The rotation of chicken thighs and various cuts of pork gets old, at least for me. So I leaned toward turkey this week. I’m fairly certain that turkey tenderloin is a made up cut off the turkey breast. Still, it fit the bill and didn’t require defrosting in the fridge.
Pan Roasted Turkey Tenderloin with “West Indies” spice rub
One-pot Orzo with Spinach
Savory Roasted Acorn Squash
Irish Brown Bread
Old-fashioned Apple Cake with Brown Sugar Frosting