| 1 | pound turkey breast tenderloins |
| 1/3 | cup dried cranberries, dried cherries or currants |
| 1/4 | cup orange juice |
| 1/3 | cup reduced-calorie maple-flavored syrup |
| 1 | tablespoon margarine |
| 1/4 | teaspoon ground cinnamon |
| 1 | can (23 ounces) sweet potatoes in light syrup, drained |
Serve with...
Waldorf Salad
Total Time:
10 min
| 1. | Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. |
| 2. | While turkey is cooking, heat cranberries, orange juice, maple syrup, margarine and cinnamon to boiling in 1-quart saucepan. Arrange sweet potatoes around turkey. Pour orange juice mixture over turkey and potatoes. |
| 3. | Cover and cook over low heat 10 minutes. Uncover and cook about 5 minutes longer or until sauce is slightly thickened and juice of turkey is no longer pink when centers of thickest pieces are cut. |
|
| Sweet potatoes were the original potato! Long before white potatoes arrived on the scene, sweet potatoes were simply known as "potatoes." |
|
| Mix things up when you use a combination of dried cranberries, cherries and currants for the 1/3 cup of dried fruit. |
Nutrition Information:
320 ( 35 ); 4 g ( 1 g); 75 mg; 170 mg; 47 g ( 4 g); 28 g 100 %; 14 %; 4 %; 14 % 2 ; 1 ; 3