Friday, January 16, 2009

Greek Style Meatballs and Artichokes

Greek Style Meatballs and Artichokes-- -WW

1 serving cooking spray
1 pound uncooked ground turkey breast
1/2 teaspoon table salt or more to taste
1/4 teaspoon ground sage or more to taste
8 small uncooked new potatoes, scrubbed, unpeeled
9 ounces frozen artichoke hearts
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1 cup canned chicken broth
1 tablespoons cornstarch
1 tablespoons fresh lemon juice

Coat a 12 inch nonstick skillet with cooking spray. Season turkey with
salt and sage; shape into 1 inch balls. Add turkey to skillet and
brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5
quart slow cooker. Add potatoes, frozen artichoke hearts oregano,
pepper and broth; cover and cook on high heat for 5 to 6 hours. When
layering the ingredients in your slow cooker, arrange the artichoke
hearts near the top so they don't overcook. Do not thaw the artichokes
first. Or, add the artichokes toward the end of the cooking process if
you prefer a firmer texture. About 15 minutes before serving, spoon
cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and
lemon juice; stir well. Stir into slow cooker, cover and cook on low
heat for 15 minutes more. Makes about 1 2/3 cups per serving.

Serves 6. 4 points per serving.