Recipe - Tex-Mex Turkey Tenderloins

1 pound Turkey tendeloin steaks;
cut about 1/2" thick
1 teaspoon Grd cumin;
1/8 teaspoon Salt;
1/8 teaspoon Pepper; ground
Nonstick spray coating;
1 cup Tomato; chopped seeded
1 cup Zucchini; chopped
One fourth cup Slicied green onions;
4 ounce (1) can minced green chili;
Peppers;
Fresh chili peppers
(optional)

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 minced chili peppers to
skillet. Cook and stir over high heat for 1 to 2 minutes or until
vegetables are crisptender. 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip