Zesty Lemon and Herb Roasted Turkey Breast with Potatoes

Zesty Lemon and Herb Roasted Turkey Breast

Ingredients

  • ½ tablespoon light olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon lemon zest
  • 1 turkey breast half
  • 1 cup nonfat, low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 large clove garlic, cut in half
  • sea salt and freshly ground pepper to taste

Preparation:

Preheat the oven to 375ºF.

In a small bowl, combine the oil, rosemary, lemon zest, salt, and pepper. Place the turkey breast in a roasting pan and brush with the rosemary mixture. Pour in the broth and lemon juice and toss in the garlic. Roast, uncovered, until the juices run clear when pierced and a meat thermometer reads 160ºF when placed in the thickest part of the meat, about 1- 1 ½ hours. Transfer the turkey to a cutting board and tent loosely with foil for 10 minutes to rest.

While the meat is resting, place the roasting pan over a medium heat. Scrape up the brown bits from the bottom of the pan and mash the garlic into the sauce. Simmer the sauce until it reduces by half and strain.

To serve, carve the turkey breast into ½-inch thick slices and spoon the sauce over top.

Silky Mashed Sweet Potatoes with Rosemary

Ingredients

  • 1 pound sweet potatoes, peeled and cut into approximately 1-inch cubes
  • 1 teaspoon sea salt
  • 1 tablespoon light olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 small clove garlic, minced
  • ¼ cup nonfat milk
  • sea salt and freshly ground pepper to taste

Preparation

Place the sweet potatoes in a large pot with enough water to cover them by 1 inch. Bring the water to a boil and add the 1 teaspoon sea salt. Cook the potatoes until they are tender and can be mashed with a fork, about 10 minutes. Drain and set aside in the colander.

Place the same pot used to boil the sweet potatoes over medium heat. Add the oil followed by the rosemary and garlic and cook until you can smell the aroma of the garlic. Add the reserved potatoes, milk, salt and pepper. Cook, smashing, until they reach your desired consistency.

Roasted Brussels Sprouts with Apple and Walnut

Ingredients

  • 2 pounds Brussels sprouts, halved
  • 1 tablespoons light olive oil
  • 1 gala apple, cut into 1” chunks
  • sea salt and freshly ground pepper to taste

Preparation:

Preheat oven to 400ºF.

Place the Brussels sprouts, oil, salt, and pepper on a baking sheet and toss to coat. Roast in the oven for 40 minutes, then toss in the apple chunks. Roast until the apples are browned and tender, about 20 additional minutes.

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