*Courtesy of Andrea, a DSP member.
Ingredients 2 cups chopped onion (about 1 large) 1/2 cup pitted kalamata olives, coarsely chopped 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves 2 tablespoons fresh lemon juice 1 1/2 teaspoons bottled minced garlic 1 teaspoon Greek seasoning mix 1/2 teaspoon Celtic Sea Salt 1/4 teaspoon freshly ground black pepper 1 (4-pound) boneless turkey breast, trimmed 1/2 cup fat-free, less-sodium chicken broth, divided 3 tablespoons arrowroot powder
Directions 1. Combine first 9 ingredients in a crock pot. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours. 2. Combine remaining 1/4 cup broth and arrowroot in a small bowl; stir with a whisk until smooth. Add broth mixture to crock pot. Cover and cook on low for 30 minutes. Cut turkey into slices.
*Makes 8 servings. Serve with brown rice or quinoa.
Ingredients 2 cups chopped onion (about 1 large) 1/2 cup pitted kalamata olives, coarsely chopped 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves 2 tablespoons fresh lemon juice 1 1/2 teaspoons bottled minced garlic 1 teaspoon Greek seasoning mix 1/2 teaspoon Celtic Sea Salt 1/4 teaspoon freshly ground black pepper 1 (4-pound) boneless turkey breast, trimmed 1/2 cup fat-free, less-sodium chicken broth, divided 3 tablespoons arrowroot powder
Directions 1. Combine first 9 ingredients in a crock pot. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours. 2. Combine remaining 1/4 cup broth and arrowroot in a small bowl; stir with a whisk until smooth. Add broth mixture to crock pot. Cover and cook on low for 30 minutes. Cut turkey into slices.
*Makes 8 servings. Serve with brown rice or quinoa.
Click here to see a specialist to get the best tips for weight loss
No comments:
Post a Comment