Tuesday, January 8, 2013

Slow Cooker Turkey and Cabbage Stew

This is a great low calorie and high fiber meal.  It’s easy and makes the house smell wonderful when you come home from a long day at work.  As a teacher, this meal is easy to prepare and have ready for after school and all the running around we do.  Yes, it is difficult to get your younger kids to eat it, but when they do sample it… well… mine liked it.


1 Tbsp. olive oil
1lb lean ground turkey
2 medium onions, chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
Salt and Pepper to taste
1 teaspoon dried thyme
1 Tbs. cumin
1 small head green cabbage, coarsely chopped
1 (15 ounce) can diced tomatoes, undrained
1 teaspoon Splenda
1 (15 ounce) can tomato sauce

How to:

First, heat a skillet over medium high heat, add olive oil and cook the turkey. Add cumin, garlic, thyme and salt and pepper cooking until done.
Spray a slow cooker with cooking spray (or like I do, insert a crockpot liner and spray it)

After the meat is cooked add to the bottom of the slow cooker.
Add onions, peppers and stir to mix well.

Add cabbage followed by the diced tomatoes.
Mix the Splenda with the tomato sauce and pour over the top of the entire mixture.

Cook on low for 8 hours.


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