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  Recipe Home » Poultry » CROCK POT TURKEY NEOPOLITAN TOSTADA
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  CROCK POT TURKEY NEOPOLITAN TOSTADA
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 200
Ingredients:
3/4 lb. ground turkey
1 eggplant; cubed
1 C. salsa
6-oz. can tomato paste
1/4 C. fresh parsley; chopped
1 Tbls. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
10-oz. package frozen corn; thawed
4 pita rounds; halved and toasted
1/2 C. yogurt
2 C. lettuce; shredded
1/2 C. olives; sliced
1/2 C. cheddar cheese; shredded
Instructions:
Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low for 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 C. cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.
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