Turkey Breast Cutlets in Red Wine Mushroom Sauce

Ingredients:
Turkey Breast in Red Wine Sauce: 
1 package thin cut Turkey Breast Cutlets
1 can Beef Broth
1/2 cup any Sweet Red Wine
1 package sliced Mushrooms
2 chopped Shallots
1 spoonful Garlic
1 tsp garlic powder*
1 tsp pepper*
1 tsp onion powder *
2 tbsp cornstarch
1 tbsp olive oil

Savory Mashed Sweet Potatoes:
2 peeled Sweet Potatoes
1 tbsp Butter
1 tsp salt
1 tsp pepper
2 tbsp chopped fresh Rosemary
2 tbsp Maple Syrup

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Turkey Breast in Red Wine Sauce:  Heat olive oil in pan over medium heat until oil is hot. Season Turkey breast cutlets with spices*. Add Turkey breast cutlets to pan and cook for 4 minutes per side. Remove cutlets and place onto plate, cover with tin foil and set aside. Add shallots to pan and cook until tender then add garlic and cook for one minute. Next reserve 1/2 cup beef broth set aside. Add remaining beef broth and red wine, bring to a boil for about 8 minutes. Mix corn starch and 1/2 cup beef broth in cup, slowly add to pan of beef broth and red wine, whisk for about 5 minutes. Add mushrooms and chicken into the pan cover and simmer until ready to eat.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Savory Mashed Sweet Potatoes:  Boil peeled sweet potatoes until tender. Strain sweet potatoes and add back to pot. Mash the sweet potatoes, add remaining ingredients and serve.