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Prep 15min
Total55min
Ingredients7
Servings4
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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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Steps
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.
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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.
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