Golden Mushroom Turkey Tenderloins

http://www.sugarcreekchic.com/golden-mushroom-turkey-tenderloins/

Golden Mushroom Turkey Tenderloins

As fall rolls in, I start to make “comfort food” meals. Except, I know my mom’s comfort food isn’t always the most healthiest of meals.  Don’t get me wrong, who doesn’t love mom’s dinners?  But, I am trying to show my kids that you can cut back in some areas which allows you to sometimes splurge in others.  One of these healthy meals is turkey and gravy!  So when #Jennie-O sent me these boneless Turkey Breast Tenderloins, I wanted to see what kind of comfort meal I could make out of extra lean turkey tenderloins.

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So I started with Jennie-O’s great recipe collection for this product.  Their site is quiet helpful for planning out your weekly menu.  I found Roast Pepper and Turkey Stroganoff, which gave me my inspiration.  My kids probably would not eat the red peppers, so I had to improvise.  I ended up using a Golden Mushroom can of soup.  Added additional mushrooms and then fresh spinach.  It turned out great and the kids were asking for seconds.  To me, that is always the proof it was good.

Why don’t you try it and let me know what you think?

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Golden Mushroom Turkey Tenderloins
 
Prep time
Cook time
Total time
 
Browned turkey tenderloins in a golden mushroom sauce served over egg noodles for a healty and quick meal that will please the whole family, in one meal!!
Author:
Recipe type: Dinner
Cuisine: American
Serves: 5
Ingredients
  • Jennie-O Turkey Breast Tenderloins
  • 1 can Golden Mushroom soup
  • 1 8oz package of fresh white mushrooms, cleaned
  • 2 c fresh baby spinach, cleaned
  • 1 tsp of tomato and chicken bouillion (or tomato paste)
  • ¾ c cooked Riesling wine or chicken broth (optional)
  • Parmesaen cheese
  • salt
  • pepper
  • 2 cups of egg noodles
Instructions
  1. Start water for noodles and cook as directed on package.
  2. Cook the mushrooms in a large pan until browned. Place on plate.
  3. Sprinkle small amount of salt and pepper on tenderloins, browning on all sides. When browned on all sides, slice into large medallions. Finish cooking to 165 degrees. Remove to mushroom plate.
  4. Pour in Riesling (chicken broth) and deglaze pan. Reducing to half. If not using just add a little water before adding soup, then skip additinal water.
  5. Add Golden Mushroom soup. May need to add ¼-1/2 cup water to thin out.
  6. Add tomato boullion or paste.
  7. Bring to boil. Reduce. Add back in turkey and musrooms. Simmer.
  8. Thrown spinach on top of turkey/ mushroom mixture and cover until spinach is wilted.
  9. Combine. Salt and pepper to taste.
  10. Serve over noodles and top with parm cheese.

 

 

I was provided Boneless Turkey Breast Tenderloins in order to do this review.  The opinions of this site are of my own.

Pumpkin Party Favors

martha stewart paper-mache-pumpkin-favors

pumpkin favors

 

If you are looking for something out-of-the-ordinary for a party or school treats, looks no further.  Martha Stewart has some really clever ideas for this, including these awesome little favors.  You can get the instructions here.

  1.  small balloons
  2. orange and black tissue paper
  3. dilute glue
  4. pop balloon and pull out from hole
  5. fill with treats
  6. cover and glue with orange tissue

Spring Peep Cupcake

Spring Peep Cupcakes

This was super easy and fast.  Just use your favorite box mix followed by homemade or store bought light colored frosting.  Cut the tail off the peep and place in center of cupcake frosting to hold.

cotton candy

Gently pull apart cotton candy in yellow (or your choice) and place in the frosting around the peep.  The cotton candy will melt from the frosting so it is best to eat them pretty quickly or wait to decorate right before serving.

The kids thought this was so cute and asked me to make them for their classmates too!