| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home6 | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Orange juice concentrate – |
| thawed | ||
| 3 | T | Honey mustard |
| 1 | T | White wine Worcestershire |
| sauce | ||
| 1 | lb | Turkey breast tenderloin |
| steaks | ||
| 3 | Yellow squash | |
| 1 1/4 | c | Chicken broth |
| 1 1/4 | c | Quick cooking rice |
INSTRUCTIONS
Directions Combine the orange juice concentrate, honey mustard and Worcestershire sauce in a bowl. Set aside 1/4 cup of the mixture. Spray a skillet with cooking spray. Heat over medium heat and add the turkey tenderloin steaks. Brown for 3 minutes on each side. Add the sliced squash to the pan and bring to a boil. Reduce heat. Cover and simmer for 8 minutes until turkey is tender and cooked through. In a small sauce pan, bring the chicken broth to a boil. Remove from heat and add the quick cooking rice and the 1/4 cup of reserved orange juice mixture. Cover and let stand for 5 minutes. Stir before serving. Serve rice with the turkey and squash. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 924.4mg
Potassium: 1693.6mg
Carbohydrates: 82.4g
Fiber: 1.7g
Sugar: 80.5g
Protein: 11.2g