Thyme-baked Turkey Breast
Adapted from CooksAid.com
| Serving Size | ½ of recipe |
| Calories | 276 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 398 mg |
| Total Carbohydrate | 0.5 g |
| Dietary Fiber | 0 g |
| Protein | 40 g |
| Ingredients | Measures |
|---|
| Olive oil | 4 teaspoons |
| Boneless turkey breast | ¾ pound |
| Dried thyme | ½ teaspoon |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
- Directions
- Preheat oven to 450˚F.
- Drizzle half of the olive oil onto a baking dish. Place turkey on baking dish and rub with the remaining oil. Season with thyme, salt, and pepper.
- Cover with foil and bake for about 25 minutes, or until no longer pink inside.
- Let rest for 5 minutes and then slice into strips.
5.5 very lean meats; 2 fats
Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1 minced garlic clove and cook for 1-2 minutes. Add 6 cups of packed baby spinach and sauté until just wilted. Season with salt and pepper to taste.
Peel 2-3 medium Yukon gold potatoes. Cut into quarters, place in a medium pot, and fill with water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes, or until soft when pierced with a fork. Remove from heat and drain water. Break apart potatoes with a fork and then add 2 tablespoons low-fat milk and 2 teaspoons butter. Use a potato masher or electric whisk to combine into a creamy mixture. Season with salt and pepper to taste.
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