Baked Turkey Tenderloin
2 lbs. turkey breast tenderloins
1/4-1/2 cup butter
2 Tbsp. Cajun seasoning, optional
1 small onion, sliced
2 carrots, sliced
2 potatoes, diced
In a glass dish, lay a large piece of foil, large enough to wrap the veggies and meat.
Place the vegetables on top of the foil, followed by the turkey loin. Rub the seasoning on top of the meat. Lay the butter on top.
Wrap the packet completely with the foil. Use an additional piece of foil, and wrap it again, with both seams on top.
Bake in a 350 oven for an hour and 20 minutes, or until the meat reaches 160 and the vegetables are tender.
Let it rest for 10 minutes or so before serving. Makes 3 servings.
6 yellow squash
4 Tbsp. butter
2 cups shredded cheese
Preheat oven to 350.
Chop yellow squash and onion into small, uniform pieces.
Add the squash and onion to a medium sized pot and cook in butter over medium heat until soft and mushy.
Season cooked mixture to taste.
Beat the egg with a fork and add it to the squash mixture.
Add one cup of shredded cheese to the mixture and stir until melted and mixed.
Pour mixture into casserole dish and top with remaining cheese.
Bake for 30 minutes or until cheese is lightly browned. Makes 4 servings.
1 large orange
1/4 cup plus 2 Tbsp. sugar
2 (10-oz.) packages fresh cranberries
Chopped pecans to taste, optional
Grate orange rind and place in a food processor.
Peel and section orange over the bowl of food processor. Add orange sections, sugar and cranberries to processor; process until coarsely chopped.
Cover and refrigerate at least 1 day. Makes 4 servings.
Note: Allow at least 1 day in the refrigerator to marry the bright, fresh flavors. Can make up to 3 days ahead.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.