Changing for the better, one bite and (deep) breath at a time.

Monday, April 5, 2010

Crockpot Turkey with Bulgur, Feta, and Olives

This is one of my all-time favorite crockpot recipes...and it's so simple and healthy! I got it from Betty Crocker's Slow Cooker cookbook. It uses bulgur, which is a whole grain that is creamy in texture when cooked this way. I simply pair this recipe with steamed herbed vegetables, and it's warm, satisfying, and healthy.

2 to 2 1/2 pound bone-in turkey breast half, thawed if frozen (organic)
1/2 tsp salt
1/2 tsp dried oregano leaves
1 C uncooked bulgur
3 T lemon juice
1 tsp dried oregano leaves
1/4 tsp pepper
4 medium green onions, sliced (1/4 cup - I used more)
1 clove garlic, finely chopped
1 can (14 1/2 oz) ready-to-serve chicken broth (organic)
1/4 cup pitted Kalamata or Greek olives
1/4 cup crumbled feta cheese

1. Sprinkle turkey with salt and 1/2 tsp oregano. Mix remaining ingredients except olives and cheese in 3 1/2 to 6 quart slow cooker. (Below is me adding fresh lemon juice to the dry bulgur.)

Place turkey on top.

2. Cover and cook on low heat setting 4-5 hours or until juice of turkey is no longer pink when center is cut. Remove turkey from cooker; cut into slices. (I simply shred the turkey, removing the bones. It's very soft and shreds easily with a fork while still in the crock pot.)

3. Stir olives and cheese into bulgur mixture.

Stir with turkey and serve with steamed, seasonal, locally-grown veggies.

Note: To save time, prepare the ingredients the night before and store in the fridge overnight. Simply place in the crock pot in the morning and add about 8 ounces of chicken broth, as the bulgur will have soaked up a lot of the broth.



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