March 5, 2015.
Recipe # 64.

                                                                     Turkey Stew

3 Pounds Turkey Breast Roasted and cut into cubes. (Remove skin and bone first).
1 Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Carrots; cleaned and cut into chunky pieces.
5 Potatoes; peeled and cut into small cubes.
1/2 Pound Frozen Small Green Peas.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned salt Substitute to taste.
Pepper to taste.

Measure the Turkey and use 2-3 Cups.
Put the Turkey into the Crock-Pot.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on Low for 4-5 hours.