Grilled Turkey Breast, Garlic Lemon Veggies and Polenta

Grilled Turkey Breast

1 package of Honeysuckle White turkey breast tenderloin
sea salt
onion powder
garlic powder
dried rosemary
dried thyme

Preheat grill- rub olive oil on turkey breast tenderloin, sprinkle with salt, onion powder, garlic powder, rosemary and thyme, to taste.  Grill until meat reaches internal temperature of 165 degrees.   Note: I cut each tenderloin in half to make 4 portions, which were ample.

Garlic Lemon Veggies and Polenta

1 sweet onion, julienned
1 bunch asparagus, washed and trimmed in to thirds
1 small package sliced white mushrooms
1 zucchini, sliced
1 summer squash, sliced
1 orange pepper, julienned
2 Tbsp minced garlic
1 whole lemon
2 Tbsp canola oil
1 Tbsp Earth Balance Soy Free spread
1 package of Food Merchants Brand Traditional Italian Polenta, 18 oz

*This makes 6-8 portions of vegetables, so I cook in batches and combine the vegetables at the end.

Preheat oven to 400 degrees.  Slice polenta in to 12 rounds.  Place on greased (I used canola oil) baking sheet.

Heat 1-2 Tbsp of canola oil over medium-high heat.  Add the onions, saute for 2-3 minutes.  Add in the asparagus and mushrooms, saute for an additional 3-4 minutes.  Put the polenta in the oven for 10 minutes.  Add in the orange pepper and minced garlic and salt, saute for an additional 3-4 minutes, or until your desired level of doneness.  Placed cooked vegetables in a glass bowl with a lid, while I saute the squash.  Add a little oil (if needed) to your pan and add the zucchini, summer squash and a little salt, cook until your desired level of doneness.  Once squash is cooked, add to bowl of vegetables, combine with the juice of one lemon and Earth Balance Soy Free spread (for a buttery flavor).  Serve atop baked polenta.

I reserve 4 rounds of polenta and a scoop of vegetables for the next day's lunch for my husband and myself.