Slow Cooker Roast Turkey Breast
Southwestern Turkey Breast
Turkey Pumpkin Chili

Slow Cooker Turkey Breast 

8 lb. turkey breast 

1 small onion, quartered 

4 cloves garlic 

1 teas. poultry seasoning 

¼ cup butter or margarine 

¾ cup low-sodium chicken or turkey broth or white wine 

salt and pepper to taste 

Remove the skin and as much fat as possible from the turkey breast.  Clean the turkey and rub it with the salt, pepper and poultry seasoning.   Make 2 pockets in the turkey breast and insert garlic cloves.  Place the other 2 garlic cloves in the turkey cavity together with half the onion and the butter.  Place the turkey breast in the slow cooker.  Place the remaining onion around the turkey breast and add the broth or wine.  Cover the slow cooker and cook on low 8-9 hours, or on high about 4-6 hours.  Check the turkey  for an internal temperature of 165 degrees.  Allow turkey to rest for 20 minutes before slicing. 

Recipe makes 16 servings  Estimated WW Smart points 2 per serving  

Southwestern Turkey Breast 

1 3 ½ lb. turkey breast 

1 Tbsp. fresh parsley, minced 

1 Tbsp. fresh oregano or 1 teas. dried oregano 

3 garlic cloves, minced 

1 teas. chili powder 

¾ teas. ground cumin 

1 ¼ teas. salt 

½ teas. pepper 

1 Tbsp. lime juice 

2 teas. vegetable oil 

Preheat oven to 350 degrees F.  In a small bowl combine the parsley, oregano, oil, lime, garlic, salt, pepper, cumin and chili powder.  Loosen the skin from the turkey breast and rub the turkey with the herb mixture.  Place turkey breast in roasting pan and roast in preheated oven for 1 ½-2 hours until turkey breast is cooked through (internal temperature at least 165 degrees).  Allow turkey to rest for 15 minutes.  Remove skin and slice. 

Recipe makes 14 servings  Estimated WW Smart points 3 per serving 

Turkey Pumpkin Chili 

1 ½ lbs. ground 93% lean ground turkey 

1 large onion, diced 

1 medium green or red bell pepper, diced 

6 cloves garlic, minced 

4 cups baby spinach leaves 

1 15 oz. can white beans, rinsed and drained 

1 28 oz. can diced tomatoes with the liquid 

1 14 oz. can pumpkin puree 

1 cup reduced sodium chicken broth 

¼ cup tomato paste 

2 Tbsp. chili powder 

1 Tbsp. cocoa powder 

1 ½ teas. ground cinnamon 

1 ½ teas. ground cumin 

½ teas. cayenne pepper, optional 

salt and pepper to taste 

Spray a large heavy pot or Dutch oven with cooking spray.  Place the pot over medium-high heat.  Add the onion and bell pepper to the pot and sauté for about 7 minutes or until the onion softens, stirring occasionally.  Add the garlic, stir and cook until fragrant, about 30 seconds.  Add the ground turkey to the pot and use a spatula or large spoon to break up the meat as it cooks.  Cook the meat until it is fully cooked, about 7 minutes.  Add the beans, tomato paste,  diced tomatoes with the liquid, pumpkin puree, chicken broth, chili powder, cocoa powder, cinnamon, cumin, salt and pepper and cayenne pepper and stir.  Reduce the heat and simmer the chili for 20-30 minutes, stirring occasionally.  Add the spinach to the chili just before serving and mix the spinach throughout the chili. 

Recipe makes 6 servings  Estimated WW Smart points 4 per serving