Roasted turkey served with a cauliflower purée and roasted carrots. A play on the classic Thanksgiving dinner where the cauliflower purée replaces the mashed potatoes and gravy.
PREP TIME: 20 Minutes
COOK TIME: 60 Minutes (30 Inactive)
SERVINGS – Makes 5
511 Calories, 61g Protein, 41g Carbs, 11g Fat
For the Turkey
•2 lbs of turkey breast tenderloin
•Salt and pepper to taste
•1 tsp garlic powder
•1 Tbsp olive oil
For the Vegetables
•1 lb bag of frozen cauliflower
•2 medium russet potatoes
•1⁄4 cup parmesan cheese
•Salt and pepper to taste
•2 Tbsp plain Greek yogurt
•1 Tbsp garlic
•Green onions (optional)
•1 1⁄2 lbs of carrots
•1 Tbsp olive oil
For the Turkey
•Preheat your oven to 350°F.
•Place your turkey breasts in a baking dish, sprinkle with salt, pepper, and 1 tsp garlic powder. Cook for 45 minutes or until the internal temperature reaches 165°F.
•When the turkey is finished cooking, let it rest for 10 minutes and slice it into pieces.
For the Cauliflower/Potato Purèe
•Cut your potatoes into a large dice and place in a pot of boiling water. Boil for 8-10 minutes or until soft.
•Microwave the cauliflower until it is thawed.
•While the cauliflower is still hot add it to a food processor or blender with the potatoes, garlic, Greek yogurt, parmesan cheese, and 1 tsp each of salt and pepper. Blend until smooth.
For the Carrots
•Peel your carrots and cut off the stems. Cut the carrots on a bias into 2 inch pieces.
•Add the carrots to a sheet pan and drizzle with 1 Tbsp olive oil.
•Using the same 350°F oven, bake for 10 minutes then flip. Bake for an additional 8-10 minutes. They have finished cooking when they are soft and have begun to brown.
This recipe makes 5 servings. Divide all of your ingredients evenly between your 5 containers. Top with green onions if you wish.
*Recipe taken from the Meal Prep Manual
