| 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: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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