Last week I had some cornbread dressing and thus started my craving for anything turkey and dressing related. So my first recipe since this craving is a Weight Watchers turkey breast recipe. I limited myself to turkey only as I am sure I am over points with all the dressing I had already eaten. This was a good meal and I really enjoyed the carrots and potatoes.
Also, if you haven’t yet tried the Dole Fruit Crisps — do yourself a favor and go buy them. They are so good. Especially warmed in the microwave. It’s like eating an apple crisp without all the calories.
Turkey With Honey-Roasted Carrots
POINTS® Value: 4
Servings: 4
Ingredients:
4 medium carrot(s), peeled and cut into 2-inch pieces
1/4 tsp dried thyme
1 tsp vegetable oil
1 medium red onion(s), cut into 1-inch pieces
2 1/2 Tbsp apple cider vinegar
2 Tbsp honey
1 pound(s) boneless, skinless turkey breast(s), four 4-oz pieces
1 1/2 cup(s) fat-free chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions:
Preheat oven to 400°F.
In a 9 X 13-inch roasting pan, combine carrots, thyme and oil. Add 1/2 cup of broth to pan and cook 12 minutes.
Meanwhile, mix together onion, vinegar and honey in a small bowl; add to roasting pan and cook 10 minutes more.
Reduce oven temperature to 325°F. Add turkey to roasting pan and coat with remaining 1 cup broth. Season with salt and pepper and continue to roast until turkey is cooked through, about 12 to 15 minutes.
Remove turkey from oven and transfer to platter. Remove vegetables from pan with a slotted spoon and place on top of turkey; cover and keep warm. Pour pan juices into a small saucepan and boil until reduced to about 1/3 cup. Drizzle over turkey and vegetables; serve.
* Note: I actually doubled each of the cooking times so that my carrots were tender and the turkey was browned. *
Roasted Fingerling Potatoes
POINTS® Value: 1
Servings: 4
Ingredients:
12 oz potato(es), fingerling, well-scrubbed, sliced in half lengthwise (My store didn’t have fingerling potatoes so I used small red potatoes)
1 medium garlic clove(s), minced
1/2 cup(s) canned chicken broth, divided
1 Tbsp rosemary, fresh (plus extra sprigs for garnish)
1/8 tsp kosher salt, or to taste
1/8 tsp black pepper, or to taste
Instructions:
Preheat oven to 400°F.
In a small roasting pan, combine potatoes, garlic, 1/4 cup of broth, rosemary, salt and pepper.
Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Yields about 1/2 cup per serving.
*Note: The red potatoes took longer to cook so I doubled the time*
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