Turkey Breast With Pineapple, Tomatoes And Peppers Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
20 oz: can pineapple chunks in juice,
1 large: green bell pepper, in 1 squares,
1 medium: red bell pepper, in 1 squares,
1 large: onion, cut in wedges,
1/4 cup: catsup,
3 tablespoon: red wine vinegar,
3 tablespoon: brown sugar,
2 lb: skinless boneless turkey breast,
1/4 teaspoon: seasoned salt,
1 1/2 tablespoon: cornstarch,
2: 10 oz. pkgs. pea pods, frozen, thaw, ed and drained
2 large: tomatoes, cut in wedges,
Directions:
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
By Roberta Banghart on Jan 25, 1997.
Yield: 6 servings
Source from luhu.jp
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
By Roberta Banghart
Yield: 6 servings
Source from luhu.jp