Ingredients:
1 20 ounce 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 tbsp red wine vinegar
3 tbsp brown sugar
2 lb skinless boneless turkey breast
1/4 tsp seasoned salt
1 1/2 tbsp cornstarch
2 10 oz. pkgs. pea pods, frozen, thawed and drained
2 large 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
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 1g Fat (3.3% calories
from fat); 4g Protein; 37g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2
Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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.
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Servings: 6
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