Food tips

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient


Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.














Slow Cooked Turkey Breast with Mushroom Sauce Recipe
Slow Cooked Turkey Breast with Mushroom Sauce Category Slow Cooker Recipes 
Views 163 
Ratings 0 
Ingredients And Procedures
Ingredients
1eachturkey, breast, completely thawed
2tablespoonbutter, or margarine, melted
2tablespoonparsley, fresh, finely chopped
1/4teaspoontarragon
1paprika
1/4cupsherry, or dry white wine
1/2teaspoonsalt
1/8teaspoonpepper, white
  
  ---MUSHROOM SAUCE---
1drippings
1eachmushrooms, can, undrained
2tablespooncornstarch
1/4cupwater, or sherry wine
1/4teaspoontarragon
1salt, to taste
1pepper, to taste

Directions:

Rinse turkey breast, drain well and pat dry with paper towel. Place, skin side up in slow cooker. Brush with butter. Sprinkle with parsley, tarragon and paprika. Add wine, salt and pepper. Cover and cook on high setting for 1 hour, then turn to low setting for 6 to 7 hours. Internal temperature of breast should reach 170 when done.

Slice and serve with mushroom sauce.

Sauce: Strain drippings from slow cooker into large liquid measure. Spoon off fat. Add mushrooms to drippings and enough water to make 1 - 3/4 cupfuls. Dissolve cornstarch in water or wine and stir into drippings. Pour into saucepan, add tarragon and season to taste with salt and pepper. Cook over medium to low heat, stirring constantly, until thickened and clear.
 
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