Prep Time: 10 minutes
Cook Time: 4 to 5 hours
Makes 16 servings
11/2 pounds turkey breast tenderloins
2 cans (16 ounces each) baked beans
1 can (20 ounces) juice-packed crushed pineapple, undrained
1/2 cup barbecue sauce
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup chopped onion
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1. Coat a 4- to 6-quart slow cooker with cooking spray. Place the turkey, beans, pineapple (with juice), barbecue sauce, bell peppers, onion, black pepper, and salt in the pot.
2. Cover and cook on low for 4 to 5 hours, or until a thermometer inserted in the center registers at least 165°F.
3. Transfer the tenderloins to a cutting board. Shred the meat with two forks and return to the cooker. Heat through and serve.
Per serving: 153 calories, 14 g protein, 23 g carbohydrates, 1 g fat, 0 g saturated fat, 4 g fiber, 327 mg sodium