Dinners for the week

This week we are having:

Quinoa with summer veggies and pork tenderloin
Creamy pasta with salmon and summer veggies
Roasted sweet potato, green bean and chicken salad
Turkey breast with veggies and mustard

This last meal is an old favorite:
Serves 2
1 skinless turkey breast half
1/2 lb baby carrots
1 broccoli crown, cut into pieces
1 tbsp olive oil, divided
2 tbsp whole grain mustard

Sprinkle turkey with salt, then spread mustard over turkey breast.
Drizzle carrots with 1/2 tbsp oil and sprinkle with salt.
Roast carrots and turkey at 425 for 20 mins.
Drizzle broccoli with 1/2 tbsp oil and sprinkle with salt.
Add broccoli cook for 20 to 30 mins more, or until turkey is approximately 155 deg f.

Serve with extra mustard on the side.

342 calories, 23% fat (9 g), 60% protein (51 g), 17% carbs (15 g, 6 g fiber).