WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, January 30, 2015

INDIAN-SPICED TURKEY BREAST

  • 1 boneless, skinless turkey breast half, about 2 1/2 pounds
  • 1 cup reduced-sodium chicken broth
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 large onion, chopped
  • 2 tablespoons chopped ginger
  • 1/4 cup cilantro leaves
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup reduced-fat (2%) plain yogurt
  • 2 tablespoons chopped cilantro
  • 6 servings cooked brown basmati rice for serving
  • Coat slow-cooker bowl with nonstick cooking spray. Place turkey in bottom and pour broth over top. Mix together curry powder, cayenne pepper and salt; sprinkle over turkey. Scatter onion, ginger and cilantro leaves over turkey.
    2. 
    Cover and cook on HIGH for 4 hours or LOW for 6 hours. Add chickpeas during last 30 minutes of cooking.
    3. 
    Remove turkey to a cutting board and cover. Gradually whisk yogurt into slow cooker; stir in chopped cilantro. Allow sauce to heat through.
    4. 
    Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.

    NUTRITION INFORMATION

    Per Serving: cal. (kcal) 397, Fat, total (g) 3, chol. (mg) 125, sat. fat (g) 1, carb. (g) 38, pro. (g) 52, sodium (mg) 578, Percent Daily Values are based on a 2,000 calorie diet
  • Note: This recipe is one I got from an old Family Circle magazine.

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