Pic by ‘Taste of Home’ website…..I forgot to take a pic?!! Oh…& I had a rainbow of veggies…
So with my new ‘foods list’ in hand I’ve set about switching out chicken for turkey….& eliminating some veggies which I normally love – for awhile at least. It can be a challenge to find foods you ‘can’ eat at first….but with the help of the internet & some creativity it ain’t that hard!?! This is a very tasty recipe with my twist to it , & it’s a low fat option too. 😉
Ingredients:
- 3 turkey breast tenderloins
- 1C dry wine or apple juice
- 3 spring onions, chopped
- 3 tsp dried Sage
- 2tsp dried Thyme
- 6tsp olive oil
- 1-2 tsp finely chopped garlic
- 1tsp ground black pepper
- 3/4tsp Himalayan salt, ground
- 4tsp cornflour
- 1C chicken bone broth/stock
Method:
- In small bowl combine wine/juice, spring onions, 4tsp olive oil, garlic, sage & thyme. Coat & cover to marinate for at least 4hrs in fridge. Cover & refrigerate the remaining marinade separately.
- Remove turkey & discard marinade. Sprinkle pepper & 1/2tsp salt over turkey. In a large non-stick pan, cook turkey in remaining oil for 5-6mins on each side, or until cooked through. Remove & keep warm.
- In another small bowl, combine cornflour, broth, reserved marinade & remaining salt until smooth. Pour into skillet & bring to boil, stirring for 1-2mins or until thickened.
- Slice turkey, serve with veggies & sauce. Serves 3-4.
A modified recipe from “Taste of Home” website.