- 1 1 /2 lbs. boneless, skinless turkey breast
- 1 1/2 tsp. ground paprika
- 3/4 tsp. salt
- freshly ground black pepper
- 4 tsp. extra-virgin olive oil
- 1/4 cup natural whole almonds
- 1 garlic clove, peeled & minced
- 1/2 cup roasted red peppers (from a jar), drained & rinsed
- 1 tbsp. tomato paste
- 2 tsp. red wine vinegar
Makes 4 Servings
- Heat the oven to 450 F. Tuck under the thin ends of the turkey so it's all the same thickness. Season on both sides with paprika, pepper and 1/2 teaspoon of the salt. Coat with 2 teaspoons of the oil. Place the turkey in a small roasting pan and roast for 10 minutes.
- Add 1/2 cup water to the pan and roast for 10 minutes longer, or until the turkey is cooked through and an instant-read thermometer registers 155 F. Tent the breast with foil ( the temperature will rise as the turkey sits and the juices recedes into the meat).
- While the turkey is resting, in a small skillet, heat the remaining 2 teaspoons oil over low heat. Add the almonds and garlic. Cook until the garlic is golden and the almonds are fragrant, about 5 minutes. Transfer to a blender or a food processor and add the peppers, tomato paste, vinegar, remaining 1/4 teaspoon salt, and 1/4 cup water. Puree until well combined.
- Thinly slice the turkey and serve with romesco sauce.
WW POINTS VALUE: 7 pts.
Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This meal is a surprisingly delicious way to kick-start your healthy lifestyle. It's better than takeout and it's a colorful meal when you take the time to prepare it. Romesco sauce is the official sauce of Spain. It's made of roasted red bell peppers, almonds and garlic and is usually popular when topped on grilled Spanish onions. If you can't find roasted red peppers in a jar, use red bell peppers instead. Place the red bell peppers under the broiler and broil them until they turn black on sides, let them rest until cool enough to handle, peel away the skin and put into the blender or food processor along with other ingredients and blend together. I added freshly ground pepper to this recipe because food tastes better when it's properly seasoned with salt and pepper. If you have extra Romesco sauce, save it and use it on top of chicken, pork or even scrambled eggs.