Leftovers freeze exceptionally well: consider storing individual servings in small containers for lunches in the days ahead.
1. In a small bowl, combine thyme, sage, paprika, salt, and pepper.
2. Into the insert of a 5- to 6-quart slow cooker add squash, cabbage, cranberries, and maple syrup. Mix. Stir in half of the spice mixture and toss well. Rub the remaining spice mixture over the turkey breast; nestle it into the vegetables.
3. Cover and cook on low for 6 hours, or until turkey is cooked through and the squash is tender.
4. Transfer the turkey breast to a cutting board; cool for 5 minutes. Slice into 12 equal pieces. Serve in bowls, topped with the vegetables and sauce from the cooker.
Serving size: 2 turkey slices and 1 1/3 cups vegetables with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 27 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10mg | 0 % | |
Potassium 114.4mg | 3 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 4.3g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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