Happy 2018! I hate that this is my first post of the year, but I have been down and out all week, with what ended up being strep throat. So needless to say I didn’t get to start my New Year like I thought I would…meal prepping, tracking, working out, getting organized, etc….instead I was glued to the couch for 4 days, straight sleeping.

But I’m feeling better again, so here we go!

I am going to show you how to make the easiest turkey tenderloin and veggies, and then use the leftovers to make a turkey taco bowl the next night. I got a lot of requests for this, for people who live alone, or their spouse/family doesn’t eat the same foods as them, and they didn’t want to make a big dinner and then eat the exact same thing all week long.


Turkey Tenderloin

What You Need:


1 Turkey Tenderloin (Jeanie-O brand is my favorite, w/ the best macros, like no fat!)

1 Bag of mixed Cauliflower & Broccoli

½ Red Onion, chopped

Butt Rub to season (or your favorite seasoning, or S & P)

Olive Oil Spray


Preheat the oven to 350 degrees. Take a baking dish, with sides, and spray with your cooking spray.

Season your turkey tenderloin with salt and pepper and place in the center of the baking dish. Then add in your veggies around the tenderloin. Give them a spray with your olive oil spray and season well with salt and pepper.

Cover your dish with foil and bake for 60-70 minutes (these are the directions on the Jeanie-O package, so check your package for cooking times, as they may differ…also check at 60 minutes, because mine has always been done at the 60 minute mark.)

Slice the tenderloin and serve with your veggies. This is really low carb and low fat, so perfect for a rest day. If you need to add carbs or fat I suggest serving with rice, or a sweet potato. For extra fats you could mix in some avocado or guacamole with your veggies.


If you are the only one eating this or maybe just sharing with one other, you should have some tenderloin left, maybe half. So wrap it up and put in the fridge for tomorrow’s dinner.


Turkey Taco Bowl

What You Need:


Left-over Turkey Tenderloin (or you can make this with chicken/shrimp)

1 Red Bell Pepper, chopped in long thin strips

1 Yellow Bell Pepper, chopped in long thin strips

1 Red Onion, chopped in long thin strips

1 Jalapeno, diced

1 Bag of Uncle Ben’s White Rice (or rice of your choice)

1 cup Cherry Tomatoes, cut in half




Olive Oil Cooking Spray


Over high heat sauté your peppers and onion with your olive oil cooking spray and salt & pepper. This will take about 10 – 15 minutes to get really browned, with a few minutes left, add in your jalapeno. (Use leftovers of this mixture in eggs during the week!)

Cook your 90 second rice in the microwave.

Heat up your left-over turkey in the microwave.

Assemble your bowl…I like to cut up some cilantro and mix it in with my rice, you know like Chipotle does it. Then add in the peppers/onions, cherry tomatoes, and your turkey tenderloin sliced. Then top with salsa and avocado.

You can get creative with this, aka use what you have on hand…add black beans, corn, throw some shredded cheese on top or guacamole. I also love to add a drizzle of Bolthouse dressing.


I hope these two recipes help you switch it up a bit, and use your left-overs in different ways. If you have some extra carbs, the tenderloin is really good to have with some bbq sauce as well.

I love seeing your recipes on social media! So cool! I hope you and your family like this easy weeknight dinner as much as we do.

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