| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Crockpot, Main dishes, Pea pods, Peppers, Pineapple |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(20 ounce) pineapple chunks in juice |
| 1 |
lg |
Green bell pepper, in 1" squares |
| 1 |
md |
Red bell pepper, in 1" squares |
| 1 |
lg |
Onion, cut in wedges |
| 1/4 |
c |
Catsup |
| 3 |
tb |
Red wine vinegar |
| 3 |
tb |
Brown sugar |
| 2 |
lb |
Skinless boneless turkey breast |
| 1/4 |
ts |
Seasoned salt |
| 1 1/2 |
tb |
Cornstarch |
| 2 |
pk |
(10 oz.) pea pods, frozen, thawed and drained |
| 2 |
lg |
Tomatoes, cut in wedges |
INSTRUCTIONS
Drain the pineapple chunks, reserving 3 Tbps. juice. In a 3 1/2-4 quart
electric slow cooker, combine half the drained pineapple chunks with the
green and red pepper, onion and 2 Tbsps. each catsup, vinegar and brown
sugar. Mix well. Add the turkey breast, sprinkle with seasoned salt. Top
with the remaining pineapple chunks. Cover and cook on High heat setting 3
1/2 -4 hours or until the turkey is cooked through, tender and white in the
center. Remove the turkey breast. Stir in the remaining 2 Tbsps. catsup, 1
T. vinegar and 1 T. brown sugar. Dissolve the cornstarch in the reserved 3
T. pineapple juice and stir into sauce. Cover and cook on High 20-30
minutes longer, or until slightly thickened, stirring once. Stir in the
snow peas and tomato wedges and heat 5 minutes longer. Carve the turkey
breast into slices before serving. MC formatting by bobbi744@sojourn.com
Serving Ideas : Serve with hot steamed rice.
NOTES : Per serving: 272 calories, 2.9 g. fat, 9.6 % of total calories from
fat, 91 mg. chol. This dish has classic flavor and is a cinch to prepare in
the slow cooker.
Recipe by: The Best Slow Cooker Cookbook Ever
Posted to MC-Recipe Digest V1 #389 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 25, 1997.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”