Skinny Turkey Stew, Texas Style
1 tablespoon extra virgin olive oil
1 stalk celery, diced
1/2 cup diced onion
1 clove garlic, minced
Olive oil (for sautéing)
2-3 cups turkey meat
1 cup sweet potato, peeled and cut into 1-inch cubes
2 carrots, peeled and sliced
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 bay leaf
1 teaspoon red pepper flakes (more or less to taste)
1/2 teaspoon cayenne pepper (more or less to taste)
1 cup frozen peas (no sugar or salt added)
2 cups chicken broth (fat free, low sodium)
1 (14.5 oz.) can fire roasted tomatoes
Salt to taste
1. Sauté garlic, celery and onion in oil over medium-low heat until tender, about 5 minutes.
2. Add all the above ingredients to the slow cooker, stir to combine.
3. Cover and cook on low 8 hours or until carrots are tender.
NOTE: If you prefer not to sauté, simply leave out the olive oil and add the remaining ingredients to the crock pot, cover and cook as directed.
Minimum Crock-Pot Size: 5 quarts
Check out other skinny Crock-Pot recipes here.
Makes approximately 10 servings; 1 serving is 1/2 cup
Nutritional Content for 1 serving:
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Dietary Fiber: 4g
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.