Slow-Cooker Shredded Turkey Gyros

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tablespoons butter or margarine, softened

cloves garlic, finely chopped

teaspoon salt

1 1/2

teaspoons dried oregano leaves

teaspoon red pepper sauce

1 1/2

lb turkey thighs, skin removed

medium red onion, halved, sliced (1 cup)

cup plain yogurt

teaspoon dried dill weed

cloves garlic, finely chopped (about 1 teaspoon)

1/2

small cucumber, unpeeled, finely chopped (1/2 cup)

pita fold breads (without pocket)

3/4

cup chopped tomatoes

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1

Spray 4-quart slow cooker with cooking spray. In small bowl, mix butter, garlic, 3/4 teaspoon of the salt, the oregano and pepper sauce. Rub mixture onto turkey thighs.
2

Place onion in slow cooker; top with turkey thighs. Cover; cook on Low heat setting 7 to 9 hours or until turkey pulls apart easily with fork. Meanwhile, in medium bowl, stir together the yogurt, dill, garlic, cucumber and remaining 1/4 teaspoon salt; cover and refrigerate until serving.
3

Remove turkey from slow cooker; remove from bones. Shred turkey; stir into mixture remaining in slow cooker. Using slotted spoon, divide meat and onion mixture among 6 pita folds. Top with yogurt sauce; pass additional sauce at table.

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To save even more money on this budget-conscious recipe, substitute hamburger buns, usually value priced, for the pita folds.
To save calories, use non-fat yogurt.
Top with fresh tomatoes from your garden.

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Nutrition Information

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.