Directions:
- Place turkey in a 3-qt. slow cooker. In a small bowl, combine the water, pickle juice, soup mix and jalapeno peppers; pour over turkey. Cover and cook on low for 6-8 hours or until meat is tender. Remove turkey and shred with two forks. Transfer to a small bowl.
- Strain cooking juices, reserving 1/2 cup juices. In another small bowl, combine the yogurt, mustard, pepper and reserved cooking juices. Pour over turkey; toss to coat. Serve on rolls. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.27 Kcal (809 kJ) | ||
| Calories from fat | 22.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 4% | |
|---|---|---|---|
| Cholesterol | 3.22mg | 1% | |
| Sodium | 871.29mg | 36% | |
| Potassium | 82.9mg | 2% | |
| Total Carbs | 35.19g | 12% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 8.54g | 17% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.8mg | 32% | |
| Calcium | 115mg | 11% | |
| Amount Per 100 g | |||
| Calories | 91.34 Kcal (382 kJ) | ||
| Calories from fat | 10.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 4% | |
|---|---|---|---|
| Cholesterol | 1.52mg | 1% | |
| Sodium | 411.76mg | 36% | |
| Potassium | 39.18mg | 2% | |
| Total Carbs | 16.63g | 12% | |
| Sugars | 1.25g | 11% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 4.03g | 17% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 2.7mg | 32% | |
| Calcium | 54.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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