Tuesday, April 3, 2012

Plop, Plop

No, the title of this post is not about that old Alka-Seltzer commercial, nor is it indicative of my cooking.

Rather, "plop, plop" is in reference to the following conversation that actually took place today:

Kid: "What are you making for dinner?"
Me: "Turkey."
Kid "What do you mean? You're just going to plop down some turkey and call it a day?"

After I finished biting my tongue, I calmly explained that my refined cooking requires much more than plopping food down.

However, in reality, the kid kind of had it right tonight. This meal required little more than dumping some basic ingredients into a dish, plopping and rolling the turkey around and then baking it. Maybe the kid is onto something.

Turkey Tenderloin with Rosemary
Source: American Heart Association Low-Salt Cookbook, 3rd Edition (2006)

  • Cooking spray
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary or 1 tsp dried (used dried)
  • 1 tsp lemon juice
  • 1 medium garlic clove, minced
  • 3/4 tsp lemon pepper (skip)
  • 1 lbs turkey breast tenderloin
  • 1/4 c. chicken broth (used no-salt added)
  • 1 tbsp dry white wine or chicken broth (used wine)
  • Preheat the oven to 350 degrees.
  • Spray a 12x8x2 glass baking dish with cooking spray. Put the olive oil, rosemary, lemon juice, garlic and lemon pepper in the baking dish, stir. Roll (or plop) the turkey in the mixture, coating well. Bake for 20 minutes, then turn and bake for 20-25 more mins.
  • Transfer turkey to a cutting board, retaining liquid in baking dish and leaving oven on. Let the turkey stand for 5 mins and cut.
  • Meanwhile pour the broth and wine into the baking dish, scraping to dislodge browned bits. Stir well. Return to oven for 3-4 mins or until broth is heated through. Pour broth over turkey slices.
Yield: 4 servings (3oz turkey per serving)
Per serving: 161 cals; 4.5g fat (1g sat, 0.5g poly, 2.5g mono); 77mg chol; 52mg sodium; 1g carb; 27g protein

After being uber-excited about the turkey possibilities and requesting approximately a 10oz serving (which he did not get), the kid decided he did not like the rosemary and attempted to pick it all off before giving up on the meal. I liked the rosemary and thought the flavor was nice and light. The hubs thought it was good, albeit a little bland. This gets major props for weeknight ease and super healthy goodness.

Three Forks

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