TURKEY BREAST WITH PINEAPPLE, TOMATOES AND PEPPERS
1 (20 ounce) can pineapple chunks in juice 1 large green bell pepper, cut in 1-inch squares 1 medium red bell pepper, cut in 1-inch squares 1 large onion, cut in wedges 1/4 cup catsup, divided use 3 tablespoons red wine vinegar, divided use 3 tablespoons brown sugar, divided use 2 pounds skinless boneless turkey breast 1/4 teaspoon seasoned salt 1 1/2 tablespoons cornstarch 2 packages (10 ounces each) pea pods, frozen, thawed and drained 2 large tomatoes, cut in wedges
Drain the pineapple chunks, reserving 3 tablespoons juice.
In a 3 1/2 to 4 quart electric slow cooker, combine half the drained pineapple chunks with the green and red pepper, onion and 2 tablespoons each catsup, vinegar and brown sugar. Mix well. Add the turkey breast, sprinkle with seasoned salt. Top with the remaining pineapple chunks.
Cover and cook on High heat setting 3 1/2 to 4 hours or until the turkey is cooked through, tender and white in the center. Remove the turkey breast; set aside and and keep warm.
Stir the remaining 2 tablespoons catsup, 1 tablespoon vinegar and 1 tablespoon brown sugar into the mixture in the crock pot.
Dissolve the cornstarch in the reserved 3 tablespoons pineapple juice and stir into sauce.
Cover and cook on High 20-30 minutes longer, or until slightly thickened, stirring once.
Stir in the snow peas and tomato wedges and heat 5 minutes longer.
Carve the turkey breast into slices before serving.
Servings: 6
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