Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze

Bring cozy fall flavors to the table with Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze. Easy enough for weeknights yet elegant for Thanksgiving or Friendsgiving.

Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze

The nights are starting to cool down and the days are growing shorter, and nothing hits the table quite like a dinner that’s equal parts comforting and impressive. These Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze strike that perfect balance—juicy, golden-brown turkey kissed with a sticky glaze that’s garlicky, herby, and just the right touch of sweet.

The best part? This dish looks like something you’d serve at a holiday gathering, yet it’s quick enough to pull together on a busy weeknight. Think of it as your secret weapon for easy fall dinners, with bonus points for being a lighter, fuss-free alternative to a whole bird when Thanksgiving or Friendsgiving rolls around. One bite of that citrusy honey glaze mingled with savory thyme and soy, and you’ll wonder why turkey isn’t on your menu more often.

Enjoy!

What Ingredients Do I Need?

• Turkey breast tenderloins – Lean, tender, and quick-cooking, these are the star of the dish and the perfect alternative to roasting a whole turkey.

• Garlic powder, onion powder, and paprika – A simple trio that builds savory flavor and a subtle warmth right into the meat.

• Kosher salt and black pepper – Classic seasoning essentials that enhance every bite.

• Canola oil – Helps the turkey sear to a beautiful golden-brown crust before roasting.

• Fresh garlic – Adds a rich, aromatic depth that balances the sweetness of the glaze.

• Honey – The key to that sticky, caramelized glaze with just the right touch of sweetness.

• Soy sauce – Brings salty, umami depth that rounds out the glaze.

• Dijon mustard – A tangy kick with a hint of spice to keep the glaze balanced.

• Fresh orange juice – A bright citrus pop that lifts the flavors and keeps them fresh.

• Fresh thyme leaves – Earthy and fragrant, thyme ties everything together with a cozy, herby note.

Substitutions and Variations

If you don't have everything on hand here are some suggestions:

• Thyme swaps: Use dried thyme if fresh isn’t available, or try rosemary for a different herbal note.

• Sweetener alternatives: Replace honey with maple syrup or brown sugar for a different type of sweetness.

• Lower-sodium option: Use tamari instead of soy sauce to maintain umami depth without extra salt.

• Citrus variation: Add a splash of lemon juice instead of—or alongside—orange juice for extra brightness.

• Flavor twists: Add smoked paprika for a subtle smoky undertone, or a pinch of crushed red pepper flakes for a hint of heat.

• Flexible for occasions: These swaps make it easy to adapt the dish for weeknight dinners, Thanksgiving, or Friendsgiving.

Kitchen Tips and Notes  

• Pat turkey dry: Drying the tenderloins before seasoning ensures a golden-brown sear and better flavor absorption.

• Use a hot skillet: Make sure the pan is hot before adding oil and turkey to get that deep, caramelized crust.

• Check internal temperature: Turkey is safely cooked at 165°F—use a meat thermometer for perfectly juicy results.

• Rest before slicing: Let the turkey rest 5 minutes after roasting so the juices redistribute and the meat stays tender.

• Glaze generously: Don’t skimp on the honey-citrus glaze—it’s what gives the turkey its sweet, sticky, flavor-packed finish.

• Make ahead tip: You can prepare the glaze in advance and store it in the fridge for up to 2 days.

• Serve with sides: Pairs beautifully with roasted vegetables, mashed potatoes, or a simple fall salad for a complete meal.

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    RECIPE IS DOWN BELOW👇     

Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta

Celebrate island flavors at home with this Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta. A tropical-inspired dinner that’s surprisingly easy to make and perfect for a special occasion—or any night you want a little getaway.

Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta

Our wedding anniversary just passed, and it stirred up some beautiful memories. We were married on a beach in Hawaii, waves crashing softly in the background, and the scent of the ocean carried into every part of that magical day. Ever since, Hawaii has held a special place in my heart—not just for the stunning scenery, but for the food that wrapped itself around every memory.

This past month, I’ve been cooking Hawaiian-inspired dishes to relive a little of that time. One recipe in particular reminds me of our celebration dinner: Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta. Juicy, marinated flank steak grilled until perfectly charred, tender zucchini with a smoky kiss of flame, and a creamy base of whipped feta that ties it all together.

At first glance, the ingredient list might seem a little long, but don’t let that fool you—this dish is wonderfully easy to prepare. The marinade does most of the work, infusing the steak with bright pineapple, mango, and ginger notes while you simply grill and blend. In less than an hour of hands-on time, you’ll have a tropical dinner that feels both special and effortless.

Every bite takes me back to the island breeze and that unforgettable evening. Whether you’re celebrating something big or just want to treat yourself to a little taste of paradise, this Hawaiian steak dish is the perfect way to bring the aloha spirit home.

What Ingredients Do I Need?

Here’s everything you’ll need to make this tropical-inspired dish:

• Flank Steak – tender, lean, and perfect for soaking up marinade.

• Soy Sauce (low-sodium) – the salty, umami base of the marinade.

• Pineapple Juice – brings natural sweetness and a touch of acidity.

• Brown Sugar – balances the savory flavors with a hint of caramelized depth.

• Rice Vinegar – adds brightness to the marinade.

• Fresh Ginger & Garlic – bold aromatics for that signature island kick.

• Onion Powder & Black Pepper – simple seasoning to round out the flavor.

• Mango Purée – sweet and tropical, pairing beautifully with the pineapple.

• Zucchini – sliced lengthwise for grilling; smoky and tender.

• Olive Oil & Kosher Salt – essential for grilling the vegetables.

• Feta Cheese & Heavy Cream (or milk) – blended into a creamy whipped feta to serve as a luscious base.

Substitutions and Variations

Make this recipe your own with a few simple swaps:

• Steak Alternatives: Try skirt steak or sirloin if flank isn’t available. Both grill beautifully.

• Feta Swap: Goat cheese or cream cheese can replace feta for a milder whipped base.

• Dairy-Free Option: Blend feta with a splash of olive oil instead of cream, or use a plant-based feta substitute.

• Veggie Twist: Substitute zucchini with eggplant, bell peppers, or even asparagus for variety.

• Fruit Boost: Add grilled pineapple slices or fresh mango chunks alongside the steak for extra tropical flair.

• Heat Lovers: Stir in a pinch of chili flakes or a drizzle of sriracha into the marinade for a sweet-spicy balance.

Kitchen Tips and Notes

• Marinade Time: Keep it between 4–8 hours. Too short and the flavors won’t penetrate; too long and the steak can become mushy from the fruit enzymes.

• Pat the Steak Dry: Before grilling, blot the meat with paper towels. This helps achieve a good sear instead of steaming.

• Grill Hot & Fast: Flank steak cooks best over high heat for a short time—this keeps it tender and juicy.

• Slice Against the Grain: This is key! Cutting thin slices against the grain ensures the steak is tender, not chewy.

• Make-Ahead Tip: The whipped feta can be made a day in advance and stored in the fridge. Just bring it to room temp before serving.

• Serving Idea: Spread the whipped feta on the platter before topping it with sliced steak and zucchini—it makes for a beautiful presentation.

Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

This Grilled Sesame Chicken Salad with Cashew Crunch is bursting with bold Asian-inspired flavor, fresh veggies, and a maple-ginger dressing. A healthy, protein-packed meal that’s perfect for lunch, dinner, or meal prep!

Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

When the summer heat sets in, we find ourselves craving lighter meals that are still big on flavor—and this Grilled Sesame Chicken Salad with Cashew Crunch checks all the boxes. It’s crisp, colorful, and full of bold Asian-inspired ingredients that I never get tired of. Salads like this are one are a go-to during warmer evenings, and any oven cooking must be kept at a minimum.  A nice crisp salad is so satisfying with your plate piled high with crunchy cabbage, juicy grilled chicken, and a zingy sesame-ginger dressing.

This recipe is one I first discovered on Ambitious Kitchen and the Asian aspect drew me in.  This recipe did not disappoint!   Juicy, tender chicken flavored with a wonderful Asian marinade served over a crunchy fresh salad.  And the dressing?  Wow! this makes the dish, so don't skip it. 

What I love most is the versatility of this recipe: the sesame-maple dressing is just as delicious drizzled over grilled veggies or rice bowls, and the chicken can easily be served on its own alongside stir-fried greens or a chilled noodle salad. It also holds up beautifully for meal prep, making weekday lunches something to look forward to.

Whether you serve it up as a main course dinner salad or deconstruct it for other meals, this is one of those recipes that delivers every time—fresh, flavorful, and so satisfying.

Enjoy!

Ingredients & Shopping List

This vibrant salad is packed with fresh produce, pantry staples, and flavorful condiments that come together for the ultimate summer meal. Here’s what you’ll need to bring it to life—plus a handy shopping list organized by category!

🧺 Shopping List by Category

Produce:

• Green cabbage
• Red cabbage
• Carrots
• Red bell pepper
• Green onions
• Fresh cilantro
• Garlic
• Fresh ginger

Protein:

• Boneless, skinless chicken breasts

Pantry & Condiments:

• Low-sodium soy sauce - you may use coconut aminos if you prefer
• Tahini
• Toasted sesame oil
• Olive oil
• Rice vinegar
• Brown sugar or coconut sugar
• Maple syrup - or honey is you prefer
• Red pepper flakes (optional)
• Sesame seeds

Nuts:

• Roasted whole cashews

Substitutions and Variations

Substitutions

Want to tailor this recipe to what you have on hand? Here are a few easy swaps that still deliver big flavor:

• Soy Sauce: Use coconut aminos or tamari for a gluten-free option.

• Brown Sugar: Swap in coconut sugar or honey if you prefer natural sweeteners.

• Tahini: Almond butter or peanut butter will give a slightly different flavor but still work well in the marinade.

• Maple Syrup: Agave or honey can stand in if you’re out of maple.

• Cabbage: Use one or the other—or even a pre-shredded slaw mix in a pinch.

• Cashews: Swap with roasted peanuts or sliced almonds for a similar crunch.

Variations

This salad is as flexible as it is delicious. Try one of these creative twists:

• Make it Vegetarian: Skip the chicken and top the salad with grilled tofu or edamame for plant-based protein.

• Noodle Bowl Style: Toss the salad with rice noodles or soba for a heartier, noodle bowl version.

• Wrap It Up: Use the salad and chicken as a filling for lettuce wraps or spring rolls.

• Different Protein: This marinade also works beautifully with shrimp, salmon, or even grilled steak.

Kitchen Tips and Notes

• Marinate Smart: A 30–45 minute marinade, out on the counter, gives the chicken tons of flavor without needing hours. If you’re short on time, even 20 minutes will still make a difference.

• Grill Indoors or Out: Don’t have a grill? A stovetop grill pan or even a cast iron skillet works great.

• Slice Against the Grain: For tender chicken, slice it thinly against the grain after resting.

• Meal Prep Friendly: Store components separately and assemble just before eating for the freshest texture. The dressing will keep in the fridge for up to 5 days.

• Double the Dressing: It’s so good, you’ll want extra! Use it on other salads, grain bowls, or grilled veggies throughout the week.

Meal Prep Made Simple: Your Quick-Glance Cheat Sheet

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

Bold Thai Flavors, Fresh Crunch, and a Sweet Chili Kick—These Lettuce Wraps Have It All!

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

If you're craving a healthy and flavorful Thai-inspired meal, these Thai Chicken Meatball Lettuce Wraps with Sweet Chili Sauce are exactly what you need. Juicy, garlic-ginger chicken meatballs are wrapped in crisp butter lettuce, layered with crunchy vegetables, fresh cilantro, and cashews, then drizzled with a sweet and spicy chili sauce for the perfect balance of flavor. The combination of warm, savory meatballs and cool, refreshing toppings makes each bite an irresistible contrast of textures. Plus, low-carb lettuce wraps have become a go-to for those seeking healthy dinner ideas that don’t skimp on taste—offering all the enjoyment of a delicious, flavorful meal without the heaviness of traditional wraps or buns.

These easy Thai lettuce wraps are perfect for a quick weeknight dinner, a healthy spring meal, or a fresh and light lunch. Whether you're looking for a gluten-free, protein-packed recipe or a fun way to mix up your usual dinner routine, this dish delivers in both taste and convenience. The crisp vegetables and zesty cilantro bring a bright, refreshing touch, while the sweet chili sauce ties everything together with a kick of Thai-inspired flavor. High in protein, low in carbs, and packed with fresh ingredients, these wraps are the perfect healthy meal prep option for busy days.

What Ingredients do I need?

Produce:

• Yellow onion
• Garlic
• Fresh ginger
• Jalapeño
• Carrots
• Orange bell pepper
• Cucumber
• Scallions
• Cilantro
• Butter or Boston lettuce
• Lime

Protein:

• Ground chicken
• Eggs

Pantry & Dry Goods:

• Panko bread crumbs
• Cashews
• Cooked rice
• Sweet chili sauce
• Soy sauce

Other:

• Cooking spray

Substitutions and Variations

Substitutions

• Ground chicken → Ground turkey or ground pork (for a similar texture and flavor)

• Butter/Boston lettuce → Romaine or iceberg lettuce (for a sturdier wrap)

• Jalapeño → Red pepper flakes or serrano pepper (for more or less heat) or leave it out all together

• Panko bread crumbs → Crushed crackers 

• Cooked rice → Cauliflower rice or quinoa (for a lower-carb alternative)

Variations

• Spicy Sriracha Peanut Wraps:  Swap sweet chili sauce for a spicy peanut sauce (mix peanut butter, sriracha, soy sauce, and lime juice).  Add crushed peanuts instead of cashews.  Top with a drizzle of extra sriracha for a fiery kick!

• Tropical Thai Wraps:  Add diced mango or pineapple for a sweet and tangy contrast.  Swap cashews for toasted coconut flakes for extra tropical flair.  Use Thai basil instead of cilantro for a unique flavor twist.

• Teriyaki Glazed Wraps:  Swap sweet chili sauce for a homemade or store-bought teriyaki glaze.  Add sautéed mushrooms or bell peppers for a stir-fry-inspired variation.  Sprinkle with sesame seeds for extra crunch.

Kitchen Tips and Notes

• Use a cookie scoop – This ensures evenly sized meatballs, which cook uniformly under the broiler.

• Broiling for a crispy exterior – Broiling gives the meatballs a slight char, but you can also pan-fry or bake them at 400°F (200°C) for about 15 minutes.

• Meal prep friendly – Make the meatballs ahead of time and store them in the fridge for up to 4 days or freeze for up to 3 months. Just reheat and assemble!

• Lettuce storage hack – Keep butter lettuce fresh by storing it in a damp paper towel inside an airtight container in the fridge.

• Make it a rice bowl – If you don’t have lettuce or want a heartier meal, serve everything over jasmine or brown rice instead!

    Equipment You May Need    

• Mixing bowls – For combining the meatball mixture and tossing the veggies.
• Cutting board & knife – For chopping vegetables, herbs, and aromatics.
• Microplane  – To easily grate fresh ginger.
• Baking sheet & foil – For broiling the meatballs (lining with foil makes cleanup easier).
• Cookie scoop (optional) – For evenly portioning the meatballs.
• Tongs or Spoon – For assembling the wraps neatly.

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Thai Chicken Meatball Wraps with a Sweet Chili Kick!

serves 4

1 recipe Thai Chicken Meatballs (see below)
1 cup shredded carrots
1 small orange bell pepper, julienned to 1/2-inch pieces
1/2 cup cucumbers, julienned
2 scallions, white and green parts sliced
1 small heads Butter or Boston lettuce, leaves separated
1 cups cooked rice
1/4 cup chopped cilantro, plus more for garnish
1/4 cup cashews
Sweet chili sauce
Lime wedges

 
In a medium bowl toss together carrots, bell peppers, cilantro, cucumber, and scallions.

 
To serve: Top a lettuce leaf with a spoonful of rice, 2 or 3 warm meatballs, and some of the vegetable mixture, extra cilantro, and cashews. Drizzle with chili sauce and a squeeze of lime.

Thai Chicken Meatballs

yield:  15 meatballs  

1/2 small yellow onion, small diced
1 clove garlic, minced
1 teaspoons fresh grated ginger
1/2 jalapeño, seeded, small diced
1 pound ground chicken
1/4 cup packed cilantro, chopped
1 tablespoon soy sauce
1/4 cup panko bread crumbs
1 egg whites

In a large bowl, combine onion, garlic, ginger, and jalapeño, chicken, cilantro, soy sauce, bread crumbs and egg whites.  Using a gentle hand mix until incorporated and ingredients are spread throughout.  

Heat broiler to high and place rack 6 inches from heat. Line a baking sheet with foil and lightly coat with cooking spray.

Use a 2-tablespoon cookie scoop, portion mixture into about 15 balls. Shape into meatballs. Arrange on prepared baking sheet.

Broil until meatballs are lightly browned, about 4 minutes. Turn meatballs over and broil another 4 minutes. 

adapted from:  Live Life Deliciously by Tara Teaspoon

One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece!

A sizzling one-skillet meal packed with tender steak, sweet potatoes, and crisp bell peppers—Whole30-friendly, bursting with flavor, and ready in just 30 minutes!

 

One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece!

If you're looking for a quick, flavorful, and nutritious meal that comes together in just 30 minutes, this One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece! is your new go-to recipe. Juicy, seared steak bites pair perfectly with caramelized sweet potatoes and crisp bell peppers, all tossed in a savory garlic-infused soy glaze. It’s the perfect combination of hearty, wholesome, and absolutely delicious—all made in just one pan for minimal cleanup!

Not only is this dish incredibly easy to make, but it’s also packed with nutrients and fits a variety of diets. The protein-rich steak and fiber-filled sweet potatoes create a balanced meal, while bell peppers add a fresh, vibrant crunch. If you're following Whole30, paleo, or gluten-free eating, a simple swap of coconut aminos for soy sauce makes this dish fully compliant. Plus, it’s versatile—great for a quick weeknight dinner, meal prep, or even an impressive yet effortless dish for entertaining.

With just one pan and a handful of simple ingredients, this 30-minute meal is a true lifesaver for busy days. A quick pre-cook of the sweet potatoes in the microwave ensures they’re tender without extra stovetop time, while the steak sears to perfection in minutes. The result? A bold, satisfying, and nourishing dish that proves healthy eating can be both effortless and crave-worthy. Whether you’re feeding the family or making a solo dinner, this skillet meal will quickly become a favorite in your recipe rotation!

Enjoy!

What Ingredients do I need?

Produce

• Sweet potatoes
• Bell peppers (any color)
• Garlic

Meat

• Sirloin steak

Pantry

• Olive oil
• Soy sauce (or coconut aminos for Whole30)
• Kosher salt
• Cracked black pepper

Substitutions and Variations

Substitutions

• Sirloin Steak - try flank, NY strip, or Ribeye

• Bell Peppers - Zucchini or mushrooms (for a different veggie option)

• Soy Sauce - Coconut aminos (for Whole30 or gluten-free)

• Garlic - Garlic powder (if fresh garlic isn’t available)

Variations

• Steak Fajita Style - Ingredients: Add sliced onions, extra bell peppers (different colors), and a pinch of cumin, chili powder, and paprika.

• Balsamic Steak & Veggies - Ingredients: Swap soy sauce for balsamic vinegar and drizzle the cooked dish with a little balsamic glaze.

• Mediterranean-Inspired - Ingredients: Replace the soy sauce with lemon juice, and add olives, cherry tomatoes, and a sprinkle of oregano and feta cheese at the end.

• Sweet & Spicy Teriyaki - Ingredients: Swap soy sauce for teriyaki sauce, and add a dash of sriracha for a spicy kick.

• Lemon Herb Steak & Veggies - Ingredients: Swap soy sauce for lemon juice and season the dish with fresh thyme or rosemary.

Kitchen Tips and Notes

Perfect Steak Bites

• Let the steak come to room temperature before cooking. This helps ensure even cooking and a nice sear.
• Pat the steak dry with paper towels before cooking. This helps achieve a better sear since excess moisture can cause it to steam rather than brown.
• Don’t overcrowd the pan when searing the steak. If needed, cook the steak in batches to ensure it gets a nice caramelized crust. Overcrowding can cause it to steam instead of sear.

Pre-Cook Sweet Potatoes

• Microwave the sweet potatoes to speed up cooking time. Cooking them just until they’re slightly tender gives them a perfect texture when browned in the pan.
• Dice the sweet potatoes evenly so they cook at the same rate. Larger chunks will take longer, while smaller ones will cook faster.

Add Fresh Herbs or Acidity

• Fresh herbs like parsley, cilantro, or thyme can brighten up the dish when sprinkled on top just before serving.
• A squeeze of lemon or lime juice at the end helps to balance the richness of the steak and sweet potatoes and adds a refreshing note.

Suggested Side Dishes:  

• Simple Green Salad – A crisp side salad with mixed greens, cucumbers, and a light vinaigrette balances the richness of the steak.

• Quinoa or Brown Rice – Adds extra fiber and makes the meal more filling.

• Farro or Bulgur – Nutty and chewy grains that pair well with the steak’s savory flavors.

• Chimichurri Sauce – A vibrant herby sauce that pairs beautifully with steak.

• Crusty Bread – A slice of sourdough or a toasted baguette is great for soaking up any extra juices.

   EQUIPMENT YOU MAY NEED   

• Large Skillet or Cast-Iron Pan – A heavy-bottomed skillet (preferably cast iron) helps achieve a great sear on the steak and evenly cooks the vegetables.

• Cutting Board – You’ll need one for dicing the steak, sweet potatoes, and bell peppers. Consider using separate boards for meat and vegetables to avoid cross-contamination.

• Sharp Knife – A good-quality chef’s knife makes chopping and dicing much easier.

• Tongs or Spatula – Tongs are great for flipping the steak bites, while a spatula helps stir the veggies without breaking them apart.

• Measuring Spoons – For accurately measuring the olive oil, soy sauce, and seasonings.

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One-Skillet Steak Bites with Sweet Potatoes and Bell Peppers

serves 4

1 large sweet potato, diced into 1″ pieces
1 teaspoon kosher salt
1 lb sirloin steak, diced into 1″ pieces
3 tablespoon olive oil, divided
2 cloves garlic, minced
2 bell peppers, seeded and diced into 1″ pieces
2 teaspoon cracked black pepper
2 tablespoon soy sauce


Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes stirring halfway through.  You want the potatoes just so you can pierce one with the tip of a knife with a little resistance.  You don't want them too cooked or they will turn out mushy. 

Heat a large skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every so often like stir frying, until browned, about 6 minutes. Remove the steak to a plate or baking sheet.  Set aside.

 
Reduce the heat to medium-high and add another tablespoon of olive oil to the skillet. Add the sweet potatoes, tossing to coat and cook, stirring occasionally, until browned, 3-4 minutes.  Add the bell pepper, stirring occasionally until crips tender, about 3-4 minutes.  Add the garlic and stir to combine.  

Add the steak and juices back to the pan along with the soy sauce. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.