| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home6 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Orange juice concentrate – thawed |
| 3 |
tb |
Honey mustard |
| 1 |
tb |
White wine Worcestershire sauce |
| 1 |
lb |
Turkey breast tenderloin steaks |
| 3 |
md |
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.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”