Get a quick burst of Mediterranean flavors with bottled dressing, a speedy way to season this turkey, mushroom, and tomato bake.
(1/2-lb.) turkey breast tenderloins
large russet potatoes (about 1 lb.), unpeeled, cut into 1-inch pieces
(9-oz.) pkg. frozen artichoke hearts, thawed, drained
cup purchased Greek vinaigrette salad dressing
(3-oz.) portobello mushroom cap, cut into 1/2-inch-thick slices
Italian plum tomatoes, quartered
green onions, cut into 1/2-inch pieces
Heat oven to 425°F. Spray 15x10x1-inch pan with nonstick cooking spray. Arrange turkey tenderloins, potatoes and artichoke hearts in sprayed pan. Brush with about half of the salad dressing.
Bake at 425°F. for 30 minutes.
Remove pan from oven. Turn turkey over and stir vegetables. Add mushroom slices, tomatoes and onions to pan; brush turkey and vegetables with remaining salad dressing.
Return to oven; bake an additional 15 to 20 minutes or until turkey is fork-tender and juices run clear. To serve, cut turkey crosswise into slices. Serve any pan juices with turkey and vegetables. If desired, season to taste with salt and pepper.
Russet potatoes are also called baking potatoes or Idaho potatoes. These long, low-moisture potatoes have white, starchy flesh and rough brown peels. For baked potatoes, French fries or mashed potatoes, reach for russets.
Look for the Greek vinaigrette in the grocery store bottled salad dressing aisle. Or make your own with olive oil, red wine vinegar, minced fresh garlic and dried oregano. Season the mixture with salt and pepper.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 Vegetable; 3 1/2 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.