Turkey Breast with Pineapple, Tomatoes & Peppers Yield: 6 Servings 20 oz Can pineapple chunks in juice 1 lg Green bell pepper, in 1" squares 1 md Red bell pepper, in 1" squares 1 lg Onion, cut in wedges 1/4 c Catsup 3 tb Red wine vinegar 3 tb Brown sugar 2 lb Skinless boneless turkey breast 1/4 ts Seasoned salt 1 1/2 tb Cornstarch 2 10 oz. pkgs. pea pods, frozen, thawed & drained 2 lg Tomatoes, cut in wedges Drain the pineapple chunks, reserving 3 TbsP. juice. In a 3 1/2-4 quart electric slow cooker, combine half the drained pineapple chunks with the green & red pepper, onion & 2 Tbsps. each catsup, vinegar & brown sugar. Mix well. Add the turkey breast, sprinkle with seasoned salt. Top with the remaining pineapple chunks. Cover & cook on High heat setting 3 1/2 -4 hours or until the turkey is cooked through, tender & white in the center. Remove the turkey breast. Stir in the remaining 2 Tbsps. catsup, 1 T. vinegar & 1 T. brown sugar. Dissolve the cornstarch in the reserved 3 T. pineapple juice & stir into sauce. Cover & cook on High 20-30 minutes longer, or until slightly thickened, stirring once. Stir in the snow peas & tomato wedges & heat 5 minutes longer. Carve the turkey breast into slices before serving. Serving Ideas : Serve with hot steamed rice. NOTES : Per serving: 272 calories, 2.9 g. fat, 9.6 % of total calories from fat, 91 mg. chol. This dish has classic flavor & is a cinch to prepare in the slow cooker. Recipe by: The Best Slow Cooker Cookbook Ever
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