Daily Archives: April 16, 2015

Honey Mustard and Herb Baked Turkey Tenderloin

Honey Mustard and Herb Baked Turkey Tenderloin:

*This recipe is SO easy to make and requires few ingredients. Great to prepare ahead on Sunday for protein addition to dinner during the week!


-1 ¼ pound turkey tenderloin (boneless and skinless)

-6 Tbsp. honey

-4 Tbsp. yellow mustard

-1 Tbsp. lemon zest (use a washed organic lemon!!!)

-1 to 2 Tbsp. dried rosemary

-1 to 2 Tbsp. lemon juice

-Sea salt and pepper to dust tenderloins

-Olive Oil nonstick cooking spray (Really like Pam’s All Natural Nonstick olive oil cooking spray…found at Publix)


  1. Preheat your oven to 400 F and line a large baking pan with heavy-duty aluminum foil. Then spray the surface of your foil with the nonstick spray.
  2. Place your tenderloin(s) on your aluminum foil lined baking pan and sprinkle with salt and pepper.
  3. In a small bowl stir your mustard and honey until well combined.
  4. In a separate bowl zest your lemon and combine with your rosemary.
  5. After zesting your lemon, squeeze 1 to 2 Tbsp. of the juice onto your tenderloin.
  6. Then pour your honey mustard mixture covering the surface of your tenderloins.
  7. Finally, cover your tenderloins in your rosemary and lemon zest mixture.
  8. Pop in your preheated oven for 40 minutes and keep your oven fan on! I say this because your honey mustard that runs off the tenderloin will become charred. Don’t worry, your tenderloin won’t! It will remain tender and amazingly moist on the inside.
  9. Let cool and slice into ½ inch medallions. An electric knife makes this really easy…hint, hint. Enjoy!

Rosemary Garlic Baked Chicken Fingers

Rosemary Garlic Baked Chicken Fingers:

-Free range raw chicken tenderloin strips


-Garlic powder

-Himalayan sea salt

-Black pepper

-Organic extra virgin olive oil


  1. Preheat your oven to 375 degrees F. Then line a baking sheet with aluminum foil and spray with nonstick spray (I prefer Kelapo’s Coconut Oil Nonstick Spray).
  2. Evenly space and place your chicken tenderloin strips on the baking sheets making sure they do not touch. I totally didn’t mean to rhyme there but it sounded great. How funny would it be to hear a rap song telling you how to make a recipeJ! Just a random thought.
  3. Drizzle the top of each tenderloin with your olive oil and then sprinkle each with your rosemary, garlic powder, sea salt, and black pepper.
  4. Place your chicken strips in the oven for 20 to 25 minutes (check on them after 20 minutes). Remove when the chicken strips are cooked through and slightly golden on top. Allow to cool and enjoy!

*These can be stored in the fridge in Tupperware for a week and are a great snack, salad topper, grab and go lunch, and easy protein to add to dinner. Yum!