Turkey Tenderloins and Rosemary Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:Chicken Broth or Bouillon, 1 packet (dissolved in 1/4 cup water)Turkey breast meat, 3 pieces about 1lbs in totalMilk, 1%, 1 cup Garlic, 1 tsp mincedSalt, 1 dash Pepper, black, 1 dash Olive Oil, 4 tbsp Red Potato, 4 washedRosemary, dried, 0.5 tsp Garlic Salt, 1 dash
1. Dissolve the Buillon Cube in 1/4 cup boiling water: set aside to cool.
2. Slice the turkey crosswise into 1/2-inch medalions. Place the turkey in the plastic bad with bouillon, milk, garlic, and salt and pepper. Zip shut and refrigerate. Marinate for at least 8 hours, up to a full day.
3.Drain the turkey and discard the marinade. Pour 2 tbsp olive oil into a large skillet over med-hight heat; when hot, add the turkey. Cook until the turkey is no longer pink; you want to sear but not burn it.
4. Meanwhile in another large skillet, heat 2 tbsp olive oil. Add the potatoes, rosemary, and garlic salt to taste. Saute on medium-high heat, stirring frequently until soft.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PEZERELLA.
2. Slice the turkey crosswise into 1/2-inch medalions. Place the turkey in the plastic bad with bouillon, milk, garlic, and salt and pepper. Zip shut and refrigerate. Marinate for at least 8 hours, up to a full day.
3.Drain the turkey and discard the marinade. Pour 2 tbsp olive oil into a large skillet over med-hight heat; when hot, add the turkey. Cook until the turkey is no longer pink; you want to sear but not burn it.
4. Meanwhile in another large skillet, heat 2 tbsp olive oil. Add the potatoes, rosemary, and garlic salt to taste. Saute on medium-high heat, stirring frequently until soft.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PEZERELLA.
Nutritional Info Amount Per Serving
- Calories: 205.1
- Total Fat: 14.7 g
- Cholesterol: 9.9 mg
- Sodium: 508.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.0 g
- Protein: 6.0 g
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