Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup carrot
- 1/2 lbs turkey tenderloin
- 1/8 tsp garlic powder
- 1/8 tsp dried rosemary
- 1/8 tsp salt
- 1 dash fresh ground black pepper
- 2 green onion
- 2 slice red bell pepper
- 1 tbsp white wine
- =
Directions
Preheat oven to 400 °F. Place carrots in center of 12 X 16-inch foil rectangle. Top with tenderloin and sprinkle with garlic powder, rosemary, salt and pepper. Arrange onions and sweet pepper over tenderloin. Fold edges of foil up to form a bowl shape. Pour wine over tenderloin. Bring two opposite foil sides together above food; fold edges over and down to lock fold. Fold short ends up and over. Place foil bundle on a small cookie sheet; bake 20 to 25 minutes until meat reaches 170 °F. (Check doneness by opening foil bundle carefully and inserting meat thermometer in thickest part of meat. )