Crockpot Neopolitan Tostadacrockpot, poultry 3/4 lb ground turkey 1 eggplant; cubed 1 cup salsa 1 6 oz can tomato paste 1/4 cup fresh parsley; chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 10 oz pkg frozen corn; thawe 4 pita rounds; halved and toas 1/2 cup yogurt 2 cup lettuce; shredded 1/2 cup olives; sliced 1/2 cup cheddar cheese; shredded Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired. |
