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1. In 5- to 6-quart slow cooker, place chicken pieces. Spoon soup over chicken. Top with sweet potatoes. In medium bowl, mix stuffing mix, water and melted butter. Spoon over sweet potatoes.

2. Cover; cook on Low heat setting 4 to 6 hours.

3. About 20 minutes before serving, sprinkle green beans over stuffing. Cover; cook on Low heat setting 15 to 20 minutes longer or until beans are tender.

1 Serving: Calories 500; Total Fat 19g (Saturated Fat 8g; Trans Fat 0.5g); Cholesterol 100mg; Sodium 990mg; Total Carbohydrate 51g (Dietary Fiber 5g) Exchanges: 3 Starch, ¹⁄₂ Other Carbohydrate, 3 Lean Meat, 1¹⁄₂ Fat Carbohydrate Choices: 3¹⁄₂

Chicken with Twenty Cloves of Garlic

prep time: 15 minutes • start to finish: 7 hours 15 minutes • slow cooker: 5 to 6 quart • 6 servings

1 teaspoon salt

1 teaspoon paprika

¹⁄₂ teaspoon pepper

1 teaspoon olive oil

1 cut-up whole chicken (3 to 3¹⁄₂ lb)

1 large onion, sliced

1 medium bulb garlic (about 20 cloves)

1. In small bowl, mix salt, paprika, pepper and oil to form paste; spread evenly over each piece of chicken.

2. In 5- to 6-quart slow cooker, place onion slices. Arrange chicken over onion. Separate garlic into cloves; do not peel cloves. Place cloves around chicken. Cover; cook on Low heat setting 7 to 8 hours.

3. With slotted spoon, remove chicken, onion and garlic from slow cooker; place on serving platter. Squeeze garlic cloves to use on chicken.

1 Serving: Calories 170; Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 70mg; Sodium 460mg; Total Carbohydrate 4g (Dietary Fiber 0g) Exchanges: 3 Lean Meat Carbohydrate Choices: 0

Cajun-Seasoned Chicken

prep time: 15 minutes • start to finish: 8 hours 15 minutes • slow cooker: 3¹⁄₂ to 4 quart • 4 servings

3 slices bacon, cut up

¹⁄₂ cup chopped green bell pepper

¹⁄₄ cup chopped onion

¹⁄₄ cup chopped celery

1¹⁄₄ lb boneless skinless chicken thighs

2 teaspoons Cajun seasoning

1 can (14.5 oz) diced tomatoes, undrained

1¹⁄₃ cups uncooked regular long-grain white rice

2²⁄₃ cups water

1. In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3¹⁄₂- or 4-quart slow cooker.

2. Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.

3. Cover; cook on Low heat setting 8 to 9 hours.

4. About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

1 Serving: Calories 520; Total Fat 15g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 95mg; Sodium 630mg; Total Carbohydrate 59g (Dietary Fiber 2g) Exchanges: 3 Starch, ¹⁄₂ Other Carbohydrate, 1 Vegetable, 4 Lean Meat Carbohydrate Choices: 4

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Chicken and Noodles Alfredo

prep time: 15 minutes • start to finish: 5 hours 30 minutes • slow cooker: 3 to 4 quart • 5 servings (1¹⁄₃ cups each)

1 lb boneless skinless chicken thighs, cut into ³⁄₄-inch pieces

1 can (14 oz) quartered artichokes, drained

1 jar (16 oz) Alfredo pasta sauce

1 cup water

¹⁄₂ cup chopped sun-dried tomatoes (not in oil)

3 cups uncooked medium egg noodles (5 oz)

2 tablespoons shredded Parmesan cheese

1. In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.

4. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.

1 Serving: Calories 480; Total Fat 26g (Saturated Fat 11g; Trans Fat 0g); Cholesterol 155mg; Sodium 950mg; Total Carbohydrate 33g (Dietary Fiber 4g) Exchanges: 1¹⁄₂ Starch, ¹⁄₂ Other Carbohydrate, 3¹⁄₂ Lean Meat, 3 Fat Carbohydrate Choices: 2

Chicken Italiano

prep time: 10 minutes • start to finish: 7 hours 15 minutes • slow cooker: 3¹⁄₂ to 4 quart • 4 servings

8 boneless skinless chicken thighs (1¹⁄₂ to 1³⁄₄ lb)

¹⁄₂ cup chopped onion

¹⁄₂ cup halved pitted ripe olives

2 tablespoons capers

1 teaspoon dried oregano leaves

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon dried rosemary leaves, crushed

¹⁄₄ teaspoon garlic powder

1 can (14.5 oz) diced tomatoes, undrained

¹⁄₄ cup water

1 tablespoon cornstarch

1. In 3¹⁄₂- to 4-quart slow cooker, place chicken thighs. Top with onion, olives and capers. Sprinkle with oregano, salt, rosemary and garlic powder. Pour tomatoes over chicken.

2. Cover; cook on Low heat setting 7 to 10 hours.

3. About 15 minutes before serving, with slotted spoon, remove chicken and vegetables from slow cooker; place on serving platter. Cover to keep warm.

4. In small bowl, blend water and cornstarch until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer or until thickened. Serve chicken with sauce.

1 Serving: Calories 330; Total Fat 16g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 105mg; Sodium 780mg; Total Carbohydrate 10g (Dietary Fiber 2g) Exchanges: ¹⁄₂ Other Carbohydrate, 5¹⁄₂ Lean Meat Carbohydrate Choices: ¹⁄₂

Chicken and Roasted Vegetables Dinner

prep time: 10 minutes • start to finish: 8 hours 25 minutes • slow cooker: 3 to 4 quart • 6 servings (1¹⁄₂ cups each)

1 lb unpeeled small potatoes (6 to 8), cut into 1-inch pieces (3 cups)

2 cups ready-to-eat baby-cut carrots

1 cup frozen small whole onions (from 1-lb bag), thawed

6 boneless skinless chicken thighs (1¹⁄₄ lb)

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon pepper

1 jar (12 oz) chicken gravy

1¹⁄₂ cups frozen sweet peas, thawed

1. Spray 3- to 4-quart slow cooker with cooking spray. Place potatoes, carrots and onions in slow cooker. Sprinkle chicken thighs with salt and pepper; place over vegetables in slow cooker. Pour gravy over top.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. Stir in peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.

1 Serving: Calories 310; Total Fat 11g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 60mg; Sodium 630mg; Total Carbohydrate 28g (Dietary Fiber 4g) Exchanges: 1 Starch, ¹⁄₂ Other Carbohydrate, 1¹⁄₂ Vegetable, 2¹⁄₂ Lean Meat, ¹⁄₂ Fat Carbohydrate Choices: 2

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Chicken with Creamy Paprika Sauce

prep time: 10 minutes • start to finish: 7 hours 20 minutes • slow cooker: 3¹⁄₂ to 6 quart • 5 servings

10 bone-in chicken thighs (about 2¹⁄₂ lb), skin removed

1 medium onion, sliced

3 tablespoons chicken broth or water

2 tablespoons paprika

¹⁄₂ teaspoon salt

3 tablespoons cold water

3 tablespoons cornstarch

1 container (8 oz) sour cream with chives

1. In 3¹⁄₂- to 6-quart slow cooker, place chicken thighs and onion. In small bowl, mix broth and paprika. Pour over chicken. Sprinkle with salt.

2. Cover; cook on Low heat setting 7 to 8 hours.

3. About 15 minutes before serving, with slotted spoon, remove chicken and onion from slow cooker; place on serving platter. Cover to keep warm.

4. In small bowl, blend water and cornstarch until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 8 to 10 minutes longer or until thickened. Stir in sour cream. Pour sauce over chicken.

1 Serving: Calories 340; Total Fat 20g (Saturated Fat 9g; Trans Fat 0.5g); Cholesterol 115mg; Sodium 370mg; Total Carbohydrate 10g (Dietary Fiber 1g) Exchanges: ¹⁄₂ Starch, 4 Lean Meat, 1¹⁄₂ Fat Carbohydrate Choices: ¹⁄₂

Thai Peanut Chicken

prep time: 15 minutes • start to finish: 8 hours 15 minutes • slow cooker: 3¹⁄₂ to 6 quart • 4 servings

8 bone-in chicken thighs (about 2 lb), skin removed

³⁄₄ cup hot chunky-style salsa

¹⁄₄ cup peanut butter

2 tablespoons lime juice

1 tablespoon soy sauce

1 teaspoon grated gingerroot

¹⁄₄ cup chopped peanuts

2 tablespoons chopped fresh cilantro

1. In 3¹⁄₂- to 6-quart slow cooker, place chicken thighs. In small bowl, mix salsa, peanut butter, lime juice, soy sauce and gingerroot. Pour over chicken.

2. Cover; cook on Low heat setting 8 to 9 hours.

3. With slotted spoon, remove chicken from slow cooker; place on serving platter. Skim fat from sauce. Spoon sauce over chicken. Sprinkle with peanuts and cilantro.

1 Serving: Calories 410; Total Fat 25g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 90mg; Sodium 700mg; Total Carbohydrate 8g (Dietary Fiber 2g) Exchanges: ¹⁄₂ Other Carbohydrate, 5¹⁄₂ Lean Meat, 1¹⁄₂ Fat Carbohydrate Choices: ¹⁄₂

Biscuit Chicken Pot Pie

prep time: 10 minutes • start to finish: 8 hours 40 minutes • slow cooker: 3¹⁄₂ to 4 quart • 6 servings

1¹⁄₄ lb boneless skinless chicken thighs

¹⁄₂ cup chopped onion

¹⁄₂ teaspoon poultry seasoning

¹⁄₂ teaspoon dried thyme leaves

¹⁄₄ teaspoon pepper

1 jar (18 oz) chicken gravy

2 medium stalks celery, cut into ¹⁄₂-inch slices (1 cup)

1 bag (1 lb) frozen mixed vegetables

6 large frozen flaky biscuits (from 22.1-oz bag)

1. Spray 3¹⁄₂- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.

4. Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.

5. Split biscuits. Spoon about 1 cup chicken mixture on bottom half of each biscuit; top with remaining halves.

1 Serving: Calories 450; Total Fat 22g (Saturated Fat 7g; Trans Fat 2.5g); Cholesterol 60mg; Sodium 1080mg; Total Carbohydrate 37g (Dietary Fiber 4g) Exchanges: 1¹⁄₂ Starch, ¹⁄₂ Other Carbohydrate, 1 Vegetable, 3 Lean Meat, 2¹⁄₂ Fat Carbohydrate Choices: 2¹⁄₂

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Chicken Drumsticks with Sweet Potatoes and Pineapple

prep time: 15 minutes • start to finish: 7 hours 15 minutes • slow cooker: 3¹⁄₂ to 4 quart • 4 servings

2 medium dark-orange sweet potatoes, peeled, sliced (about 3 cups)

1 can (8 oz) pineapple tidbits in unsweetened juice, undrained

¹⁄₂ cup chicken broth

¹⁄₄ cup finely chopped onion

1 teaspoon grated gingerroot, if desired

¹⁄₄ cup barbecue sauce

2 tablespoons honey

¹⁄₂ teaspoon ground mustard

8 chicken drumsticks (about 1¹⁄₂ lb), skin removed

1. In 3¹⁄₂- to 4-quart slow cooker, mix sweet potatoes, pineapple with juice, broth, onion and gingerroot.

2. In small bowl, mix barbecue sauce, honey and ground mustard. Coat chicken drumsticks well with barbecue sauce mixture. Arrange chicken in single layer over potato mixture in slow cooker, overlapping slightly if necessary. Spoon any remaining barbecue sauce mixture over chicken.

3. Cover; cook on Low heat setting 7 to 10 hours.

1 Serving: Calories 380; Total Fat 6g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 140mg; Sodium 420mg; Total Carbohydrate 43g (Dietary Fiber 3g) Exchanges: 2 Starch, 1 Other Carbohydrate, 4¹⁄₂ Very Lean Meat Carbohydrate Choices: 3

Chicken Legs with Herbed Onion Sauce

prep time: 15 minutes • start to finish: 4 hours 15 minutes • slow cooker: 3¹⁄₂ to 6 quart • 5 servings

10 chicken drumsticks (about 2 lb), skin removed

2 cups frozen small whole onions (from 1-lb bag), thawed

¹⁄₄ cup dry white wine or chicken broth

¹⁄₄ cup evaporated milk

2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

1 teaspoon dried tarragon leaves

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon dried rosemary leaves, crushed

1 can (10³⁄₄ oz) condensed cream of chicken soup

1. In 3¹⁄₂- to 6-quart slow cooker, place chicken drumsticks. In medium bowl, mix remaining ingredients. Pour over chicken.

2. Cover; cook on Low heat setting 4 to 5 hours.

1 Serving: Calories 260; Total Fat 9g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 105mg; Sodium 640mg; Total Carbohydrate 15g (Dietary Fiber 1g) Exchanges: ¹⁄₂ Other Carbohydrate, 1 Vegetable, 4 Very Lean Meat, 1¹⁄₂ Fat Carbohydrate Choices: 1

Spanish Chicken

prep time: 15 minutes • start to finish: 6 hours 15 minutes • slow cooker: 3¹⁄₂ to 4 quart • 6 servings

1³⁄₄ lb boneless skinless chicken breasts, cut into 1-inch pieces

1 lb Italian turkey sausage links, cut into 1-inch pieces

1 large red bell pepper, chopped (1¹⁄₂ cups)

1 cup chopped onions

2 cloves garlic, finely chopped

1 teaspoon dried oregano leaves

¹⁄₂ to 1 teaspoon crushed red pepper flakes

1 can (28 oz) diced tomatoes, undrained

1 can (6 oz) tomato paste

1 cup uncooked regular long-grain white rice

2 cups water

1 can (14 oz) quartered artichoke hearts, drained

1 can (4 oz) sliced ripe olives, drained

1. Spray 3¹⁄₂- to 4-quart slow cooker with cooking spray. Mix chicken, sausage, bell pepper, onions, garlic, oregano, pepper flakes, tomatoes and tomato paste in slow cooker. Cover; cook on Low heat setting 6 to 8 hours.

2. About 25 minutes before serving, cook rice in 2 cups water as directed on package.

3. Just before serving, stir artichoke hearts and olives into chicken mixture. Cover; cook until hot. Serve chicken mixture with rice.

1 Serving: Calories 510; Total Fat 14g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 120mg; Sodium 1540mg; Total Carbohydrate 49g (Dietary Fiber 7g) Exchanges: 2 Starch, ¹⁄₂ Other Carbohydrate, 2 Vegetable, 5 Very Lean Meat, 2 Fat Carbohydrate Choices: 3

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Italian Turkey Dinner

prep time: 10 minutes • start to finish: 6 hours 30 minutes • slow cooker: 3¹⁄₂ to 4 quart • 6 servings

2 bone-in turkey thighs (about 1¹⁄₂ lb), skin removed

1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

2 tablespoons tomato paste

2 cloves garlic, finely chopped

1 cup uncooked couscous

1¹⁄₂ cups water

2 cups sliced zucchini

1. In 3¹⁄₂- to 4-quart slow cooker, place turkey thighs. In small bowl, mix tomatoes, tomato paste and garlic. Pour over turkey.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. About 25 minutes before serving, cook couscous in water as directed on package. Increase heat setting on slow cooker to High. Stir zucchini into tomato mixture. Cover; cook about 20 minutes longer or until zucchini is tender.

4. To serve, remove bones from turkey. Stir gently to break up turkey. Serve over couscous.

1 Serving: Calories 270; Total Fat 4.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 100mg; Sodium 210mg; Total Carbohydrate 28g (Dietary Fiber 2g) Exchanges: 1¹⁄₂ Starch, 1 Vegetable, 3¹⁄₂ Very Lean Meat Carbohydrate Choices: 2

One-Pot Turkey Dinner

prep time: 15 minutes • start to finish: 6 hours 15 minutes • slow cooker: 4 to 5 quart • 6 servings

3 medium dark-orange sweet potatoes, peeled, cut into 2-inch pieces

3 bone-in turkey thighs (about 2¹⁄₄ lb), skin removed

1 jar (12 oz) turkey gravy

2 tablespoons all-purpose flour

1 teaspoon dried parsley flakes

¹⁄₂ teaspoon dried rosemary leaves, crushed

¹⁄₈ teaspoon pepper

1 box (10 oz) frozen cut green beans

1. In 4- to 5-quart slow cooker, place sweet potatoes. Top with turkey thighs. In small bowl, mix remaining ingredients except beans until smooth. Pour over turkey.

2. Cover; cook on High heat setting 1 hour. Reduce heat setting to low; cook 5 hours longer.

3. One to 2 hours before serving, stir beans into turkey mixture. Cover; cook on Low heat setting 1 to 2 hours longer.

4. With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Remove turkey meat from bones and cut into pieces; discard bones. Stir sauce. Serve turkey and vegetables with sauce.

1 Serving: Calories 340; Total Fat 9g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 155mg; Sodium 460mg; Total Carbohydrate 21g (Dietary Fiber 3g) Exchanges: 1 Starch, ¹⁄₂ Other Carbohydrate, 5¹⁄₂ Very Lean Meat, 1 Fat Carbohydrate Choices: 1¹⁄₂

Turkey with Cornmeal-Thyme Dumplings

prep time: 15 minutes • start to finish: 8 hours 50 minutes • slow cooker: 3¹⁄₂ to 6 quart • 4 servings

Turkey

2 boneless turkey thighs (about 1¹⁄₂ lb), skin removed

1 can (15.25 oz) whole kernel corn, undrained

1 can (8 oz) tomato sauce

2 tablespoons all-purpose flour

1¹⁄₄ teaspoons salt

1 teaspoon chili powder

¹⁄₄ teaspoon pepper

1 medium zucchini, sliced (2 cups)

Dumplings

¹⁄₄ cup finely chopped onion

¹⁄₂ cup all-purpose flour

¹⁄₂ cup yellow cornmeal

1 teaspoon baking powder

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon ground thyme

¹⁄₄ cup milk

2 tablespoons vegetable oil

1 egg

1. In 3¹⁄₂- to 6-quart slow cooker, place turkey. In small bowl, mix corn, tomato sauce, 2 tablespoons flour, 1 teaspoon of salt, chili powder and pepper. Pour over turkey.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. About 50 minutes before serving, in medium bowl, mix dumpling ingredients. Drop dough by spoonfuls onto hot turkey mixture. Arrange zucchini slices around dumplings; sprinkle with remaining ¹⁄₄ teaspoon salt. Increase heat setting to High. Cover; cook 35 to 45 minutes longer or until toothpick inserted in center of dumplings comes out clean.

1 Serving: Calories 520; Total Fat 15g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 190mg; Sodium 1610mg; Total Carbohydrate 53g (Dietary Fiber 5g) Exchanges: 3 Starch, ¹⁄₂ Other Carbohydrate, 5 Very Lean Meat, 2 Fat Carbohydrate Choices: 3¹⁄₂

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Turkey-Rotini Casserole

prep time: 15 minutes • start to finish: 6 hours 45 minutes • slow cooker: 3¹⁄₂ to 4 quart • 4 servings

1 cup fat-free chicken broth with 33% less sodium

¹⁄₂ cup water

1 small stalk celery

¹⁄₂ teaspoon dried thyme leaves

1 bay leaf

2 bone-in turkey thighs (about 1¹⁄₂ lb), skin removed

1 package (1.25 oz) Alfredo sauce mix

1 can (10³⁄₄ oz) condensed 98% fat-free cream of mushroom soup

1 box (9 oz) frozen cut broccoli, thawed, drained

8 oz uncooked rotini pasta (about 2¹⁄₂ cups)

¹⁄₂ cup grated Parmesan cheese

1. In 3¹⁄₂- to 4-quart slow cooker, mix broth and water. Add celery, thyme and bay leaf. Top with turkey thighs.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. About 35 minutes before serving, remove turkey, celery and bay leaf from slow cooker; discard celery and bay leaf. Increase heat setting to High. In small bowl, mix sauce mix and soup. Stir into liquid in slow cooker. Stir in broccoli. Cover; cook on High heat setting about 30 minutes or until thickened.

4. Meanwhile, cook rotini to desired doneness as directed on package. While rotini is cooking, remove turkey meat from bones and cut into pieces; discard bones. Return turkey to slow cooker. Stir in cooked rotini and cheese.

1 Serving: Calories 560; Total Fat 13g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 120mg; Sodium 1480mg; Total Carbohydrate 63g (Dietary Fiber 5g) Exchanges: 3¹⁄₂ Starch, ¹⁄₂ Other Carbohydrate, 5 Very Lean Meat, 1¹⁄₂ Fat Carbohydrate Choices: 4

Southwestern Spice–Rubbed Turkey Thighs

prep time: 5 minutes • start to finish: 7 hours 5 minutes • slow cooker: 4 to 5 quart • 4 servings

2 boneless turkey thighs (about 1¹⁄₂ lb), skin removed

1 tablespoon olive oil

1 teaspoon Cajun seasoning

¹⁄₄ cup chunky-style salsa

¹⁄₄ cup sour cream

1. Brush turkey thighs with oil; rub with Cajun seasoning. In 4- to 5-quart slow cooker, place turkey in single layer.

2. Cover; cook on Low heat setting 7 to 8 hours.

3. Just before serving, remove turkey from slow cooker; place on cutting board. Cut turkey into slices. Serve with salsa and sour cream.

1 Serving: Calories 140; Total Fat 8g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 60mg; Sodium 280mg; Total Carbohydrate 2g (Dietary Fiber 0g) Exchanges: 2 Lean Meat, ¹⁄₂ Fat Carbohydrate Choices: 0

Turkey Drumsticks with Plum Sauce

prep time: 10 minutes • start to finish: 8 hours 25 minutes • slow cooker: 5 to 6 quart • 4 servings

4 turkey drumsticks (2¹⁄₂ to 3 lb), skin removed

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon pepper

²⁄₃ cup Chinese plum sauce

¹⁄₃ cup sliced green onions

1 tablespoon soy sauce

1 tablespoon cold water

1 tablespoon cornstarch

Hot cooked noodles, if desired

1. Sprinkle turkey drumsticks with salt and pepper. In 5- to 6-quart slow cooker, place drumsticks. In small bowl, mix plum sauce, onions and soy sauce. Pour over turkey.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. About 25 minutes before serving, remove turkey from slow cooker; place on serving platter. Cover with foil to keep warm. Remove any fat from liquid in slow cooker.

4. In small bowl, blend water and cornstarch until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until sauce has thickened. Remove turkey meat from bones. Serve turkey with sauce over noodles.

1 Serving: Calories 260; Total Fat 6g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 150mg; Sodium 640mg; Total Carbohydrate 13g (Dietary Fiber 0g) Exchanges: 1 Other Carbohydrate, 5 Very Lean Meat, ¹⁄₂ Fat Carbohydrate Choices: 1

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Turkey and Wild Rice for Two

prep time: 10 minutes • start to finish: 5 hours 10 minutes • slow cooker: 1¹⁄₂ quart • 2 servings

¹⁄₂ cup uncooked wild rice, rinsed

¹⁄₂ cup chopped carrot

¹⁄₄ cup chopped onion

¹⁄₄ cup thinly sliced celery

¹⁄₂ teaspoon seasoned salt

¹⁄₂ teaspoon garlic-pepper blend

¹⁄₂ teaspoon dried marjoram leaves

1 cup chicken broth

2 tablespoons dry sherry or dry white wine, if desired

1 turkey tenderloin (¹⁄₂ to ³⁄₄ lb), cut into ¹⁄₂-inch-thick slices

1. In 1¹⁄₂-quart slow cooker, mix rice, carrot, onion, celery, ¹⁄₄ teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.

2. Arrange turkey slices over rice mixture. Sprinkle with remaining ¹⁄₄ teaspoon each seasoned salt, garlic-pepper blend and marjoram.

3. Cover; cook on Low heat setting 5 to 6 hours.

1 Serving: Calories 370; Total Fat 8g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 75mg; Sodium 960mg; Total Carbohydrate 41g (Dietary Fiber 4g) Exchanges: 2¹⁄₂ Starch, 3¹⁄₂ Very Lean Meat, 1 Fat Carbohydrate Choices: 3

Savory Turkey Breast

prep time: 15 minutes • start to finish: 8 hours 15 minutes • slow cooker: 5 to 6 quart • 12 servings

1 bone-in turkey breast (6 to 6¹⁄₂ lb), thawed if frozen

¹⁄₂ cup chopped onion

¹⁄₂ cup chopped celery

1 bay leaf

1 teaspoon salt

¹⁄₂ teaspoon coarsely ground black pepper

1 teaspoon chicken bouillon granules

¹⁄₂ cup water

1. Remove gravy packet or extra parts from turkey breast; reserve and refrigerate gravy packet if desired. Place onion, celery and bay leaf in cavity of turkey. In 5- to 6-quart slow cooker, place turkey. Sprinkle with salt and pepper.

2. In small bowl, mix bouillon and water until dissolved. Pour over turkey.

3. Cover; cook on Low heat setting 8 to 9 hours.

4. Prepare gravy. Remove turkey from slow cooker; cut into slices. Serve turkey with gravy.

1 Serving: Calories 280; Total Fat 12g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 115mg; Sodium 370mg; Total Carbohydrate 0g (Dietary Fiber 0g) Exchanges: 6 Very Lean Meat, 1¹⁄₂ Fat Carbohydrate Choices: 0

Turkey and Stuffing with Onion Glaze

prep time: 15 minutes • start to finish: 5 hours 15 minutes • slow cooker: 4 to 6 quart • 5 servings

1 tablespoon butter or margarine

¹⁄₂ cup chopped onion

1 tablespoon apple jelly

1 package (6 oz) turkey-flavor one-step stuffing mix

³⁄₄ cup water

1 boneless skinless turkey breast half (2 to 2¹⁄₂ lb), thawed if frozen

Salt and pepper

1. In 8-inch skillet, melt butter over medium heat. Cook onion in butter 4 to 5 minutes, stirring occasionally, until tender and lightly browned. Stir jelly into onion mixture. Cook 1 to 2 minutes longer, stirring occasionally, until golden brown.

2. Meanwhile, spray 4- to 6-quart slow cooker with cooking spray. Place stuffing mix in slow cooker. Drizzle with water; mix gently. Sprinkle turkey breast half with salt and pepper. Place on stuffing mix. Spoon onion mixture over turkey; spread evenly.

3. Cover; cook on Low heat setting 5 to 6 hours.

4. Cut turkey into slices. Serve stuffing topped with turkey slices.

1 Serving: Calories 350; Total Fat 5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 125mg; Sodium 760mg; Total Carbohydrate 30g (Dietary Fiber 1g) Exchanges: 1¹⁄₂ Starch, ¹⁄₂ Other Carbohydrate, 6 Very Lean Meat Carbohydrate Choices: 2

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Turkey Breast Pot Roast

prep time: 15 minutes • start to finish: 7 hours 15 minutes • slow cooker: 5 to 6 quart • 8 servings

3 medium red potatoes, cut into 1-inch pieces (about 4 cups)

8 medium carrots, cut into 1-inch pieces (about 2 cups)

1 small onion, cut into wedges (¹⁄₂ cup)

1 bone-in turkey breast with gravy packet (5 to 6 lb), thawed if frozen

1. In 5- to 6-quart slow cooker, mix potatoes, carrots, onion and gravy from turkey breast. Place turkey breast on top of vegetables.

2. Cover; cook on Low heat setting 7 to 8 hours.

3. Remove turkey from slow cooker; cut into slices. Serve turkey with vegetables.

1 Serving: Calories 340; Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 150mg; Sodium 640mg; Total Carbohydrate 23g (Dietary Fiber 3g) Exchanges: 1 Starch, 1 Vegetable, 7 Very Lean Meat Carbohydrate Choices: 1¹⁄₂

Turkey and Three-Bean Supper

prep time: 15 minutes • start to finish: 6 hours 15 minutes • slow cooker: 3¹⁄₂ to 4 quart • 12 servings

2 lb ground turkey breast

1 cup finely chopped onions

¹⁄₂ cup molasses

¹⁄₄ cup cider vinegar

¹⁄₈ teaspoon ground cloves

2 cans (28 to 31 oz each) baked beans in tomato sauce, undrained

1 can (19 oz) cannellini beans, drained

1 can (15.5 or 15 oz) kidney beans, drained

Chopped green onions, if desired

1. Spray 10-inch skillet with cooking spray. Heat over medium heat until hot. Add turkey and onion; cook 6 to 8 minutes, stirring frequently, until turkey is no longer pink.

2. Meanwhile, place remaining ingredients except green onions in 3¹⁄₂- to 4-quart slow cooker. Add turkey mixture; mix well.

3. Cover; cook on Low heat setting 6 to 8 hours. Sprinkle individual servings with green onions.

1 Serving: Calories 390; Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 50mg; Sodium 690mg; Total Carbohydrate 56g (Dietary Fiber 10g) Exchanges: 3 Starch, ¹⁄₂ Other Carbohydrate, 3 Very Lean Meat Carbohydrate Choices: 4

Scalloped Potatoes and Turkey

prep time: 15 minutes • start to finish: 7 hours 15 minutes • slow cooker: 3¹⁄₂ to 4 quart • 6 servings (1¹⁄₄ cups each)

1 lb ground turkey breast

¹⁄₂ teaspoon ground thyme

¹⁄₈ teaspoon pepper

1 box (7.8 oz) scalloped potato mix

2 tablespoons butter or margarine

2¹⁄₂ cups boiling water

1¹⁄₂ cups fat-free (skim) milk

1 medium red bell pepper, seeded, chopped

1 medium onion, thinly sliced

1. Spray 10-inch skillet with cooking spray. Heat over medium-high heat until hot. Add turkey; cook until no longer pink. Stir in thyme and pepper.

2. In large bowl, mix contents of sauce packet from potato mix, potato slices and butter. Add boiling water; stir until butter melts. Add milk; mix well.

3. Stir in turkey, bell pepper and onion. Spoon mixture into 3¹⁄₂- to 4-quart slow cooker. With back of spoon, press down potatoes until covered with sauce.

4. Cover; cook on Low heat setting at least 7 hours.

1 Serving: Calories 310; Total Fat 10g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 910mg; Total Carbohydrate 34g (Dietary Fiber 2g) Exchanges: 1¹⁄₂ Starch, ¹⁄₂ Other Carbohydrate, 2¹⁄₂ Very Lean Meat, 1¹⁄₂ Fat Carbohydrate Choices: 2

Turkey Kielbasa and Sauerkraut Dinner

prep time: 10 minutes • start to finish: 8 hours 10 minutes • slow cooker: 3¹⁄₂ to 4 quart • 4 servings (2 cups each)

6 small red potatoes, unpeeled, quartered

8 ready-to-eat baby-cut carrots, cut into ¹⁄₄-inch slices

1 medium onion, cut into thin wedges

1 tablespoon packed brown sugar

1 tablespoon spicy brown mustard

1 teaspoon caraway seed

1 can (15 oz) sauerkraut

1 lb fully-cooked turkey kielbasa, cut into 1-inch slices

1. In 3¹⁄₂- or 4-quart slow cooker, mix potatoes, carrots and onion.

2. In medium bowl, mix brown sugar, mustard and caraway seed. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker.

3. Cover; cook on Low heat setting at least 8 hours or until vegetables are tender.

1 Serving: Calories 410; Total Fat 11g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 60mg; Sodium 1750mg; Total Carbohydrate 55g (Dietary Fiber 9g) Exchanges: 2 Starch, 1¹⁄₂ Other Carbohydrate, 1 Vegetable, 2 Lean Meat, ¹⁄₂ Fat Carbohydrate Choices: 3¹⁄₂