Turkey Breast with Pineapple, Tomatoes and Peppers

Turkey Breast with Pineapple, Tomatoes and Peppers Ingredients

1 cn (20 ounce) pineapple chunks	3 tb Brown sugar
1 lg Green bell pepper, in 1"	2 lb Skinless boneless turkey
1 md Red bell pepper, in 1"	1/4 ts Seasoned salt
1 lg Onion, cut in wedges	1 1/2 tb Cornstarch
1/4 c Catsup	2 pk (10 oz.) pea pods, frozen,
3 tb Red wine vinegar	2 lg Tomatoes, cut in wedges

Instructions for Turkey Breast with Pineapple, Tomatoes and Peppers

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 Posted to MC-Recipe Digest V1 #389 by Roberta Banghart on Jan 25, 1997.

Main Ingredient: TurkeyCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bell Pepper	Brown Sugar	Cornstarch	Onion
Pineapple	Red Bell Pepper	Red wine vinegar	Season
Tomato	Turkey

Slow cook Main dishes Pea pods Peppers Corn Apple Bell pepper Onion Tomato Wine Red wine Turkey Dinner

for flavor and categorization

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