| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main dish, Pasta, Rice, Turkey | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Turkey tenderloins, cut in |
| 1-inch pieces | ||
| 1 | T | Margarine or butter |
| 5 1/3 | oz | Pkg rice and pasta mix with |
| oriental seasonings | ||
| 2 1/4 | c | Water |
| 1/8 | t | Ground red pepper, cayenne |
| 1 1/2 | c | Frozen corn |
| 1 | c | Frozen broccoli |
| 2 | T | Chopped red bell pepper |
INSTRUCTIONS
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. Melt margarine in same skillet. Add rice and pasta from package; cook and stir 2 to 3 minutes or until light golden brown. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 393
Calories From Fat: 99
Total Fat: 10.9g
Cholesterol: 74.1mg
Sodium: 102.5mg
Potassium: 384.1mg
Carbohydrates: 45.1g
Fiber: <1g
Sugar: <1g
Protein: 25.5g