Slow Cooker Turkey with Mushroom Sauce
Source of Recipe
Quick Cooking Magazine
List of Ingredients
1 boneless turkey breast (3 lb.) halved
2 TBS vegetable oil or reduced-fat margarine
2 TBS dried parsley flakes
1/2 tsp. dried tarragon
1/2 tsp. salt (optional)
1/8 tsp. pepper
1 jar or can (4.5 oz.) sliced mushrooms, drained (or
1 C fresh) 1/2 C chicken boullion (low sodium)
2 TBS cornstarch
1/4 C cold waterRecipe
Place turkey skin side up in slow cooker, brush with oil, sprinkle
with parsley, tarragon, salt & pepper. Top with mushrooms. Pour broth
over all. Cover & cook on low for 7-8 hours. Remove turkey and keep
warm. Skim fat from juices. In a saucepan stir cornstarch and cold
water. Gradually stir in juices, bring to boil, stir for 2 minutes or
until thickened. Serve over turkey.
Yields 12 servings (2-1/2 C sauce)
Diabetic Exchange: 3 lean meat, 1/2 vegetable 1 serving prepared with reduced-fat margarine, no salt and low-sodium bouillon:
Calories: 181 Sodium: 76 mg Cholesterol: 60 mg Carbohydrate: 2 g Protein: 24 g Fat: 8 g Fiber: trace
WW Points - 4 Points
*Calculated using a Weight Watcher Calculator
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