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.


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?



Golden Mushroom Turkey Tenderloins
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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!!
Recipe type: Dinner
Cuisine: American
Serves: 5
  • 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
  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.

Gobbler Breakfast Wrap #Jennie-O

Gobbler Breakfast Wrap

Good Morning! I love when the kids get off to school with no hiccups. They wakeup on time, get dressed and then actually eat a healthy breakfast.  It makes me feel like I did a job well done.  I am normally an organized person, so when my family starts off the day in a fun and bright way, hopefully it inspires them to have an awesome day!

I adapted a recipe from Jennie-O with their turkey breakfast sausage links.  I love these links, they are so yummy.  I wanted something to premake for the week so the the kids could just reheat and go.

This is a super simple recipe.  Basically, just cook your Jennie-O Lean Turkey Sausage links.  Place on a plate when done.  Add your eggs to the pan and scramble.  Create an assembly line with your tortillas, eggs, sausage, cheese and spinach.  If you are eating them right away, add spinach during assembly.  Otherwise, if you are making for later in the week, add spinach after reheating.

Gobbler Breakfast Wrap

The spinach could be skipped altogether, if adding veggies in the eggs.  There are so many possibilities with these sausage links.  Low carb tortilla. Low fat tortilla. Whole wheat tortillas. Low fat cheese. Flat bread. Artichoke hearts. Olives.

I will include what I made them with, but the sky is really the limit here.  One package of links makes 6 – 2 sausage wraps.

Gobbler Breakfast Wrap

  • Jennie-O Turkey Sausage Breakfast Links – Lean
  • 5-6 Eggs (depending how you make scramble eggs)
  • Cheese (cheddar or cream cheese)
  • Spinach
  • 6 tortilla wraps

Ok so there you have the beginning of a super easy and healthy make and take breakfast!  I know some of you would really like an exact recipe, but there are so many different takes and tastes that this will work for everyone exactly how they like it.


Turkey Chili with Quinoa (Crock Pot)

The weather may be warming up outside, but we now have more things going on after school.  I still need to feed my family healthy meals but cannot be home to do so all the time.  I adapted this recipe from Jennie-O  with food that I had on hand.

I used organic beans, tomatoes, chicken broth, and quinoa with Jennie-O Lean Breakfast Sausage.  I cooked the sausage through and then added all the ingredients in my crock pot.  All of my ingredients were gluten free also, including Jennie-O’s sausage. Bonus!

Next time I think I will throw a half bottle of beer in also.  We completed our bowls with cheddar cheese and sour cream.

Turkey Chili with Quinoa in a Crock Pot


Turkey Chili with Quinoa (Crock Pot)
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Yummy Chili with a little healthy spin. Great for those week night meals when there is not time to cook. Gluten Free.
Recipe type: Dinner
Cuisine: Southwest
Serves: 6 servings
  • Jennie-O Lean Breakfast Sausage or Ground Turkey (about 1 pound)
  • ½ onion chopped
  • ½ green pepper chopped
  • 1 Tb chili powder (may need ½ Tb more to taste)
  • 2 chopped garlic cloves
  • 3 c chicken broth
  • 2 cans diced tomatoes, undrained
  • 1 can Navy beans, drained and rinsed
  • ½ c quinoa uncoooked
  • ½ cup of salsa
  1. Cook turkey as specified on the package (depending on which product used)
  2. In a saucepan, heat oil over medium heat adding turkey, onion, green pepper, gar lic, chili powder.
  3. Transfer to slow cooker.
  4. Add broth, tomatoes, beans, salsa and quinoa to slow cooker.
  5. Cover and cook on LOW 4 hours or until chili thickens.
  6. Place chili into bowls.
  7. Serve with desired toppings; sour cream, cilantro, cheese.


The kids loved this.  It was prepared in 20 minutes with the rest of the cooking time done sitting in a crock pot while we did our running around.  We got home at 5:30p and dinner was waiting. You have gotta love that!  Enjoy!