Crockpot Italian Turkey Dinner (5.5 Points)

Makes 6 servings

2 (1 lb.) turkey thighs, skin removed
1 (14.5 oz.) can diced tomatoes with Italian-style herbs, undrained
2 tbs. tomato paste
2 cloves garlic, minced
1 cup uncooked couscous
1 1/2 cups water
2 cups sliced zucchini

Place turkey thighs in 3 1/2-4 qt. slow cooker. In small bowl, combine tomatoes, tomato paste and garlic; mix well. Pour over turkey. Cover; cook on LOW for 6-8 hrs. About 25 min. before serving, cook couscous in water as directed on pkg. Stir zucchini into tomato mixture. Cover; cook on HIGH for an additional 20 min. or until zucchini is tender.

To serve, remove bones from turkey. Stir gently to break up turkey.

Per serving: cal 270 , fat 5 g , sat fat 2 g , chol 55 mg , carb 31 g , fib 3 g , prot 24 g Points: 5.5