Turkey Breast with Barley-Cranberry Stuffing

Thanks to a slow cooker, this meal cooks itself while you're away! You'll come home to a delicious, healthy dish of lean protein paired with grains and fruit.

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Yield

Makes 6 servings

Ingredients

2	cups reduced-sodium chicken broth
1	cup uncooked quick-cooking barley
1/2	cup chopped onion
1/2	cup dried cranberries
2	tablespoons slivered almonds, toasted
1/2	teaspoon rubbed sage
1/2	teaspoon garlic-pepper seasoning
	Nonstick cooking spray
1	fresh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned
1/3	cup finely chopped fresh parsley

Preparation

Combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in slow cooker.
Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Brown turkey breast on all sides; add to slow cooker. Cover; cook on LOW 4 to 6 hours.
Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. Stir parsley into sauce mixture in slow cooker. Serve sliced turkey with sauce and stuffing.

Nutritional Information

Serving Size:	1/6 of total recipe
Fiber	6 g
Carbohydrate	33 g
Cholesterol	55 mg
Saturated Fat	1 g
Total Fat	5 g
Calories from Fat	13 %
Calories	298
Protein	31 g
Sodium	114 mg

Dietary Exchange

Starch	2
Meat	3

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