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Slow Cooker Balsamic Turkey
4 portabella mushroom caps, diced large
2 cups grape tomatoes
2 cups diced onions (diced small)
1/4 cup organic chicken broth
1/3 cup balsamic vinegar
1 tablespoon spicy brown mustard (optional)
1 two-pound boneless turkey breast
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
Place mushrooms, tomatoes, onions and chicken broth at the bottom of the slow cooker.
Mix balsamic vinegar and mustard until well combined. Pour over vegetables in the slow cooker.
Rub turkey with Italian seasoning, garlic powder, salt, pepper and red pepper flakes (if applicable).
Place turkey on top of vegetables. Cover and cook for 4 hours on High OR 6 to 7 hours on Low.
To serve, slice turkey breast and top with vegetables and balsamic sauce.
1 (19oz) bag of frozen cheese tortellini
3 oz bag of fresh spinach
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese or neufchatel (less fat)
1 lb. of ground sausage or chicken/turkey sausage
4 cups of chicken broth
Throw everything into the crockpot and let it cook!