Turkey With Italian Roasted Vegetables

Enjoy this turkey and vegetable dinner that’s ready in less than an hour.

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Servings 4

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ingredients 7
Prep Time 15 min
Total Time 55 min

Ingredients

1: lb. fresh turkey tenderloins

2: medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes

1: medium red or green bell pepper, cut into 8 pieces

1: medium onion, cut into wedges

1: (8-oz.) pkg. fresh whole mushrooms

1/2: cup purchased Italian salad dressing

1/2: teaspoon garlic-pepper blend

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Directions

1 Heat oven to 400°F. Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray.
2 In large bowl or resealable food storage plastic bag, combine all ingredients; mix well. Remove turkey and vegetables from bowl or bag; place in sprayed foil-lined pan. Discard remaining salad dressing.
3 Bake at 400°F. for 30 to 40 minutes or until turkey is fork-tender, its juices run clear, and vegetables are tender.

EXPERT TIPS

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Expert Tips

If your family prefers the taste of chicken over turkey, use one pound of boneless skinless chicken breasts or thighs instead of the turkey tenderloins. Using 8 to 10 new potatoes in place of the russet or Idaho potatoes also provides a nice change of pace.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 340
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 320mg; 320%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 3g 3% Sugars 8g 8% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 50%;
Calcium: 6%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;