Makes 4 servings, plus leftover turkey*
Ingredients:
For Turkey:
- 1 (7 lb.) bone-in turkey breast, skin removed
- 1 tablespoon olive oil
- 2 tablespoons dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon dry mustard
- ½ cup fat-free, lower-sodium chicken broth
For Brussels Sprouts:
- 1 lb. Brussels sprouts
- 1 (8-oz.) carton baby bella mushrooms, coarsely chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
*Nutrition information is for 3 oz. turkey and 1 cup vegetables. Recipe yields 18 (3-oz.) portions of turkey.
Instructions:
- For Turkey: Brush turkey breast with 1 tablespoon olive oil, and rub with parsley, 1 teaspoon each salt and pepper, and mustard. Place turkey in a large slow cooker; add broth.
- Cover and cook on low 5 to 6 hours or until a thermometer inserted in the center registers 165°F. Transfer turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing. Slice turkey and divide into 18 (3-oz.) portions. Serve 4 portions, and refrigerate or freeze remaining turkey for future use.
- For Brussels Sprouts: Preheat oven to 425°F. Trim and halve Brussels sprouts. Toss Brussels sprouts, mushrooms, 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper together on a large rimmed baking sheet. Spread into a single layer.
- Roast about 20 to 25 minutes or until Brussels sprouts tender and lightly browned.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving: 3 oz. turkey and 1 cup vegetables]:
260 calories; 7 g total fat; 1.5 g saturated fat; 38 g protein;
12 g carbohydrate; 4 g fiber; 430 mg sodium