| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Diabetic, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Turkey tendeloin steaks; cut about 1/2" thick |
| 1 |
ts |
Grd cumin; |
| 1/8 |
ts |
Salt; |
| 1/8 |
ts |
Pepper; ground |
|
|
Nonstick spray coating; |
| 1 |
c |
Tomato; chopped seeded |
| 1 |
c |
Zucchini; chopped |
| 1/4 |
c |
Slicied green onions; |
| 4 |
oz |
(1) can diced green chili; |
|
|
Peppers; |
|
|
Fresh chili peppers (optional) |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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