Name: Skillet Turkey with Rice And Pasta
Ingredients: 1 lb Turkey tenderloins, cut in 1-inch pieces; 1 tb Margarine or butter; 5 1/3 oz Pkg rice and pasta mix with oriental seasonings; 2 1/4 c Water; 1/8 ts Ground red pepper (cayenne); 1 1/2 c Frozen corn; 1 c Frozen broccoli; 2 tb Chopped red bell pepper

We live in a post-vocational age. Without any theology of vocation we lapse into debilitating alternatives: fatalism (doing what is required by “the forces” and “the powers”); luck (which denies purposefulness in life and reduces our life to a bundle of accidents); karma (which ties performance to future rewards); nihilism (which denies that there is any good end to which the travail of history might lead); and, the most common alternative today, self-actualization (in which we invent the meaning and purpose of our lives, making us magicians). In contrast the biblical doctrine of vocation proposes that the whole of our lives finds meaning in relation to the sweet summons of a good God (Paul Stevens).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
		Turkey, Rice, Pasta, Main dish	4	Servings

INGREDIENTS

1	lb	Turkey tenderloins, cut in 1-inch pieces
1	tb	Margarine or butter
5 1/3	oz	Pkg rice and pasta mix with oriental seasonings
2 1/4	c	Water
1/8	ts	Ground red pepper (cayenne)
1 1/2	c	Frozen corn
1	c	Frozen broccoli
2	tb	Chopped red bell pepper

INSTRUCTIONS

1. Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add turkey; cook and stir until browned. Remove
trkey from skillet; cover to keep warm.
2. Melt margarine in same skillet. Add rice and pasta from package; cook
and stir 2 to 3 minutes or until light golden brown.
3. Add water, seasoning packet from rice and pasta mix, ground red pepper
and turkey. Bring to a boil. Reduce heat to a medium-low; cover and cook 15
minutes.
4. Add frozen vegetables; cover and cook 10 minutes. Uncover and add red
bell pepper; cook an additional 5 minutes or until turkey is no longer pink
and liquid is absorbed, stirring occasionally.
Nutrition Information Per Serving: 320 Calories, 5 g Fat, 790 mg Sodium
Posted to MM-Recipes Digest  by Paula <demoness@bellatlantic.net> on Aug
16, 1998

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