Savory Turkey Roast

OK, so I have a new favorite quicky meal. It takes about 10 minutes from beginning to end. I have tried several of the pre-marinated turkey tenderloin things (looks just like a pork tenderloin package, but it is turkey), and I was completely underwhelmed with them. That is until I tried the Jenny-O "Savory Roast" Turkey Breast Tenerloin. It is quite yummy, and think that it might even have crack or something else addictive in it. Although it is shaped like a pork tenderloin in the package, it is two large (boneless, skinless) turkey breasts and they go very easily right out of the package onto the George Foreman grill. I can't tell you the exact cook time because they can vary in thickness (although the package is always 24 oz), so I just use my handy little digital, instant-read meat thermometer at about 6 minutes and go from there.

Before I put my turkey on the GF, I roughly chop a couple of yellow squash (with or without some zucchini). OK, this isn't any real "recipe", I know - just telling you what I do. I chop enough to fill my small Pampered Chef Micro-steamer (if you don't have one of these, my heart breaks for you). I add about 1/4 cup water, a clove of fresh minced garlic and some Spike seasoning (I have found both the original and salt free varieties at Publix). When I put the turkey on, I put the squash in the microwave for 6 minutes.

While the two are cooking, I make a fresh salad and when I'm through with that, the two are pretty much done. Make sure the turkey rests for a couple of minutes on a plate (so the juices stay in). While turkey is resting, I remove the squash from the microwave and drain (leave the lid on, it has holes), sprinkly a little more seasoning if needed and toss in some grated parmesan (about 1/2 oz), and toss. Isn't it funny how when you are typing you say remove, but in real life, can you imagine saying "Honey, will you remove the squash from the microwave?". I don't know, maybe it is just me.

Dinner is healthy and ready! I feel almost guilty that we have this like once every week and a half now, but we are so in love with this turkey and squash is yummy and in season right now (and cheap). In my book, that's the trifecta (Yummy, healthy and quick).

Yummy shrimp!

This is QUICK, easy and oh, so yummy. It is actually supposed to be grilled, but with just doing enough for Richard and I didn't want to fool with the grill (and boy am I glad), so I vote for preparation option 2.

Yummy Shrimp

Ingredients:

• 1 tbsp olive oil
• 1/4 cup lemon juice
• 1 tbsp Cajun or Greek seasoning
  
• Fresh minced garlic (2 large cloves or 3 small)
  
• 1 pound medium shrimp, peeled, de-veined, tail on

Preparation:

Combine olive oil, lemon juice, Cajun seasoning and garlic in a small bowl. Place shrimp in a glass dish and drizzle with mixture, turning to coat. Cover and let marinate for 15 minutes.

Option 1: Soak 4-6 wooden skewers in cold water for 30 minutes. Preheat grill or broiler, then thread shrimp on to pre-soaked skewers. Broil or grill for 2-3 minutes each side.
Option 2: Spray saute pan with olive oil spray, saute on med-high for 4 minutes or until shrimp is pink and slightly curled, do not overcook. Remove shrimp to plates. Continue to cook sauce until it is golden and reduced. Spoon sauce over shrimp and serve.

This would be great over some pasta or rice, but we just ate it with a salad and veggies and LOVED it.