I tried this recipe, even after reading the horrible reviews on here. It turned out really good for me. I did tweak it though. Since I don't like Olives I left them out and I didn't use the sun dried tomatoes, but instead put roma tomatoes in them and added a little bit of white cooking wine. During the last hour I added the flour and rest of broth, instead of the last 30 mins. Served over brown rice. It was great.
Mediterranean Roast Turkey
More From Cooking Light
- Calories: 314
- Fat: 4.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 57g
- Carbohydrate: 7g
- Fiber: 0.9g
- Cholesterol: 141mg
- Iron: 3.1mg
- Sodium: 468mg
- Calcium: 34mg
- 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)
- 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.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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