Tonight’s dinner recipe is a clean twist on the oh-so-classic Thanksgiving dinner: turkey, cranberry sauce, and sweet potatoes. Only this meal gets its deliciousness from fresh ingredients and unique flavors. No need for butter-slathered turkey, brown sugar-coated sweet potatoes, or that gelatinous gunk known as gravy here!
Cranberry Sauce (Crockpot!)
1 12 Ounce bag of fresh cranberries
1/2 Cup of apple juice (no sugar added!)
1/2 Cup maple syrup
1 Large cinnamon stick
Place all ingredients in a slow cooker, and mix the ingredients thoroughly. Cook on low for 4 hours, stirring regularly. Spoon over turkey breast (or whatever else you’d like!) to serve.
Pan-Seared Turkey (Serves 2)
2 Turkey breast cutlets (about 4 ounces each)
1/2 Teaspoon garlic powder
1/2 Teaspoon rosemary
1/2 Teaspoon thyme
1/4 Teaspoon pepper
1/4 Teaspoon salt
In a bowl, combine all of the seasonings. Sprinkle the seasonings over each side of the turkey breasts. Sear each side of the turkey breast on a VERY hot lightly oiled pan. Sear for 2-3 minutes on each side. The turkey will be done when it’s no longer pink in the middle.
Cinnamon Sweet Potatoes (Serves 2)
2 Sweet potatoes, cubed (you can peel them if you’d like, but I personally like the skin)
Preheat oven to 400 degrees. In a bowl, sprinkle sweet potato cubes liberally with cinnamon and stevia. I don’t bother measuring— just make sure they are good and coated! Place the coated sweet potato cubes on a foiled baking sheet, then bake at 400 degrees for 20-30 minutes util tender.
I got some awesome swagmail today, so I’ll be reviewing that in the next few days, and I’ll be sharing the details with you! Excited? I know I am! No run today— it’s a blizzard here! But I lifted this morning and I did some agility training. What about you guys out there? Are you killing your workouts? Or are you losing your motivation? Let me know!