Turkey Corn Quiche

2 Tbs. red palm oil
1 large onion, chopped
2 cans cream-style corn
8 eggs
1 C. evaporated milk
2/3 C. flour
4 cups diced cooked turkey
2 C. sharp Cheddar cheese, shredded
salt & pepper to taste

Sweat onion in red palm oil about 5 minutes. Set aside. Whisk corn, eggs, milk, flour, salt & pepper, then add in onion. Stir in turkey. Transfer to lightly greased crock-pot.
Cover and cook on HIGH 3 hours, or until knife inserted comes out clean. Turn crock-pot off.

Sprinkle with cheese. Cover and allow cheese to melt. Serve immediately.

Serves 8

Note: I use red palm oil because it's full of Vitamin E and so good for you! I buy it here:

Vegetarian Burritos

First, make the spice mix:

1/4 cup chili powder
4 tsp. oregano
1 Tbs. cumin

Then layer these ingredients in the crock-pot in the following order:

2 sweet potatoes, peeled and diced
1 can black beans, drained
1 can pinto beans, drained
half of spice mix
4 cloves garlic, minced
1 onion, diced
1 jalapeno pepper, seeded and finely chopped (I substitute poblano)
1 bell pepper, any, chopped
remaining half of spice mix
2 cups frozen corn

Cover and cook on LOW 5 hours or until sweet potato is tender. Turn off, and stir in:

1/3 cup lime juice
2 Tbs. chopped cilantro

Spoon 1 cup of filling into softened burrito-size tortillas. Top with:

2 Tbs. Monterrey Jack cheese before folding all four sides to close the burrito.

Serve with sour cream, if desired.

Serves 8