Diabetic Side Dish of the Week – Roasted Eggplant and Garlic Salad

August 22, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Roasted Eggplant and Garlic Salad. To make this week’s recipe you’ll be needing Orzo Pasta, Egg Plant, Red Onion, Extra Virgin Olive Oil, Red Pepper Garlic, Parsley, Balsamic Vinegar, Pepper, and Salt. The Dish 112 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Eggplant and Garlic Salad
July is peak time for eggplant and garlic, so you’ll want to swing by your local farmers’ market to stock up on fresh ingredients for this chilled pasta dish…

Ingredients
Preparation time: 10–15 minutes
Cooking time: 7–9 minutes.

1/3 cup orzo pasta
1 small eggplant (about 1/2 pound)
1/2 cup chopped red onion
1 tablespoon extra-virgin olive oil
Nonstick cooking spray
1/2 cup chopped red pepper
2 teaspoons minced garlic
1/4 cup chopped parsley
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 dashes salt

Directions
Yield: 4 servings
Serving size: 1/2 cup each

1 – Bring 2 cups of water to a boil in a small saucepan and add orzo. Cook for about 8–10 minutes until tender, then drain. Yield should be about 1 cup of pasta; set aside in a medium bowl. Prepare oven for broiling. Cut 1 inch off top and bottom of eggplant and discard. Cut remaining eggplant into small cubes (about I–1 inch in size) and toss in a small bowl with onions and olive oil to lightly coat. Spray a baking sheet with nonstick cooking spray and arrange eggplant and onion pieces on sheet in a single layer. Broil in oven about 2–3 minutes, then turn/stir with spatula. Continue broiling for 4–6 minutes, turning once or twice, until vegetables have softened and eggplant has lightly browned. When cooking is complete, combine vegetables with orzo and other ingredients in medium bowl mixing well. Chill about 2 hours before serving.

Nutrition Information:
Calories: 112 calories, Carbohydrates: 16 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 43 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/roasted-eggplant-and-garlic-salad/

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Diabetic Side Dish of the Week – Beet and Blue Salad

August 15, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Beet and Blue Salad. To make this week’s recipe you’ll be needing Baby Spinach, Beets, Red Onions, Carrots, Balsamic Vinegar, Canola Oil, Maple Syrup, Salt, Red Pepper Flakes, and Crumbled Reduced Fat Blue Cheese. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Beet and Blue Salad
Beet lovers rejoice! This fresh salad, complete with a simple homemade dressing, provides a hearty helping of beets, along with crunchy spinach and flavorful blue cheese.

Ingredients
1 package (6 ounces) baby spinach
1 cup sliced beets
1/2 cup diced red onions
1/2 cup matchstick carrots
1/4 cup balsamic vinegar
2 tablespoons canola oil
2 tablespoons pure maple syrup
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 cup crumbled reduced-fat blue cheese

Directions
Yield: 4 servings
Serving size: 1 1/2 cups salad and 2 tablespoons dressing per serving

1. Divide spinach equally among four salad plates. Top evenly with beets, onion and carrots.

2. Whisk vinegar, oil, maple syrup, salt and red pepper flakes in small bowl until smooth and well blended. Drizzle dressing over salad. Sprinkle evenly with cheese.
https://www.diabetesselfmanagement.com/recipes/salads/beet-and-blue-salad/

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Shrimp Caprese Pasta

July 20, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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Here’s a recipe for Shrimp Caprese Pasta. To make this Dish you’ll be needing Whole Wheat Penne Pasta, Olive Oil. Grape Tomatoes, Basil, Balsamic Vinegar, Garlic Cloves, Salt, Red Pepper Flakes, Medium Shrimp, and Mozzarella Pearls. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Shrimp Caprese Pasta

Ingredients
1 cup uncooked whole wheat penne
2 teaspoons olive oil
2 cups coarsely chopped grape tomatoes
4 tablespoons chopped fresh basil, divided
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
8 ounces medium raw shrimp (with tails on), peeled and deveined
1 cup grape tomatoes, halved
2 ounces fresh mozzarella pearls

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1 – Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water. Set aside.

2 – Heat oil in large skillet over medium heat. Add 2 cups chopped tomatoes, reserved 1/2 cup pasta water, 2 tablespoons basil, vinegar, garlic, salt, and red pepper flakes. Cook and stir 10 minutes or until tomatoes begin to soften.

3 – Add shrimp and 1 cup halved tomatoes to skillet; cook and stir 5 minutes or until shrimp turn pink and opaque. Add pasta; cook until heated through.

4 – Divide mixture evenly among four bowls. Top evenly with cheese and remaining 2 tablespoons basil.

Nutrition Information:
Exchanges per serving: 1 1/2 Bread/Starch, 1 Vegetable, 1 1/2 Meat.
https://www.diabetesselfmanagement.com/recipes/main-dishes/shrimp-caprese-pasta/

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Diabetic Side Dish of the Week – Greens and Broccoli Salad with Peppy Vinaigrette

July 11, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Greens and Broccoli Salad with Peppy Vinaigrette. To make this week’s Recipe you’ll be needing Sun Dried Tomato Halves, Leaf Lettuce, Broccoli Florets, Mushrooms, Radishes, Balsamic Vinegar, Chicken Bouillon Granules, Spices, and more! There’s 54 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Greens and Broccoli Salad with Peppy Vinaigrette
Chock-full of fresh veggies, and weighing in at only 54 calories per serving, this Greens and Broccoli Salad is perfect for a light lunch.

Ingredients
4 sun-dried tomato halves (not packed in oil)
3 cups torn leaf lettuce
1 1/2 cups broccoli florets
1 cup sliced mushrooms
1/3 cup sliced radishes
2 tablespoons water
1 tablespoon balsamic vinegar
1 teaspoon vegetable oil
1/4 teaspoon chicken bouillon granules
1/4 teaspoon dried chervil or dried parsley
1/4 teaspoon dry mustard
1/8 teaspoon ground red pepper

Directions
Yield: 4 servings
Serving size: 1/4 of total recipe

1 – Pour boiling water over tomatoes in small bowl to cover. Let stand 5 minutes; drain.

2 – Chop tomatoes. Combine tomatoes, lettuce, broccoli, mushrooms, and radishes in large salad bowl.

3 – Combine 2 tablespoons water, vinegar, oil, bouillon granules, chervil, mustard, and red pepper in jar with tight-fitting lid; shake well. Add to salad; toss gently.

Nutrition Information:
Calories: 54 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 79 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/greens-and-broccoli-salad-with-peppy-vinaigrette/

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Diabetic Dessert of the Week – Very Strawberry Shortcake

July 8, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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This week’s Diabetic Dessert of the Week is a Very Strawberry Shortcake. To make this week’s recipe you’ll be using Fresh Strawberries, Splenda® Granulated No Calorie Sweetener, Balsamic Vinegar, Reduced Fat Biscuit Mix, Plain Fat Free Yogurt, Vanilla Extract, Frozen Fat Free Whipped Topping, and Mint Sprigs. The Shortcake is 120 calories and 22 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Very Strawberry Shortcake
Unlike the familiar little sponge cake, this is a sweet and tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Ingredients:
Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Cooking Directions:
1 – Strawberry Filling Directions: Stir together strawberries, 1/3 cup Splenda® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 – Shortcake Directions: Preheat oven to 425°F (220°C).
3 – Combine biscuit mix and 1/3 cup Splenda® Granulated Sweetener in a large bowl.
4 – Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 – Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6 – Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7 – Serve warm with sliced strawberries. Garnish, if desired.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/very_strawberry_shortcake_recipe.html

Turkey Strawberry Salad

June 25, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Turkey Strawberry Salad. To make this recipe you’ll be needing Strawberries, Honey, Balsamic Vinegar, Coarsely Cracked Pepper, Olive Oil, Mixed Greens, and Toasted Walnut Pieces. Another good one from Jennie – O – Turkey. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Strawberry Salad
Fresh berries and lean protein make this flavorful Turkey Strawberry Salad the ultimate summer recipe. Perfect for a picnic, brunch or weeknight dinner and ready in under 30 minutes!

Total Time – 30 Minutes
Serving Size – 4 Servings

INGREDIENTS
2 cups fresh strawberries, divided
1 tablespoon honey
2 tablespoons balsamic vinegar
¼ teaspoon coarsely cracked pepper
¼ cup olive oil
1 (10-ounce) package fresh mixed greens or baby spinach
8 ounces JENNIE-O® Turkey Breast Roast, sliced
½ cup walnuts pieces, toasted

DIRECTIONS
1) Place 1 cup strawberries in blender. Cut remaining strawberries in half and reserve to garnish salad.

2) Add honey, balsamic vinegar and coarsely cracked pepper to strawberries in blender; blend until smooth. Slowly drizzle in oil and blend to emulsify.

3) In large bowl, toss mixed greens with desired amount of strawberry dressing and divide among 4 serving plates.

4) Top with turkey and remaining strawberries and sprinkle with toasted walnuts.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 310
Protein 22g
Carbohydrates 18g
Fiber 5g
Sugars 12g
Fat 19g
Cholesterol 40mg
Sodium 850mg
Saturated Fat 2g
https://www.jennieo.com/recipes/turkey-strawberry-salad/

COD WITH MUSHROOM-HERB DUXELLES

June 1, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for COD WITH MUSHROOM-HERB DUXELLES. To make this wonderful Salmon Dish you’ll be using Mushrooms (Porcini, Shitake, Bolete, White, Baby Bella, Morels), Shallot, Green Onions, Parsley, Thyme, Salt, Pepper, Breadcrumbs, Canola Oils, Low Sodium Tomatoes, Balsamic Vinegar, and Cod. The Dish is 240 calories and 15 net carbs per serving. You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

COD WITH MUSHROOM-HERB DUXELLES
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs. Recipe for Cod with Mushroom-Herb Duxelles from our Main Dishes recipe section.

Ingredients

8-oz fresh mushrooms (ie: Porcini, Shitake, Bolete, White, Baby Bella, Morels)
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
2 Tbsp canola oil
1 can (14oz) low-sodium crushed tomatoes
1 Tbsp balsamic vinegar
1-1/2 lb. Cod fillets (or other white fish fillet, such as halibut, haddock or tilapia), about 4 oz each

Directions

1 – Preheat oven to 400F (200C).
2 – In food processor, mince mushrooms until finely chopped.
3 – In large, dry saucepan, cook mushrooms over medium heat until moisture is gone and mushrooms are lightly browned, about 5 minutes.
4 – Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
5 – In a lightly oiled 9×13-inch (22×33-cm) baking pan, spread crushed tomatoes. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelles mixture over fish, covering fillets.
6 – Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

NOTES:
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs.

Recipe Yield: Yield: 6 servings.

Serving size: 1 fish fillet

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 350 milligrams
Cholesterol: 55 milligrams
Protein: 27 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipe/cod-with-mushroom-herb-duxelles

Appetizer of the Week – Goat Cheese Crostinis with Sweet Onion Jam SATURDAY

May 15, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Goat Cheese Crostinis with Sweet Onion Jam. To make this week’s recipe you’ll be needing Olive Oil, Yellow Onions, Dry Red Wine, Water, Brown Sugar, Balsamic Vinegar, Salt, Pepper, Soft Goat Cheese, Light Cream Cheese, Thyme, and Loaf French Bread. The Dish is 172 calories and 25 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Goat Cheese Crostinis with Sweet Onion Jam
These crostinis are an elegant appetizer for your next dinner party!

Ingredients
1 tablespoon olive oil
2 medium yellow onions, thinly sliced
3/4 cup dry red wine
1/4 cup water
2 tablespoons packed brown sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2 ounces soft goat cheese
2 ounces light cream cheese, softened
1 teaspoon chopped fresh thyme, plus additional for garnish
1 loaf (16 ounces) French bread, cut into 24 slices (about 1 inch thick), lightly toasted

Directions
Yield: 24 crostinis
Serving size: 2 crostinis

1 – Heat oil in large skillet over medium heat. Add onions; cook and stir 10 minutes. Add wine, water, brown sugar, balsamic, salt, and pepper; bring to a simmer. Reduce heat to low; cook, uncovered, 15 to 20 minutes or until all liquid is absorbed. (If mixture appears dry, stir in a few tablespoons of additional water.) Cool 30 minutes or cover and refrigerate until ready to use.

2 – Meanwhile, stir goat cheese, cream cheese, and 1 teaspoon thyme in small bowl until well blended.

3 – Spread 1/2 teaspoon goat cheese mixture on each slice of bread. Top with 1 teaspoon onion jam. Garnish with additional thyme.

Nutrition Information:
Calories: 172 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 430 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/goat-cheese-crostinis-with-sweet-onion-jam/

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* Weight Self-Management: Everything to maintain a healthy diet
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APPLE-BALSAMIC SALMON

May 11, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for APPLE-BALSAMIC SALMON to pass along. To make this recipe you’ll be needing Salmon Fillets, Sea Salt, Apple Jelly, Balsamic Vinegar, Granny Smith Apples, Gala Apples, Leeks, and Course Ground Black Pepper. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

APPLE-BALSAMIC SALMON

Ingredients

4 (4-ounce) skinless salmon fillets, 3/4 to 1 inch thick
1/4 to 1 teaspoon fine sea salt (normal table salt can be used)
1/4 cup apple jelly
2 teaspoons aged balsamic vinegar
3/4 cup julienne-cut, unpeeled, Granny Smith or other green apple (1/4 x 1-1/2-inch-long slivers)
3/4 cup julienne-cut, unpeeled Gala or other reddish apple (1/4 x 1-1/2-inch-long slivers)
1/3 cup very thin sliced and quartered leek (white and light green portion only)
Course-ground black pepper

Directions

1 – Preheat oven to 450 F. Fold each piece of paper crosswise in half. Cut 4 half-heart shapes 7 inches longer and 4 inches wider than the fillets (the fold edges will be the centers of the hearts). Open each paper or foil heart; set aside.
2 – Lightly sprinkle salmon with 1/4 teaspoon salt. Place each fillet near the center on one side of each heart.
3 – Heat apple jelly over low heat or in a microwave oven just until melted. Remove from heat; stir in balsamic vinegar. Spoon mixture evenly over fillets. Toss together apples and leek. Place mixture evenly on top of fillets.
4 – Fold opposite side of each heart up and over the fish and apple mixture. Starting at top of heart, fold edges to seal open sides by making small tight folds. Twist tip of hearts to close packets. Place packets on baking sheet. Bake in preheated oven for 8 to 12 minutes until fish flakes easily. (Carefully open packets to check doneness.)
5 – To serve, cut packets open by slashing a large X on the top of each, then fold back paper. Transfer packets to dinner plates and serve with rice. Or, if desired, remove fish with apples from packets and place slightly on top of rice; spoon over juices. Season to taste with additional salt and the pepper.
NOTES:
This recipe makes enough balsamic-apple juice for serving over brown rice.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 15 grams
Saturated Fat: 3.5 grams
Sodium: 70 milligrams
Cholesterol: 60 milligrams
Protein: 23 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/apple-balsamic-salmon

Turkey Tenderloin with Peaches

May 7, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for Turkey Tenderloin with Peaches. The name just shouts freshness and Spring time. To make this recipe you’ll be needing Red Onions, Peaches, Olive Oil, a package JENNIE-O® Savory Roast Turkey Breast Tenderloin, Arugula, Balsamic Vinegar, and Crumbled Blue Cheese. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Tenderloin with Peaches
This grilled turkey recipe is one for the books. Turkey Tenderloin with Peaches features the sweet and savory blends of grilled peaches, turkey tenderloin, baby arugula and blue cheese for a recipe that will exceed your expectations. At 300 calories and 35g of protein per serving, this recipe is a must-try!
Total Time – 1 Hour
Serving Size – 4 Servings

Turkey Tenderloin with Peaches

Ingredients
2 medium red onions, sliced ½-inch thick rounds
3 peaches, cut into wedges
2 tablespoons olive oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
2 cups baby arugula
2 tablespoons balsamic vinegar
2 ounces blue cheese, crumbled

Directions

1) Drizzle onions and peaches with 1 tablespoon oil; set aside.

2) Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.

3) Cut tenderloin into slices. Grill onions 5 minutes per side or until grill marks appear; separate onions into rings.

4) Grill peaches 2 minutes per side or until grill marks appear.

5) Toss arugula with onions, peaches, vinegar and remaining oil.

6) Arrange turkey and arugula mixture on plates; sprinkle with cheese.

* Always cook to an internal temperature of 165°F.

 

Nutritional Information

Calories 300

Protein 35g

Carbohydrates 11g

Fiber 2g

Sugars 8g

Fat 13g

Cholesterol 85mg

Sodium 930mg

Saturated Fat 4.5g
https://www.jennieo.com/recipes/turkey-tenderloin-with-peaches/

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