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Sunday, March 01 2015

1    10 ounce package  frozen mixed vegetables
12    ounces   turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1    12 ounce jar  turkey gravy or chicken gravy
1    teaspoon   dried thyme, crushed
1    24 ounce package  refrigerated mashed potatoes
    Fresh thyme leaves (optional)
Place frozen vegetables in a 3 1/2- or 4-quart slow cooker. Add turkey. In a small bowl combine gravy and dried thyme. Pour over mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Drop mashed potatoes by tablespoons into eight small mounds on top of mixture in cooker. Cover and cook for 10 minutes more. If desired, sprinkle each serving with fresh thyme.

Per Serving: cal. (kcal) 297, Fat, total (g) 5, chol. (mg) 51, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 4, pro. (g) 27, sodium (mg) 781, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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