Slow Cooker Texas Turkey Bonanza
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
Submitted by: MEGHANDAVIS81
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.
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.
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.
