| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Low fat | 6 | Servings | |
INGREDIENTS
| 1 | lb | Boneless turkey breast |
| Tenderloins | ||
| 8 | oz | Can pineapple chunks in |
| Juice | ||
| 3/4 | c | Low sodium chicken broth |
| 1/2 | c | Apricot preserves |
| 1/4 | c | White vinegar |
| 2 | tb | Soy sauce |
| 1 | c | Thinly sliced carrots — |
| Sliced diagonally | ||
| 1 | c | Chopped onion — 3/4" |
| Pieces | ||
| 1/2 | c | Red bell pepper strips — |
| About 2" long | ||
| 2 | tb | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
Coat a non-stick skillet with cooking spray. Add tenderloins to the cold skillet and brown over medium heat about 7 to 8 minutes, turning once. Meanwhile, drain pineapple and reserve juice. Combine juice, broth, preserves, vinegar, and soy sauce in a small bowl; set aside. Remove browned tenderloins from skillet. Add carrots and onions and saute about 3 minutes, spraying skillet lightly or adding a little broth if needed. Stir in red pepper and saute 1 minute more. Pour pineapple juice mixture into skillet, return tenderloins and simmer covered over low heat 12 to 15 minutes, turning tenderloins once. In a small dish, stir together cornstarch and water until smooth. Remove tenderloins from skillet and slice; keep warm. Add pineapple chunks and cornstarch to skillet; cook over medium heat until thickened. Add sliced tenderloins and serve over rice. per serving: 187 Kcal 1.1g fat (0.3g sat fat) 5% CFF 432mg Na Recipe By : Butterball (modified) From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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