Harvest Turkey and Wild Rice

By Tonya_Speed

NUTRITION per serving: 345 Calories; 2g Fat; 36g Protein; 51g Carbohydrate; 7g Dietary Fiber; 61mg Cholesterol; 499mg Sodium. Exchanges: 3 Grain (Starch); 4 Lean Meat; 1/2 Vegetable. Points: 6

Ingredients

• Water/oil mixture
• 3/4 cup uncooked wild rice
• 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
• 1 medium onion, cut into wedges
• 1 1/4 pounds turkey breast tenderloins
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 3 cups low sodium chicken broth
• 1/2 cup dried cranberries

Preparation

Step 1

Coat a slow cooker with water-oil mixture; add rice. Top with squash, onion and turkey. Sprinkle with thyme and pepper. Pour broth over all ingredients. Cover and cook on LOW for 7 to 9 hours or until rice is tender and turkey is cooked through. Stir in cranberries before serving.

SERVING SUGGESTION: Serve steamed broccoli on the side.
GLUTEN FREE: Make sure chicken broth is gluten free.