This dinner is one of my favourites! It is healthy, cheap and full of delicious flavours! I know most recipes that involve coating meat in breadcrumbs require egg for dipping and coating, but I am not a fan of very thick coating.  I just use some oil so the breadcrumbs stick lightly. Its great for those who are counting calories! Roasted Sweet Potatoes and Carrots salt, pepper, cayenne pepper 1. Preheat your oven to 450 degrees and place rack at the top of oven. 2. Peel sweet potatoes and cut into small chunks. 3. Place potatoes and carrots in a large bowl. 4. Add oil, garlic, rosemary to the bowl and coat vegetables evenly. 5. Sprinkle with salt, pepper, and cayenne. 6. Transfer vegetables into a 13×9 baking dish. 7. Roast for 40 minutes until tender and lightly browned. Turkey Scallopini with Mushrooms 4 thin turkey breast slices (if using a thick breast, be sure to pound to 1/4 in thickness) salt, pepper, garlic powder 1 package of sliced brown mushrooms Directions:
1. Heat butter and garlic in a pan over medium heat.  Saute garlic until golden brown.  Add mushrooms and turn up the heat to medium-high.  Saute mushrooms for about 10-13 minutes until liquid is evaporated and mushrooms are tender and brown. Set aside until turkey is finished. 2. Mix breadcrumbs, salt, pepper and generous amount of garlic powder on a plate. 3. Rub a little bit of olive oil over the turkey and then place in the breadcrumbs mixture until fully coated.

4. Heat olive oil in non-stick frying pan over medium-high heat.  Lay 2 turkey breasts on pan and cook for 2 to 3 minutes per side.  Remove breasts and place on a plate with tin foil tent until the other pieces are cooked.
5. Place a scoop of mushrooms on top of turkey and serve with potatoes and carrots.

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