Mango Yogurt Parfaits
(includes specials from 3/23-3/29)
• 2 large ripe mangos, peeled, pitted and cubed (Taste the Season Special: Ataulfo Mangos 3 for $5/ea)
• 3 cups low fat vanilla yogurt (Taste the Season Special: Nancy's Yogurt $2.99/32oz!)
• 6 tablespoons low fat granola
1. Puree 1 mango and spoon equal amounts into 6 clear plastic cups.
2. Top each with 1/4 cup yogurt.
3. Spoon cubed mango over the top, saving a few pieces for garnish.
4. Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead to this point. Cover and refrigerate until ready to serve.)
5. Top each serving with a tablespoon of granola just before serving. Serves 6.
Make ahead and keep refrigerated. Grab a cup and a small plastic bag of granola and go!
Roasted Turkey Tenderloin with Potatoes and Tarragon Broth
• 1 Tbsp olive oil (Taste the Season Special: Zoe Organic Olive Oil on sale $7.99/750 ml, save $4.50!)
• 1 1/2 lbs turkey tenderloins (Taste the Season Special: Plainville already Marinated Turkey Tenderloins $5.49/14oz pack!) You could substitute the turkey tenderlojns with Chicken Breasts (Taste the Season Special: Freebird Organic Boneless Chicken Breasts $6.99/lb!)
• Salt and ground black pepper
• 2 lbs potatoes, cut into 2-inch pieces
• 2 shallots, chopped
• 1 cup dry white wine (Co+op deal: Les Petit Vignerons Blanc on sale $7.99, save $2!)
• 1 cup reduced-sodium chicken broth
• 2 Tbsp apple cider vinegar
• 2 Tbsp chopped fresh tarragon leaves (check out our bedding plants section! We have a growing tarragon for $3.99/ea!)
• 4 Tbsp store bought peach, cranberry or mango chutney (Taste the Season Special: Ataulfo Mangos 3 for $5 or ready-to-go WSM's Tropical Fruit Salsa $3.69/small)
1. Preheat oven to 400 degrees F.
2. Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil.
3. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
4. In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
5. Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.
Serves 4. (From www.foodnetwork.com)
• Don't have tarragon? Marjoram could be used as a substitute, with a little anise for that licorice flavor. •