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Cook'n with Betty Crocker 
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Hot Turkey Sandwiches |
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Serves: 12 Print this RecipePrep: 10 min Cook: 5 hr in slow cooker 4-5 pounds boneless whole turkey breast tenderloin 1/2 teaspoon salt 1/2 teaspoon black pepper 1 can (10 3/4 ounces) condensed cream of chicken soup 12 medium wheat or white buns, split Cranberry sauce, if desired 1. Spray inside of 4- to 5-quart slow cooker with cooking spray. Place turkey in slow cooker; sprinkle with salt and pepper. Cover and cook on low heat setting 4 to 5 hours or until juice is no longer pink when center is cut. Reserve 2/3 cup broth; cool turkey slightly. Cut turkey into slices. 2. Cook reserved turkey broth and the soup in 1-quart saucepan over medium heat about 5 minutes, stirring occasionally, until heated through. 3. Place turkey on bottoms of buns. Pour gravy over turkey; add tops of buns. Serve with cranberry sauce. Refrigerate remaining turkey. Marilyn T. shares her Recipe "I looked for foods that would boost my energy, and high-protein foods like these turkey sandwiches seemed to work best for me." FOOD for THOUGHT Slow cookers make meal preparation easy and can be a lifesaver at times when you're really fatigued. If you start cooking the turkey midmorning when you are likely to have more energy, you can enjoy a no-fuss, high-carbohydrate dinner later. Freeze leftovers for an easy dinner another day. NUTRITION FACTS: Low fiber; low residue 1 Sandwich: Calories 320 (Calories from Fat 110); Fat 12g (Saturated 3g); Cholesterol 85g; Sodium 430mg; Potassium 300g; Carbohydrate 20g (Dietary Fiber 2g); Protein 35g % DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 12%; Folic Acid 8%; Magnesium 10% DIET EXCHANGES: 1Starch, 5 Very Lean Meat, 1 Fat Helpful For These Side Effects: (n), (d) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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