Crock Cajun Turkey Stew

By Tonya_Speed

NUTRITION per serving: 217 Calories; 4g Fat; 33g Protein; 11g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 377mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 4

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, pressed
• 1 to 2 tablespoons flour
• 1 pound boneless skinless turkey breast meat, cubed*
• 6 baby carrots, halved lengthwise
• 1 medium stalk of celery, finely chopped
• 1 medium green bell pepper, seeded, deribbed and chopped
• 1/2 cup water
• 11 ounces low sodium chicken broth
• 1 teaspoon Cajun seasoning (or to taste)
• Salt and pepper, to taste

Preparation

Step 1

Heat the oil in a skillet over medium-high heat; saute onion and garlic till onion is translucent. In the meantime, place the flour in a large zipper-topped plastic bag; add turkey cubes, seal bag and toss to coat; add to onion/garlic mixture in skillet and continue to cook until turkey has browned. Place carrots, celery and bell pepper in a slow cooker; top with chicken mixture. Add the water to the skillet and whisk up all of the browned bits from the bottom of the pan; pour this liquid over the turkey in the slow cooker. Add broth, Cajun seasoning, salt and pepper. Cover and cook on LOW for 8 hours, or until turkey is fork-tender.
*Leanne’s Note: Easier to cube turkey if partially frozen.

LC SERVING SUGGESTION: Steamed green beans and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
SERVING SUGGESTION: Serve baked sweet potatoes instead of Faux-Tay-Toes, a big salad and corn muffins.
KOSHER: No changes necessary.
GLUTEN FREE: Use almond flour or other gluten free thickener. Make sure chicken broth and Cajun seasoning are gluten free.