Easy, Healthy Meal of Roast Turkey Breast and Vegetables

By Linda Carol Wilson

This Roast Turkey Breast and Vegetables is an easy recipe for Sunday dinner, a dinner party, or just a family meal. This turkey meal bakes in two hours instead of half the day. After a couple of hours in the oven you have a meal of turkey, potatoes, carrots, zucchini, bell pepper, and celery. In a matter of minutes you can thicken some of the pan juices with cornstarch or flour for a gravy, if desired. Serve with a salad and/or a relish tray for a complete easy meal. This is also a great recipe for the upcoming holidays, especially if you are preparing the holiday meal for a small group. Serve with pumpkin pie for a traditional holiday meal feeling.

ROAST TURKEY BREAST AND VEGETABLES

4 lb turkey breast

1 tsp salt

1/4 tsp black pepper

1/4 tsp paprika

1 tsp vegetable oil

2 medium zucchini, cut into chunks

6 small potatoes, peeled

1 large green bell pepper, seeded, cut into 8 strips

2 medium carrots, cut into chunks

3 ribs celery, cut into chunks

Preheat oven to 325 degrees.

Place turkey breast skin side up on a rack in a shallow roasting pan. Season with the salt, pepper, and paprika; rub with oil. Bake at 325 degrees for 1 hour, basting occasionally with the pan juices. Place the vegetables around the turkey and bake for another hour. Baste occasionally with the pan juices until the vegetables are tender and a meat thermometer inserted in the thickest part of the turkey registers 180 degrees. Let the turkey stand for 15 minutes before slicing. Serve the turkey with the vegetables. Thicken some pan juices for gravy, if desired.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com

   

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