Turkey With Italian Roasted Vegetables

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

  • prep time 15 min
  • total time 55 min
  • ingredients 7
  • servings 4

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
  • 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.
  • 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;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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