Tex-mex turkey tenderloins
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey tendeloin steaks; cut about 1/2\" thick |
| 1 | teaspoon | Grd cumin; |
| ⅛ | teaspoon | Salt; |
| ⅛ | teaspoon | Pepper; ground |
| Nonstick spray coating; | ||
| 1 | cup | Tomato; chopped seeded |
| 1 | cup | Zucchini; chopped |
| ¼ | cup | Slicied green onions; |
| 4 | ounces | (1) can diced green chili; |
| Peppers; | ||
| Fresh chili peppers (optional) | ||
Directions
Rinse turkey; pat dry. Stir cumin, salt, and pepper; sprinkle on both sides of turkey tenderloin steaks.
Spray a cold large skillet with nonstick coating. Preheat over medium heat. Cook turkey in skillet for 10 to 12 minutes or until tender and no longer pink, turning once. Transfer turkey to serving platter. Cover with foil to keep warm.
Add tomato, zucchini, green onions, and diced chili peppers to skillet. Cook and stir over high heat for 1 to 2 minutes or until vegetables are crisp-tender. Spoon vegetables over turkey. If disired, garnich with fresh chili peppers. Makes 4 servings.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCANGE
Source: Better Homes and Gardens Diabetic CookBook Brought to you and yours by Nancy O'Brion and her Meal-Master