Oranges are inexpensive and delicious! Besides enjoying them as a snack, I love to use orange sections in salads or with Asian-inspired dishes. Oranges are bursting at the seams with vitamin C, flavonoids, fiber, potassium, and pectin.
Here’s a TIP:
The concentration of vitamin C is in the pulp, people! Make sure you eat the pulp and buy orange juice that has lots of pulp!
Here’s a TRICK:
Those little cans of mandarin oranges are great for keeping on your pantry shelf for a quick lift to your salad—try adding it along with slivered almonds, green onions, sesame oil, and rice vinegar for a delicious, off-the-hook salad! YUM!
And your RECIPE:
Turkey with Cranberry-Grape Sauce
- 1 teaspoon cornstarch
- 1/2 cup orange juice
- 1/4 cup dried cranberries
- 1 1/2 tablespoons honey
- 1 tablespoon lemon juice
- 4 6-oz. boneless skinless turkey breast pieces*
- 2 teaspoons olive oil
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups green grapes halved
- In a saucepan, combine first five ingredients (cornstarch through lemon juice) until smooth. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Cool, cover and refrigerate.
- Preheat oven broiler.
- Flatten turkey to 3/4-inch thickness. Combine oil and pepper; rub over both sides of turkey breasts. Broil 4 to 6 inches from heat for 5 to 7 minutes on each side until turkey is cooked through.
- Just before serving, stir grapes into sauce. Serve turkey with cranberry-grape sauce.
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