Herbed Turkey Breast with Orange Sauce

Makes 4-6 servings

INGREDIENTS:

1 large onion, chopped

3 cloves garlic, minced

1 tsp. dried rosemary

1/2 tsp. black pepper

1 boneless skinless turkey breasts
(2-3 lbs.)

1 1/2 cups orange juice

DIRECTIONS:

1. Place onion in slow-cooker. Combine garlic, rosemary and pepper in small bowl; set aside.

2. Cut slices about three fouths of the way through turkey at 2-inch intervals. Rub garlic mixture between slices. Place turkey, cut side up, in slow-cooker. Pour orange juice over turkey. Cover; cook on LOW 7-8 hrs.

3. Serve sliced turkey with orange sauce.


TIP: Don't peek! The slow-cooker can take as long as 30 minutes to regain heat lost when the cover is removed. Only remove cover when instructed to do so by the recipe.

Caribbean Shrimp with Rice

Makes 4 servings.

INGREDIENTS:

1 package (12 ounces) frozen shrimp, thawed

1/2 cup fat-free reduced-sodium chicken broth

1 clove garlic, minced

1 tsp. chili powder

1/2 tsp. salt

1/2 tsp. dried oregano

1 cup asparagus, chopped

1/2 cup diced tomatoes

2 cups cooked long-grain white rice

DIRECTIONS:

1. Combine shrimp, broth, garlic, chili powder, salt, and oregano in slow-cooker. Cover; cook on LOW for 2 hours.

2. Add asparagus and tomatoes. Cover; cook on LOW for 5 minutes. Stir in rice. Cover; cook on LOW for five minutes longer, or until rice is heated through.

Grilled Chicken With Corn & Slaw

MAKES 4 SERVINGS HANDS ON TIME: 30 MINS. TOTAL TIME: 30 MINS.

Ingredients:

1 cup mayonnaise

1/4 cup chopped fresh cilantro

6 Tbsp. white wine vinegar, divided

3/4 tsp. salt, divided

1/8 tsp. pepper

4 skinned and boned chicken breasts (about 1 lb.)

4 ears fresh corn, husks removed

1/4 cup melted butter

1 (10 oz.) package shredded coleslaw mix

3 Tbsp. olive oil

1/2 tsp. sugar

1/4 tsp. pepper


Directions:

1. Combine mayonnaise, cilantro, 3 Tbsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Reserve 3/4 cup mayonnaise mixture. Brush chicken with remaining 1/4 cup mayonnaise mixture.


2. Preheat grill to 350 - 400 (medium - high) heat. Grill chicken and corn at the same time, covered with grill lid. Grill chicken 7 - 10 minutes on each side or until done, turning every 4 - 5 minutes and basting with melted butter.


3. Toss coleslaw mix with oil, sugar, 1/4 tsp. pepper, and remaining 3 Tbsp. vinegar and 1/2 tsp. salt. Season chicken and corn with salt and pepper to taste. Serve with coleslaw and reserved mayonnaise mixture.



Healthy options: Use light or fat free mayonnaise instead of regular, sugar substitute rather than regular granulated sugar.