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Turkey With Italian Roasted Vegetables

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Turkey With Italian Roasted Vegetables
  • Prep 15 min
  • Total 55 min
  • Ingredients 7
  • Servings 4
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Enjoy this turkey and vegetable dinner that’s ready in less than an hour.
Updated May 28, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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

340 Calories, 14g Total Fat, 31g Protein, 23g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
340
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
320mg
14%
Potassium
920mg
26%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
13%
Sugars
8g
Protein
31g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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