Spicy Turkey Roast

I didn't take a picture of this one, because I didn't do a nice job carving the roast. It was so tasty, that my family tells me I must cook all turkey roasts this way from now on!

Spicy Turkey Roast
Peas and Carrots
Tossed Salad with Black Beans

Ingredients:
Small turkey breast
Buffalo wing seasoning mix packet (Or use ½ tsp cayenne, ½ tsp garlic powder, 1 tsp chili powder, and 1 tsp salt, mixed)
1 package of frozen peas and carrots
¼ head of iceberg lettuce, chopped
½ head of romaine lettuce, chopped
1 tomato, chopped
½ can of black beans, drained and rinsed
Fresh parsley sprigs
Ranch style dressing

In the morning:
Wash the turkey and coat with the seasoning mix.
Spray the crock pot with cooking spray.
Place the turkey breast in the crockpot and cook on LOW for 8 hours.

In the afternoon:
Remove the turkey from the crockpot and let it rest 5 minutes before slicing.
Cook the peas and carrots according to the package directions.
Garnish with parsley.
Mix the lettuce, tomato, and black beans, and toss gently.
This meal can be served with homemade bread leftover from last night’s Craisin Pork Cutlet Meal.

Note: You'll be using leftover turkey and vegetables from this meal to create the turkey pot pies for tomorrow's dinner.