Recipe

Sheet Pan Roasted Turkey and Veggies

Servings: 6
Prep Time:  15 minutes
Cook Time: 25 minutes 

Nutrition:

Ingredients:

• 3 tbsp olive oil
• 1 whole lemon (cut in half, divided use)
• 3 sprigs fresh rosemary (stems removed, chopped)
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 ¼ lbs boneless turkey tenderloins (cut in half)
• 2 bell peppers (1 red, 1 yellow, cut into 2-inch chunks)
• 1 zucchini (cut into 1-inch chunks)
• 1 cup white button mushrooms (cut in half)
• ½ red onion (cut into 1-inch chunks)

Instructions:

1. Preheat Oven:

Preheat the oven to 400 degrees F.

2. Prepare the Marinade and Coat Turkey & Veggies:

In a large bowl, combine oil, juice from 1/2 lemon, rosemary, garlic powder, paprika, salt, and black pepper; mix well. Add turkey and toss until evenly coated. Place on a baking sheet. Add bell peppers, zucchini, mushrooms, and onion to oil mixture and toss until evenly coated. Place vegetables and lemon halves on baking sheet.

3. Roast:
Roast 25 to 30 minutes or until no pink remains in turkey and vegetables are tender. With a pair of tongs, squeeze roasted lemon halves over turkey and vegetables and serve immediately.

Recipe

Sweet Potato Soufflé 

Servings: 12
Prep Time:  20 minutes
Cook Time: 75 minutes 

Nutrition:

Ingredients:

• 1 nonstick cooking spray
• 3 lbs whole sweet potatoes (washed and dried)
• ¼ cup plus 2 tbsp (divided use) low calorie brown sugar substitute 
• ¼ cup orange juice (low sugar or freshly squeeze)
• ½ tsp salt
• ¼ cup ground flax seed
• ½ cup shelled walnut pieces 
• 2 tbsp trans-fat-free margarine 
• 6 egg whites
• ¼ tsp cream of tartar 

Instructions:

1. Preheat Oven:

Preheat the oven to 400 degrees F. Coat a deep 8-inch round or square casserole dish with cooking spray. Set aside.

2. Roast the Sweet Potatoes:

Spray a baking sheet with cooking spray. Arrange the washed and dried whole sweet potatoes (leave the skins on) on the sheet, and generously coat them with cooking spray. Bake for 50-60 minutes, or until tender (test by piercing the largest potato with a knife or fork).

3. Prepare the Sweet Potato Mixture:
Remove the roasted sweet potatoes from the oven and peel off the skins. In a large bowl, whisk or use a mixer to blend the sweet potatoes with 1/4 cup Splenda Brown Sugar Blend, orange juice, and a pinch of salt (optional). Set aside to cool.

4. Make the Walnut Topping:

In a food processor, grind together the walnuts, flax seeds, and 2 tablespoons of Splenda Brown Sugar Blend until it resembles wet sand. Add the Smart Balance Buttery Spread and pulse until just combined. Be careful not to overmix, as it can turn into a paste. Set the mixture aside.

5. Whip the Egg Whites:
In a large glass or metal bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed (or a stand mixer with a whisk attachment) until soft peaks form. The peaks should curl over slightly when the beaters are lifted.

6. Fold in the Egg Whites:
Gradually fold one-third of the whipped egg whites into the sweet potato mixture using a large flat spatula. Gently fold in the remaining egg whites in two more batches until fully incorporated.

7. Assemble the Soufflé:
Pour the sweet potato mixture into the prepared casserole dish. Sprinkle the walnut mixture evenly on top.

8. Bake the Soufflé:
Place the dish in the oven and bake at 400°F for 20 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 15 minutes. Serve the soufflé hot.

Note: The soufflé may deflate slightly after baking, so it’s best served immediately but can be held in a warming oven for later service.