspoon minced garlic
    • 2 teaspoons dried dill
  • Chop head of cabbage to desired size for coleslaw and mix all together!

Step 5: Layer all ingredients and enjoy! Top with salsa or guacamole, or whatever you like on your “taco bowl”

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