This St. Patrick’s Day -- March 17 -- swap out the calories, fat and sodium in traditional Corned Beef with this dietitian-approved Corned Turkey and Vegetables recipe.
INGREDIENTS:
TURKEY
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon coarse ground black pepper
- 1 bay leaf, crumbled very finely
- Olive oil spray
- 1/2 turkey breast, boneless and skin on (1 of the 2 breast halves, about 3.5 pounds)
VEGETABLES
- 1 head cabbage, cut into 8 wedges
- 4 carrots, peeled and cut into 1/2 inch coins
- 1 pound yukon gold potatoes, cut into 1″ chunks
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
DIRECTIONS:
- Preheat the oven to 400 degrees.
- Mix all the spices (including the brown sugar) together.
- Pull the skin up from the meat and rub half of the spices onto the turkey.
- Put the turkey skin side down onto your baking sheet and rub the rest of the spices onto the top of the turkey breast.
- Put the turkey into the oven to cook while you prepare the vegetables (turkey will cook a total of about 35 minutes).
- Toss the carrots and potatoes in the oil with the salt and pepper.
- Add them to the baking sheet.
- Add the cabbage wedges to the sheet and spray with a 1/2 second of olive oil spray.
- Add the vegetables to the oven and continue cooking for another 30 minutes.
- Remove when turkey is cooked through and vegetables have just started to brown.
NUTRITION INFORMATION:
Yield: 8 servings, Serving Size: 6 ounces cooked turkey and 1/8th the vegetables
Amount Per Serving:
- Freestyle Points: 2
- Points +: 7
- Calories: 276 calories
- Total Fat: 10g
- Saturated Fat: 2.4g
- Cholesterol: 74mg
- Sodium: 256mg
- Carbohydrates: 19.7g
- Fiber: 3.8g
- Sugar: 5.6g
- Protein: 27.4g
Recipe from SkinnyTaste.com. Read more! >>
Additional Info