Garlic Ginger Soy Turkey Tenderloin and Roasted Veggies

Ingredients
1 turkey tenderloin (come 2 to a package) or small pork tenderloin
1 1/2 tbsp brown sugar, divided
4 tsp soy sauce
1 tsp minced fresh ginger
1 1/2 tsp minced garlic (3 cloves)
1/2 tbsp cornstarch
1/2 cup chicken broth
salt and pepper
Sliced veggies to roast (carrots, parsnips, onions, etc.)
1 tbsp olive oil

1. Preheat oven to 375 degrees.
2. Place turkey in baking dish lined with foil or parchment.
3. In small bowl, mix 1 tbsp brown sugar, 3 tsp soy sauce, ginger, garlic and a few grinds of pepper.  
4. Set half of mixture aside and sprinkle remaining over turkey.
5. Toss veggies with oil, salt and pepper.
6. Place veggies on jellyroll pan lined with foil or parchment.
7. Bake uncovered for 25-35 minutes, until meat thermometer reads 170 degrees and veggies are tender.  Allow meat to stand 5 minutes before cutting.
8. While turkey is cooking, combine cornstarch and broth in small saucepan.  Mix until smooth.  Add reserved soy sauce mixture, and remaining brown sugar (1/2 tbsp) and soy sauce (1 tsp).  Bring to boil, cook and stir about 2 minutes until thickened and serve on turkey. 

I served this with some quinoa.  The sauce was delicious over it all.  May try it with a pork tenderloin next time.   Serves 2-3.

Ryan's White Chili

This is Ryan's special recipe!  Tried and true, and makes lots!  You can freeze any extra for a quick meal another night! And look - cilantro from my fall garden!!

Ingredients

4 cups chicken broth

3-4 cups chicken or turkey, cooked and chopped

4 x 14.5 oz cans white (like navy) beans (or 1 lb beans, soaked and cooked according to package directions)

3 cloves garlic, chopped

1 medium onion, chopped

2 carrots, chopped

2 celery stalks,  chopped

1 cup green chilies, chopped

juice of 1 lime

2 tsp cumin

2 tsp mexican oregano

1 tsp cayenne pepper (use ½ tsp for less spice)

1 tsp black pepper

1 tsp salt (use more if using reduced sodium chick broth)

2 tsp cilantro, chopped

Toppings

monterey jack cheese

fresh corn

diced tomatoes

cilantro

sour cream

green onion

avocado

lime

tortilla chips

1. Combine all items in 6 quart slow cooker.
2. Place on low for 6-8 hours, or until it reaches desired temperature.
3. Serve with desired toppings.