Whats a good recipe for Turkey Breast Tenderloins?!
Answers: I have this in my freezer and just wondering how should I make it? What with? Any suggestions would help. Thanks!
Turkey Pot Pie!!!!
Use 1 cup of milk, 2 cans cream of potato soup, bag of frozen mixed veggies and diced turkey. Heat all, put HALF into a 9 in pie crust (I just use the refrigerated one) and cover with crust. Bake at 350 for 30 minutes or until golden brown.
I say half, so you could make two or store the other half in the freezer until next time. I usually add potatos to mine, but take out the half first, since potatos don't do well in the freezer.
INGREDIENTS
455 g turkey tenderloins
45 ml soy sauce
15 ml Dijon-style prepared mustard
2 g dried rosemary, crushed
DIRECTIONS
Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear
FETTUCCINE WITH PEPPER SAUCE
Colorful peppers brighten the easy soup-based sauce.
Nonstick spray coating
1 1/2 c. broccoli flowerets or 1 med. pears, cored & chopped
1 med. red, green or yellow sweet pepper, cut into 3/4" squares
1 med. onion, chopped (1/2 c.)
1 tbsp. cooking oil
12 oz. skinless, boneless chicken breast halves or turkey breast tenderloin steaks, cut into strips
1 (10 3/4 oz.) can reduced-sodium or regular condensed cream soup (chicken, celery or broccoli)
1/2 c. water
1 tsp. dried basil, crushed
1/2 c. shredded low-fat cheese (Cheddar or Swiss) (2 oz.)
8 oz. fettucini or other noodle
Spinach, carrot or whole wheat, cooked, drained & kept warm
Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Stir-fry broccoli or pear, sweet pepper and onion for 3-4 minutes; remove from skillet. Add oil to skillet. Add poultry; stir-fry 3-4 minutes or until no longer pink.
Add condensed soup, water and basil to skillet; mix thoroughly. Stir in sweet pepper mixture. Bring to boiling; reduce heat. Add cheese; cook and stir until cheese is almost melted. Serve over hot cooked pasta.
Take the tenderloins and pound them out flat. Next, take some Dijon mustard and spread lightly over tenderloins. Next, take a slice of ham and place one slice on each tenderloin. Next, some finely chopped dill. Roll each tenderloin. Roll each in egg and then bread crumbs; place on a greased cookie sheet and bake at 325 for approximately 2 hours or until tender.