non-stick foil
2 tablespoons brown sugar, divided
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspoon pepper
2 fresh turkey tenderloins
1 tablespoon canola oil
1 cup dried cranberries
2 cups orange juice
1 cup Marsala wine

1. Preheat oven to 400°F. Combine in small bowl, 1 tablespoon of the brown sugar, salt, ginger, curry powder, and pepper. Preheat large sauté pan on medium-high 2–3 minutes. Line baking sheet with foil. Sprinkle both sides of turkey with one-half of the spice mixture (wash hands).
2. Place oil in pan; swirl to coat. Add turkey (wash hands); cook about 2 minutes on each side or until browned. Transfer to baking sheet (save pan for later use); bake 20–25 minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
3. Remove turkey from oven and let stand 10–15 minutes before slicing. Meanwhile, add (to same sauté pan) cranberries, orange juice, Marsala, remaining 1 tablespoon brown sugar, and remaining half of spice mixture to pan; cook on medium-high 10–15 minutes or until most of liquid is absorbed into cranberries. Slice turkey and serve with cranberry mixture.

CALORIES (per 1/4 recipe) 490kcal; FAT 4.5g; CHOL 110mg; SODIUM 220mg; CARB 53g; FIBER 2g; PROTEIN 42g; VIT A 2%; VIT C 70%; CALC 4%; IRON 15%

cooking spray
1/2 lb chicken (or turkey) Italian sausage (2 links)
4 eggs (or 1 cup egg substitute)
8–12 fresh sage leaves (rinsed)
8 oz trinity mix (fresh diced onions, bell peppers, celery)
3 cups cranberry granola
2 cups reduced-sodium chicken broth
1 teaspoon poultry seasoning 

1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Preheat large saucepan on medium-high 2–3 minutes. Remove casing from sausage by cutting off one end of casing and squeezing contents into pan. Slide casing through fingers to remove entire contents (wash hands). Cook 5–7 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
2. While sausage cooks, beat eggs lightly in small bowl. Chop sage leaves very, very finely (about the size of kosher salt grains; large pieces of sage could be bitter); then measure 1 tablespoon, firmly packed.
3. Turn heat off sausage. Stir remaining ingredients into sausage; transfer to baking dish. Bake 15–20 minutes or until golden and firmly set. Serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 290kcal; FAT 10g; CHOL 135mg; SODIUM 280mg; CARB 35g; FIBER 4g; PROTEIN 15g; VIT A 4%; VIT C 10%; CALC 4%; IRON 15%