Slow Cooker Turkey with Mushroom Sauce (Quick Cooking Magazine)
Weight Watcher Points - 4 Points

1 boneless turkey breast (3 lb.) halved
2 tablespoons vegetable oil or reduced-fat margarine
2 tablespoons dried parsley flakes
1/2 teaspoons. dried tarragon
1/2 tsp. salt (optional)
1/8 tsp. pepper
1 jar or can (4.5 oz.) sliced mushrooms, drained (or
1 cup (fresh) 1/2 C chicken boullion (low sodium)
2 tablespoons cornstarch
1/4 cup cold water

Place turkey skin side up in slow cooker, brush with oil, sprinkle with parsley, tarragon, salt & pepper.
Top with mushrooms. Pour broth over all.
Cover & cook on low for 7-8 hours.
Remove turkey and keep warm.
Skim fat from juices.
In a saucepan stir cornstarch and cold water.
Gradually stir in juices, bring to boil, stir for 2 minutes or until thickened. Serve over turkey.

Yields 12 servings (2-1/2 C sauce)

Diabetic Exchange: 3 lean meat, 1/2 vegetable 1 serving prepared with reduced-fat margarine, no salt and low-sodium boullion: Calories: 181 Sodium: 76 mg Cholesterol: 60 mg Carbohydrate: 2 g Protein: 24 g Fat: 8 g Fiber: trace