Use your slow cooker to make a creamy soup that's loaded with lean turkey, potatoes and mushrooms.
In a 6-quart slow cooker, combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Transfer turkey to a cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In a small bowl stir together evaporated milk and cornstarch; stir into mixture in cooker. If using low-heat setting, turn cooker to high-heat setting.
Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.
If desired, serve topped with nuts and/or cranberries.
Tip: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
3 lean protein, 1 vegetable, 1/2 milk, 1/2 starch