Mediterranean Roast Turkey

Becky Luigart-Stayner
Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired.

Yield:

8 servings (serving size: about 4 ounces turkey and about 1/3 cup onion mixture)

Recipe from

Nutritional Information

Calories 314
Fat 4.9 g
Satfat 0.9 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 57 g
Carbohydrate 7 g
Fiber 0.9 g
Cholesterol 141 mg
Iron 3.1 mg
Sodium 468 mg
Calcium 34 mg

Ingredients

2 cups chopped onion (about 1 large)
1/2 cup pitted kalamata olives
1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon Greek seasoning mix (such as McCormick's)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (4-pound) boneless turkey breast, trimmed
1/2 cup fat-free, lower-sodium chicken broth, divided
3 tablespoons all-purpose flour
Thyme sprigs (optional)

Preparation

Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.

Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.

Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Holly Rudin-Braschi,

Grill Power

March 2006