Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Mini Thanksgiving in July July 26, 2010

Turkey Tenderloin, Smashed Potatoes, Jellied Strawberries with Citrus Peel

Jamie says:  I felt like having a mini Thanksgiving in July. This is significant for a couple or reasons: 1)  I don’t think I’ve EVER made turkey before (unless you count preparing turkey deli meat in a sandwich);  2) For some reason, we didn’t eat much turkey at home, and when we did, it wasn’t a favorite;  3)  Buying and cooking the turkey was an adventure;  4) I am not a fan of mashed potatoes unless they are Grandma’s.  I made two variations because Kathryn voted for the typical mashed potatoes with “butter” and I thought it would be interesting to try them with olive oil. Here’s my first attempt at a mini Thanksgiving (July is good practice): 

Turkey Tenderloin  

Ingredients:
  • 3/4 lb Publix boneless turkey tenderloins, premium
  • 1 Tbsp olive oil
  • 1/8 tsp freshly ground pepper
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 2 tsp Northwoods Seasoning

Directions: 

  1. Butterfly cut turkey tenderloin. Add olive oil, salt, peppers, and Northwoods Seasoning to both sides.
  2. Cook on baking sheet in pre-heated oven according to directions on package ~ 350 degrees Farenheit for 30 minutes.
  3. Reserve the drippings for gravy for the smashed potatoes. Serves: 2. Enjoy!

Smashed Potatoes with Olive Oil 

Ingredients: 

  • 3/4 lb Ruby Gold potatoes (small red potatoes)
  • 2 Tbsp olive oil
  • 1 Tbsp parsley
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp freshly ground pepper

Directions: 

  1. Wash potatoes and put in a veggie steamer over boiling water until slightly soft (~20 minutes).  Drop into boiling water for final cooking (~2 minutes).
  2. Drain potatoes. With a fork, mash potatoes and add in olive oil, parsley, salt, and pepper.  Serves: 2.  Enjoy!

 Smashed Potatoes with “Butter” 

Ingredients: 

  • 3/4  lbs Ruby Gold potatoes (small red potatoes)
  • 2 Tbsp Smart Balance
  • 2 Tbsp skim milk
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/8 tsp black pepper

Directions: 

  1. Wash potatoes and put in a veggie steamer over boiling water until slightly soft (~20 minutes).  Drop into boiling water for final cooking (~2 minutes).
  2. Drain potatoes. With a fork, mash potatoes and add in Smart Balance, milk, salt, and pepper.  Top with turkey gravy. Serves: 2.  Enjoy!

Strawberries with Citrus Peel 

Ingredients: 

  • 1 bag Publix frozen strawberries
  • 3/4 cup sugar
  • 3/4 cup water
  • Citrus peel (grapefruit or orange), washed

Directions: 

  1. Cook strawberries, sugar, water, and citrus peel  in a pot on high, stirring, until thickened.  Serves: 10.  Enjoy!

The turkey was surprisingly good and moist.  Both of the smashed potatoes were a hit, but I do have to say, Kathryn’s recommendation (with the Smart Balance) was better because the gravy went well with them. 

  • Nutrition note:  Turkey is a good source of lean protein.
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