* By courtesy of Andrea, a member of DSP.
Ingredients
2 Cups chopped onions (1 large)
1/2 Cup pitted kalamata olives, coarsely chopped
1/2 Cup Julienne cut Sun draining halves dried tomatoes oil-packed
2 Tablespoons fresh lemon juice
1 1/2 Teaspoon minced garlic bottled
1 Teaspoon Greek spice
1 / 2 Tsp Celtic Sea salt
1 / 4 Teaspoon of freshly ground black pepper
Turkey Breast 1 (4 lb) boneless, tailored
1/2 Cup fat-free, less sodium chicken broth, divided
3 Tablespoons arrowroot powder
Directions
1. Combine the first 9 ingredients in a crock pot. Add 1/4 cup chicken broth. Blankets and cooking with low for 7 hours.
2. Combine the remaining 1/4 cup broth and arrowroot in a small bowl; stir with a whisk until smooth. Add broth mixture to Cleopatra pot. Blankets and cooking with low for 30 minutes. Cut into slices Turkey.
* Makes 8 servings. Serve with brown rice or quinoa.
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