It was the kind of day that I made a turkey tenderloin recipe for dinner and also used up all the old vegetables in the crisper. In a few days, it was to the point I would have to toss out the vegetables. Indeed, I did toss out some old cucumbers which had spoiled and were mushy. There was no saving them. I also washed out my crisper.
So, I had a package of skinless turkey tenderloins. The refrigerator had four bags of half used carrots, old green spring onions, a few mini homegrown onions, wilted celery and one ear of fresh corn. In the freezer I had an 8 ounce package of frozen cranberries.
So here is what we made for dinner.
Turkey Tenderloins Recipe
This is an easy recipe to make and also I used up a bunch of old produce.
Ingredients
- Carrots, approximately 8 large
- Green Spring Onions, approximately 4, sliced thinly
- Celery, one stalk
- Olive Oil, approximately two tablespoons
- Balsamic Vinegar, two splashes
- Turkey Seasoning, three pinches
Directions
- Prepare pan, spray with nonstick cooking spray. Preheat oven to 325 F. degrees as per package instructions.
- Peel and wash carrots, cut into thirds and remove the tops.
- Place turkey tenderloins in pan, add sliced carrots, celery and sprinkle with green onions.
- Sprinkle olive oil over tenderloins and vegetables, then splash with balsamic vinegar and turkey seasoning to taste.
- Bake in preheated oven for approximately 1 hour. Check doneness with meat thermometer if needed.
There is actually one or two home grown purple mini onion in this batch.
I like to cut my carrots into thirds–quick and easy.
To go with my meal, I had one 8 ounce bag of frozen cranberries in my freezer section. Again, I am thinking this is a perfect time to use up those frozen cranberries. Although on the package, it said the frozen fresh cranberries were to good to eat up to a year. However, nothing goes better with turkey than fresh cranberry sauce.
Quick Healthy Cranberry Sauce
Since I didn’t want to add a bunch of sugar to the sauce, I decided to use single use packages of Stevia sweetener. I, also, had a very small bag of fresh cranberries, only 8 ounces.
Ingredients
- Organic Cranberries, one 8 ounce bag
- Dash of Cinnamon
- Orange gratings from 1/2 Orange
- Fresh Orange Juice from 1/2 Orange
- Stevia Sweetener Packages, approximately 7-8
Directions
- Run cold water over cranberries to slightly defrost. Pick out and discard any bad fruit.
- Heat 2/3 cup of water in pan until boiling, add cranberries, sweetener, orange gratings and orange juice.
- Cook for about 6-8 minutes. Cranberries will pop when done. Remove from heat and serve. You can also cool and refrigerate the sauce at this point. It will give the sauce time for the flavors to blend.
- Be sure to taste the cranberry sauce at this point to make sure you added enough sweetener to the sauce. Cranberries tend to be very tart. If needed, add another package or two of sweetener.
Turkey Tenderloins Meal Ending Notes
This was a delicious meal, easy to make and impressive to serve. Unlike a whole turkey, the turkey tenderloins baked in about an hours’ time.
For side dishes, I used one leftover ear of corn which I cut into thirds, also frozen broccoli.
I used mini bowls to serve a scoop or two of cranberry sauce.
The turkey tenderloins were easy to cut, nutritious and, of course, delicious. The carrots had a nice flavoring with the balsamic vinegar and olive oil.
This was definitely a great turkey meal with few leftovers. Now to go shopping for more produce.