Healthy Holiday Recipes

Holidays & & Travel Recipes & & Kitchen

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Turkey Tenderloin with Cranberry Sauce.

Ingredients:.

8 oz turkey tenderloin.
1/2 jar Walden Farms Cranberry Sauce & & Fruit Spread.
Zest of one orange.
Juice of one orange.
2 Tbsp fresh ginger, minced.
Salt & & pepper (to taste).
Fresh rosemary (to taste).

Active ingredients:.

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Baked Ratatouille.

Directions:.
While oven is heating, season the tenderloin with salt, pepper, orange juice, orangezest, ginger and rosemary. When ready, put the tenderloin inthe oven for 20 to 25 minutes. Top with cranberry sauce and delight in

1 4.5 oz can diced tomatoes.
3 medium roma tomatoes.
2 medium zucchini.
1 little onion.
1 Tbsp Walden Farms Balsamic Vinaigrette.
1 tsp basil.
1 tsp thyme.
1 tsp rosemary.
3 cloves garlic.
Salt & & pepper (to taste).

Instructions:.
Pre-heat the oven to 375 ° F. While oven is heating, combine dicedtomatoes, Walden Farms Balsamic Vinaigrette, basil, thyme, rosemary, and a pinch of salt to a blender. Puree up until smooth, then spread out the sauce in a thin layer in a round casserole dish.Then, wash & & dry veggies prior to slicing into 1/2- inch pieces.Once all vegetables are cut, arrange the pieces into a spiral, rotating veggies. When done, spray the top with a littlezero-calorie cooking spray and sprinkle with salt and pepper totaste. Bake in the oven for 30-35 minutes up until veggies aretender and sauce is bubbling. Get rid of from the oven, enable tocool, and portion according to your meal strategy

Active ingredients:.

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Cauliflower Stuffing.

1 medium head cauliflower, cut into bite size pieces.
2 Portobello mushrooms, sliced.
1 medium onion, sliced.
1/2 cup celery, thinly sliced.
1 Tbsp garlic, minced.
1/2 tsp dried thyme.
1/2 tsp dried sage.
2 Tbsp parsley, sliced.
Salt & & pepper (to taste).

Directions:.
In a big bowl, stir togetherthe chopped cauliflower, onion, celery and garlic. Toss with thethyme, sage, salt, parsley, and pepper. Return the pan to the oven and roast till the stuffingis browned, about 15 more minutes.

While oven is heating, season the tenderloin with salt, pepper, orange juice, ginger, orangezest and rosemary. When all set, put the tenderloin inthe oven for 20 to 25 minutes. While oven is heating, integrate dicedtomatoes, Walden Farms Balsamic Vinaigrette, basil, thyme, rosemary, and a pinch of salt to a blender. Bake in the oven for 30-35 minutes until vegetables aretender and sauce is bubbling. Return the pan to the oven and roast till the stuffingis browned, about 15 more minutes.

* Serving size based on individual calorie allocation as identified by a RM medical provider.

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