2 cups fat-free chicken broth
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper to taste
In a medium skillet, cook bacon over medium heat until crisp, 3-4 minutes per side. Drain on paper towels, cool; then chop.
In a slow cooker, place bacon, turkey, potato, carrots, onion, celery, soup, broth, thyme and sage. Stir well to combine. Cover and cook on low until the soup is thick and the turkey and vegetables are tender, about 8 hours.
Taste; add salt and pepper as needed. Serves 6.
Nutritional information per 11/2-cup serving: 236 calories, 5 grams fat, 57 mg cholesterol, 956 mg sodium, 23 grams carbohydrate, 2 grams fiber, 23 grams protein, 49 mg calcium. Weight Watcher points value: 5.
— Adapted from "Weight Watchers New Complete Cookbook," (Wiley, $29.95)
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Valerie Phillips of Kaysville writes about food topics for the Deseret News, and blogs at www.chewandchat.blogspot.com. She was the Deseret News food editor from 2000-2010, worked at the Standard-Examiner from 1988-2000, more ..
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Thanksd for this article. I was widowed almlost two years ago and preparing one person meals is a challenge. I found my old crock pot in the basement storage room last week and have been looking for the book that came with it. With the information in More..
You, yum and more yum! Thank you!
whatever happened to using real ingredients, like fresh vegetables instead of so much canned stuff and prepared in the roll biscuits? Skip the cream cheese and the sour cream and try real cooking.