Almond-Crusted Turkey With Wild Rice and Baby Vegetables

All Occasion Sides - Dilled Carrots, Yellow Rice and Greens, and Grilled Vegetables

Sensible Recipe What's This?

Meal Time - about 30 minutes / Serves 4

Cooking Sequence

Preheat grill or oven, if using; begin to cook entree - 10 minutes
Prepare selected side or sides - time varies
Warm bread or rolls, toss salad, and serve - 10 minutes

What's This?



	What's This?

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Dilled Carrots
Yellow Rice and Greens
Grilled Vegetables
Shopping List
Utensils & Cookware
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Dilled Carrots

Ingredients
1 (12-ounce) bag fresh microwaveable baby carrots
2 tablespoons water
2–3 sprigs fresh dill (rinsed)
2 tablespoons unsalted butter
1 tablespoon maple syrup

Steps

1. Place carrots and water in microwave-safe bowl. Cover and microwave on HIGH 5–7 minutes or until desired tenderness. Meanwhile, chop dill finely (1 teaspoon).
2. Melt butter in small saucepan on medium-high; stir in syrup. Bring mixture to a boil; then remove from heat.
3. Stir in dill. Add carrots and toss until evenly coated; serve immediately.

CALORIES (per 1/4 recipe) 90kcal; FAT 6g; CHOL 15mg;
SODIUM 70mg; CARB 10g; FIBER 2g; PROTEIN 1g;
VIT A 240%; VIT C 15%; CALC 4%; IRON 4%

Yellow Rice and Greens

Ingredients

1/4 cup roasted red peppers with oregano/garlic
1 medium red onion (rinsed)
1 tablespoon unsalted butter
4 ounces pre-sliced mushrooms (rinsed)
1/4 cup white wine or vermouth
1 (8.5-ounce) pouch pre-cooked rice and vegetable medley
1 bag baby salad greens (4-7 oz)

Steps

1. Cut peppers into 1/4-inch-thick strips. Cut onion in half; discard ends and peel. Chop one-half onion coarsely (reserve other half for another). Preheat large sauté pan on medium-high 2–3 minutes.
2. Place butter in pan; swirl to coat. Add mushrooms, onions, and peppers; cook 3–4 minutes, stirring often, or until onions begin to brown.
3. Stir in remaining ingredients. Cover and cook 3 minutes, stirring often, or until rice is hot and greens are tender. Serve.

CALORIES (per 1/4 recipe) 150kcal; FAT 4.5g; CHOL 10mg;
SODIUM 310mg; CARB 21g; FIBER 3g; PROTEIN 4g;
VIT A 70%; VIT C 45%; CALC 4%; IRON 10%

Grilled Vegetables

Ingredients
1 medium red onion
2 medium yellow squash
1 medium zucchini
2 medium bell peppers
4–5 fresh basil leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon sugar (optional)

Steps
1. Preheat grill. Rinse all vegetables and basil.
2. Peel onion; cut onion, squash, and zucchini into 1/4-inch-thick slices. Cut peppers into quarters; remove and discard seeds. Chop basil leaves finely (2 tablespoons).
3. Combine all ingredients (except sugar) in medium bowl; toss until well coated. Place vegetables in single layer on grill; cook 3–4 minutes on each side or until desired tenderness. Remove from grill; sprinkle with sugar, if desired. Serve.

CALORIES (per 1/4 recipe) 100kcal; FAT 7g; CHOL 0mg;
SODIUM 150mg; CARB 10g; FIBER 3g; PROTEIN 2g;
VIT A 25%; VIT C 180%; CALC 2%; IRON 4%

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Dairy
3 tablespoons unsalted butter

Dry Grocery
1 (8.5-ounce) pouch pre-cooked rice and vegetable medley
1 tablespoon maple syrup
1 teaspoon sugar (optional)
1/2 teaspoon kosher salt
1/4 cup roasted red peppers with oregano/garlic
1/4 cup white wine or vermouth
2 tablespoons extra-virgin olive oil

Meat
Ready-to-Cook entree

Produce
1 (12-ounce) bag fresh microwaveable baby carrots
1 bag baby salad greens (4-7 oz)
1 medium zucchini
2 medium bell peppers
2 medium red onions
2 medium yellow squash
2-3 sprigs fresh dill (rinsed)
4 ounces pre-sliced mushrooms
4-5 fresh basil leaves
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