2 cups fat-free reduced-sodium chicken broth 1 cup quick-cooking barley 3/4 cup chopped onion 1/2 cup dried cranberries 2 tablespoons slivered almonds, toasted 1 teaspoon rubbed sage 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper Nonstick cooking spray 1 (1 1/2 to 2 pound) fresh or frozen turkey breast half 1/3 cup finely chopped parsley
1. Combine broth barley, onion, cranberries, almonds, sage, garlic powder and pepper in slow cooker. 2. Spray a large skillet with cooking spray. Heat over medium heat until hot. Brown turkey breast on all sides; add to slow cooker. Cover and cook on low setting 3-4 hours or until internal temperature reaches 170 degrees. 3. Transfer turkey to cutting board; cover with foil and let stand 10-15 minutes before carving. 4. Stir parsley into barley mixture in slow cooker. Serve sliced turkey over stuffing.
324 calories, 32g carbohydrate, 34g protein, 7g fat, 0.8g saturated fat, 70mg cholesterol, 5g dietary fiber, 247mg sodium Exchanges per serving: 1 starch, ½ fruit, 3 ½ lean meat, ½ fat
Adapted recipe by Jennifer Parham, RD, LD, Siegfried Health Ctr, St. John Medical Center
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