Fall Fitness Challenge Recipe: Crockpot Garlic Turkey

When we don't have much time on our hands, it isn't always easy to eat healthy. That is where the genius design of the Crock Pot comes into play. You can make an easy healthy meal that is not only nutritious, but also ready when you get home.

With the mayhem of the Toronto International Film Festival this week, it is tempting to just grab some food on the run, but I wanted something that would be not only be fast but healthy too, and that is not always easy to find when you're on the go. This recipe for Crock Pot Garlic Turkey was the perfect solution. Its and easy and inexpensive way to cook up lean mean to add to sandwiches, salads, on top of rice, the choices are endless.

What you'll need:
1 lb Ground Turkey
1 tbsp Olive Oil
Salt and Pepper
6 whole cloves of Garlic
1/2 cup Chicken broth
1/2 cup White Wine
1/2 cup Water

In a large skillet, heat oil on medium high heat. Brown meat until cooked through. Season turkey with salt and pepper.

Add remaining ingredients to crock pot.

Place cooked meat in slow cooker and cook on HIGH for 3 to 4 hours, or LOW for 6-8.

Remove garlic cloves from pot, mash and return to slow cooker if desired. If you still have liquid in the pot, remove the lid, turn the setting up to HIGH and let it steam off some of the extra liquid.

Spoon mixture on toasted whole grain bread. You could even sprinkle a little cheese on here if you'd like.

I ended up serving mine with some fresh vegetables I'd picked up at the farmer's market on my way home.

I steamed fresh green, yellow and purple beans in a pot of water, drained and then tossed with a little bit of salt and butter. Unfortunately the purple beans don't keep your colour when they react to heat, but they still tasted great!

I also picked some of this nutritious Red Oak Leaf Lettuce. Its incredibly delicious even on its own, but I added a little tiny bit of olive oil, balsamic vinegar, sea salt and pepper.

There are many variations on how you can use this meat once its cooked. Today I took some in a microwavable container with some lettuce and chopped veggies (not shown, they were in the office fridge) to make a hot salad. Perfect for a chilly Fall afternoon. You could also serve this on a bed of rice and veggies, or in a big wrap sandwiches.
Makes 4 servings

Printable Version
Nutritional Information