Prep: 15 minutes
Slow Cook: 6 hours • Serves: 6
2 medium carrots, thinly sliced
4 cups chopped leftover or pre-cooked skinless turkey meat (about 2-inch chunks)
1 cup less-sodium chicken broth
3/4 cup teriyaki sauce
1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
1-1/2 cups diced fresh or drained canned pineapple
1-1/2 cups long-grain white rice
4 green onions, thinly sliced (about 1/3 cup)
1. In 5- to 6-quart slow cooker bowl, combine garlic, carrots, turkey, broth, teriyaki sauce, ginger and white pepper. Cover slow cooker with lid and cook on low 6 to 8 hours or on high 3 to 4 hours, adding pineapple to slow cooker during last 20 minutes of cooking. Makes about 5 cups.
2.Meanwhile, prepare rice as label directs.
3.Serve turkey mixture over rice sprinkled with green onions.
Approximate nutritional values per serving:
405 Calories, 4g Fat (1g Saturated), 88mg Cholesterol,
1583mg Sodium, 56g Carbohydrates, 3g Fiber, 11g Sugars, 35g Protein
Dietitian’s Dish Tip(s):
> Pump up the fiber, iron, magnesium, zinc and folate by replacing white rice with quinoa. It makes for a healthier bowl meal!