I found these in the Walmart Superstore and decided to give them a try for dinner - and what a winner!! They were eaten so fast I couldn't get a picture of the finished meal but I promise I will make them again and come back and put one here. If you click on the picture you are taken to the Jennie-O site that shows their nutritional value - only 1.5 grams of fat per serving.
I made Apricot-Herb Roasted Turkey Tenderloin, Skinny Mashed Potatoes, Light Cranberry Sauce and Pear Walnut Salad for dinner - all in about 30 minutes or less.
Roasted Turkey Tenderloin
Preheat oven to 350 degrees. Place tenderloins in baking dish and coat with apricot jam. Add chopped onions and top the tenderloins with rosemary, thyme, black pepper and granulated garlic/parsley mix. Bake until done, about 25 minutes. Remove from oven and let stand for 5 minutes before slicing.
Meanwhile make a batch of skinny mashed potatoes and light cranberries.
Serve with Pear Walnut Salad:
1 bag ready-to-serve romaine lettuce
1 slice cheddar cheese cut in thin strips
2 tablespoons toasted walnut pieces (use toaster oven on light setting)
1/4 red or green bell pepper, sliced thin strips
1 pear, cored and cubed, peel left on
1 carrot, shredded
1 lemon, grated zest and juice
1 tablespoon olive oil
fresh cracked black pepper
Toss ingredients together and serve.
This was a fast 30 minute dinner that had holiday charm and disappeared with gusto!
Here is the link to a selection of Holiday Recipes.
And here are our Holiday Education Products.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.