Crockpot Turkey and Mushroom Sauce
1 boneless turkey breast (3 lb.) halved
2 tablespoons vegetable oil or reduced-fat margarine
2 tablespoons dried parsley flakes
1/2 teaspoons. dried tarragon
1/2 tsp. salt (optional)
1/8 tsp. pepper
1 jar or can (4.5 oz.) sliced mushrooms, drained (or 1 cup (fresh) 1/2 C chicken bouillon (low sodium)
2 tablespoons cornstarch
1/4 cup cold water
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 boullion: Calories: 181 Sodium: 76 mg Cholesterol: 60 mg Carbohydrate: 2 g Protein: 24 g Fat: 8 g Fiber: trace
Weight Watcher Points – 4 Points*
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