Serving: 15
Ingredients
1 bag turkey pot roast, GFS
1 each carrots, sliced 1/4” thick
1 each onion- small, sliced ¼- inches thick
1 stalk celery, sliced ¼” thick
3 each red potato, cut in ½” wedges
Instructions
Preheat convection oven to 350
Remove product from bag and place in oven safe dish
Place cut vegetables over the top of the meat
Cover with foil
Bake before 30-40 minutes until internal temperature is 165 degrees
To brown, remove foil for last 10 minutes of baking
Serving ideas: Garnish with chopped fresh parsley
Notes
Per serving (excluding unknown items): 14 calories; trace Fat (1.6% calories from fat); trace Protein; 3g carbohydrate; trace dietary fiber; 0mg cholesterol; 5mg sodium. Exchanges: 0 grain (starch); 0 vegetable
