Turkey Pot Roast

September signals the end of lazy summer days. It's back to school which means homework, practices, games and 'meet-the-teacher' nights. Too often busy schedules can lead to unhealthy eating, but with this month's recipe there's no need for that to happen. Replace your traditional beef pot roast with our turkey pot roast and you'll eat fewer calories, saturated fat and cholesterol. You can put this meal on in the morning and it will be waiting for the family no matter what time they get home.Ingredients:3 lbs boneless, skinless turkey breast (turkey tenderloin can be substituted for turkey breast)2 medium onions, sliced or quartered1 garlic clove, chopped1 teaspoon dried thyme leaves1/2 teaspoon black pepper1 cup low sodium chicken broth, vegetable broth, or water2 tablespoons lemon juice1 1/2 lbs small red potatoes1 1/2 lbs peeled carrots, cut into 2" pieces or a 1 - 2 lb bag of baby carrotsPreparation:Place turkey, onions, garlic, thyme, pepper, broth or water, and lemon juice in a crock pot or slow cooker*. Place potatoes and carrots around the turkey breast.Cook 8 - 10 hours on low (or 4 - 5 hours on high)*If you don't have a crock pot or slow cooker this recipe can be oven roasted at 350° for 1 1/2 - 1 3/4 hours. Makes 6 servingsNutrition Information Per Serving: 230 calories, 29 grams protein, 24 grams carbohydrate, 2 grams fat, 46 mg cholesterol, 6 grams fiber, 355 mg sodiumServe it with coleslaw, multi-grain bread and fruit for dessert.

The Suburban ChefWant nutritious meals, but no time to shop or cook? Let the Suburban Chef get the job done for you! As seen on Fox 19, Barbie Hahn is your answer. See link below for more information and to contact.www.thesuburbanchef.vpweb.com

.