Creamy Ranch Crockpot Turkey with Italian Cheese Mashed Potatoes

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I think I’ve mentioned before that my family is kind of picky when it comes to food.  It’s because of this that I very rarely make a recipe as it’s lined out.

I’ve been stalking Pinterest lately because there are all sorts of recipes that have been pinned on there, that I’d never be able to find myself online.  And maybe it’s because a lot of them come from ‘mom blogs’ and if I can’t use the recipes as written at least they’re fairly easy to modify to fit the tastes of my family.  So I found a great post that was pinned for Ranch House Crockpot Porkchops that was made from a recipe on Picky-Palate.com.  As is usually the case I changed some of the ingredients and methods but the bare bones of this recipe belong to her.

Creamy Ranch Crockpot Turkey with Italian Cheese Mashed Potatoes

Ingredients for Turkey

1 Turkey Breast (about 3 to 3.5 pounds) ~ Thaw it if it is a frozen one from the grocers like I used.
1 package of dry Ranch flavored seasoning mix
10 oz can of Cream of Chicken Soup

Directions for Turkey

Take the netting off the turkey and remove the skin and any fat that you can.  Place turkey in the slow cooker.  Mix soup and ranch dressing together and pour over top of turkey.  Cover and cook on low for six to eight hours. (At 6 ½ hours it was still firm enough to slice.)

Ingredients for Mashed Potatoes

5 medium sized Yukon Gold Potatoes
2 tablespoons of margarine
½ cup of grated Italian Cheese
¾ cup of milk

Directions for Mashed Potatoes

Peel and cube potatoes.  Here’s where I take the lazy way out.  Ziploc has these steaming bags you can buy…so I just put my cubed potatoes in the bag seal it up and put it in the microwave for 9 minutes.  When they are done I placed in them in a bowl and smashed them up.  Then I added the milk, margarine and cheese and smashed them up again.  I put them back in the microwave for 2 more minutes.

Dinner is served!

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