Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 2 servings
|1||cup diced green bell peppers|
|1||cup thinly sliced carrots|
|1||cup thin onion wedges|
|8||ounces mushrooms, cut into halves*|
|2||cloves garlic, chopped|
|1||tablespoon balsamic vinegar or red wine vinegar|
|1||teaspoon olive oil|
|1/8||teaspoon salt, divided|
|1/8||teaspoon black pepper, divided|
|1-1/2||teaspoons country-style Dijon mustard|
|6||ounces turkey tenderloin|
|Nonstick cooking spray|
*Cut large mushrooms into quarters.
- Preheat oven to 400°F. Line 15X10-inch baking pan with heavy-duty foil.
- Combine bell peppers, carrots, onions, mushrooms, garlic, vinegar, oil, half of salt and half of pepper in large bowl, tossing to coat vegetables evenly with seasonings. Spread vegetables onto prepared pan. Bake 15 minutes.
- Meanwhile, spread mustard over top of turkey. Combine paprika, remaining salt and pepper in small bowl. Sprinkle over turkey. Lightly spray top of turkey with cooking spray.
- Remove vegetables from oven. Stir vegetables and push to edges of pan. Place turkey in center of vegetables.
- Roast 20 minutes. Stir vegetables. Roast 20 minutes more or until turkey is no longer pink in center (170°F). Let turkey stand 5 minutes. Slice turkey across the grain into 1/2-inch-thick slices.
- Divide sliced turkey between two plates. Place 1 cup vegetables on each plate.
|Serving Size:||about 2-1/2 ounces roasted turkey with 1 cup vegetables|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||18 %|
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