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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 1.4 g
  • Cholesterol: 32.5 mg
  • Sodium: 1,432.9 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 17.2 g

View full nutritional breakdown of Slow Cooker Texas Turkey Bonanza calories by ingredient
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Slow Cooker Texas Turkey Bonanza

Submitted by: MEGHANDAVIS81

Introduction

My mom passed this recipe down to me when I got married - little did I know it was actually good for you!

If you prefer more spice, my mom adds up to 3 jalapeno peppers! I also use fresh cilantro from our local farmer's market.

PS - The sodium content from THIS counter is waaaay high - when I entered the recipe into a different site it only came out 423 mg sodium.
My mom passed this recipe down to me when I got married - little did I know it was actually good for you!

If you prefer more spice, my mom adds up to 3 jalapeno peppers! I also use fresh cilantro from our local farmer's market.

PS - The sodium content from THIS counter is waaaay high - when I entered the recipe into a different site it only came out 423 mg sodium.

Number of Servings: 6

Ingredients

    2 cups dry black-eyed peas
    1 fresh jalapeno chile pepper, seeded and quartered lenghtwise
    1.5 tsp dried sage (crushed)
    1 tsp salt
    3 cups water
    1 lb turkey breast tenderloin, cut into 1.5 inch pieces
    2 medium yellow summer swuash, cut into wedges
    1/2 cup finely chopped red onion
    Snipped fresh cilantro

    OPTIONAL: Sour Cream (not figured into nutritional information)

Directions

1. Rinse black-eyed peas. In a large saucepan, combine peas and enough water to cover peas by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Drain and rinse peas.
2. In a 4-qt. slow-cooker, stir together drained peas, the pepper(s), sage, and salt. Stir in water. Add turkey.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. After: If using low-heat setting, turn to high. Stir in squash. Cover and cook about 30 minutes more or until squash is crisp but tender. Sprinkle each serving with red onion and cilantro.

** Serve with sour cream if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user MEGHANDAVIS81.






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