Low Fat Crock Pot Herbed Turkey And Wild Rice Casserole Food

SLOW-COOKER TURKEY-WILD RICE CASSEROLE

Steps:

• In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
• Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
• Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.

SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
• In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
• Cover and cook on high heat setting 30 minutes.
• Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.

SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE (COOKING FOR 2)

Steps:

• In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
• In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
• Cover and cook on high heat setting 30 minutes.
• Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

SLOW-COOKER TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES

Steps:

• In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
• In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
• Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.

CROCK POT TURKEY-WILD RICE CASSEROLE

Steps:

• Cook bacon in a large skillet until almost crisp.
• Add turkey, carrots, onion and celery; cook 2 minutes or until browned, stirring frequently.
• Spray crock pot with Pam.
• Spoon mixture into crock pot.
• Add all remaining ingredients; mix well.
• Cover, cook on low 5-6 hours or until the rice is tender, the turkey is no longer pink inside and the liquid is absorbed.

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• Cook bacon in 10 inch skillet over medium heat.
• Once bacon is browned, add onion, carrot and celery.
• Cook an additional minutes; drain off excess fat.
• In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
• Once blended, add additional can of chicken broth and spices.
• Pour sauce into crock pot.
• Add rice and turkey; blend well.
• Cook on High for 30 minutes and then reduce heat to Low.
• Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

WILD RICE CASSEROLE

Steps:

• Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
• Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
• If when tender, any liquid remains, drain it.
• Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
• Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
• Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
• Garnish with toasted almonds before serving.

CROCK POT TURKEY WITH MUSHROOM WILD RICE

Steps:

• Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
• Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
• Mix well.
• Stir in turkey and vegetables.
• Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.

CREAM OF TURKEY & WILD RICE SOUP WITH WEIGHT WATCHERS POINTS

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

TURKEY WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare rice according to package directions.
• Combine rice, turkey, mushrooms, carrot, broccoli and 1/2 cup swiss cheese in a 2-quart baking dish.
• Combine half and half, sherry and pepper.
• Fold into turkey mixture.
• Cover with remaining swiss cheese.
• Sprinkle with parmesan cheese.
• Bake for 30 to 40 minutes or until hot and bubbly.

BROCCOLI CHICKEN RICE CASSEROLE - LOW FAT

Steps:

• Bring the one cup of water to a boil and add Oxo and chicken, cook until chicken is done.
• Steam broccoli and carrots until tender.
• Line bottom of a casserole dish with rice and top with carrots, broccoli and chicken.
• In a bowl, mix together soup, parmesan cheese, milk and seasonings, and pour over the casserole.
• Mix melted butter and breadcrumbs together and sprinkle over top, bake at 350 for 30 minutes.