1 large zucchini, halved lengthwise and sliced (1 1/2 cups)
2 tablespoons fresh lemon juice
Calories per serving 244
Fat per serving 6g
Saturated fat per serving 1g
Cholesterol per serving 52mg
Fiber per serving 6g
Protein per serving 19g
Carbohydrates per serving 29g
Sodium per serving 695mg
Iron per serving 2mg
Calcium per serving 67mg
How to Make It
Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours.
Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice.
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