12 oz extra-lean turkey breast steaks
16 oz package frozen dark sweet cherries
17 oz (a little more than a pound) of potatoes
1/3 cup low-fat milk
1-2 tsp olive oil
2 tsp rosemary
3 tsp garlic
Preheat oven to 375F.
Filet the turkey steaks if necessary so that they're of an even thickness. I made two serving sizes, one 4 oz (for me, because I'm dieting) and one 8 oz (for Erich).
In some kind of pot with a lid that can go in both the oven and stove (I use a Calphalon "everyday" pan), place the turkey and dump the entire package of cherries on top. Cover with the lid, and bake for 10 minutes.
Fill a pot with water, and add the rosemary and some salt. Set it to boil and begin washing the potatoes. Cut the potatoes so that they're all roughly the same size and put them in the water.
After 10 minutes, turn the turkey over, and re-cover it with any cherries or cherry juice that has fallen off, making sure in particular to cover any thin or oddly-shaped bits that might dry out. Cover and bake for another 10 minutes.
After 20 minutes, check the temperature of the turkey. If it's 165 or close, remove it from the oven and plate it, then back into the oven to keep warm (this is why *close* to 165 is OK; you don't want it to dry out while keeping warm).
Put the pan onto the stove on high heat to reduce the cherry juice. Add a couple good-sized slugs of balsamic vinegar (probably .25 cup?).
Drain the potatoes. Add the milk, garlic, and olive oil and begin mashing. Add salt and pepper, then add more salt. Mash the hell out of the potatoes -- your mashing skill is going to be what makes this "creamy" instead of "dry." Use an electric mixer if you need to. Salt will make a huge difference here, too -- butter adds a lot of salty flavor to mashed potatoes, usually.
Remove the plates from the oven and serve the mashed potatoes. If the cherries are done reducing (they should be close) spoon them evenly over the turkey (yes, this means that proportionally the 4 oz turkey will have a lot more cherries on it).
Turkey: 2 points for 4 oz
Cherry sauce: 2 points for half the pan (every 8 oz of frozen cherries makes 2 points)
Potatoes: 4 points for 8 oz cooked
If you're serving to someone who *isn't* watching their fat intake super-carefully, I recommend they add butter to their serving potatoes, as they will taste a little drier than folks are used to. If you are watching your fat, though, just spoon part of your cherry juice over the potatoes, it's really good!