Turkey Vegetable Stew

November 21st, 2010


Serve this cold weather favorite with crusty, whole grain bread for a delicious heart healthy meal.

  • 6 medium potatoes
  • 6 carrots, peeled and cut into chunks
  • 2 onions, peeled and cut into chunks
  • 2 boneless, skinless turkey tenderloins, frozen
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon hot pepper flakes (optional)
  • 13 ounces no salt added spaghetti sauce
  • 2 cups water

Wash and scrub potatoes (peel if not organic), cut into quarters, and place in slow cooker.  Add carrots, onions, and frozen turkey tenderloins to potatoes.  Place remaining ingredients into slow cooker in the order listed and mix slightly.  Cook on high for 7 hours or on low for 10-11 hours.  Break tenderloins into bite size chunks before serving.

Serves 8.

calories 275, total fat 2.5g, cholesterol 35mg, carbs 37g, sugar 11g, Protein 27gm, Sodium 410mg, Fiber 6g

Source: Licety-Split Meals for Health-Conscious People on the Go.

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