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Mediterranean Roast Turkey

Becky Luigart-Stayner
Yield 8 servings (serving size: about 4 ounces turkey and about 1/3 cup onion mixture)
Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired.

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)

Nutrition 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

How to Make It

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

  2. 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.

Cook's Notes

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.

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