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Tex Mex Turkey Tenderloins Recipe
|Turkey tenderloin steak||16 Ounce (About 1/2 Inch Thick)|
|Ground cumin||1 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Tomato||1 Large, seeded and chopped|
|Chopped zucchini||1 Cup (16 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Canned diced green chili peppers||4 Ounce, drained (1 Can)|
|Hot cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1219 Calories from Fat 160
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 200 mg66.7%
Sodium 3285.5 mg136.9%
Total Carbohydrates 170 g56.6%
Dietary Fiber 8.4 g33.6%
Sugars 27 g
Protein 98 g196.2%
Vitamin A 76.3% Vitamin C 181.3%
Calcium 22.6% Iron 80.4%
*Based on a 2000 Calorie diet
Stir together cumin and pepper; sprinkle on both sides of the turkey steaks.
In a 12x7 1/2x2 inch dish arrange the turkey with meaty portions toward the edges of the dish.
Cover with vented microwave safe plastic wrap.
Cook on 100% power (high) for 6 to 7 minutes or till turkey is tender and no longer pink, rearranging once.
Cover to keep warm.
For sauce, in a 4 cup measure stir together sugar, vinegar, and cornstarch.
Stir in tomato, zucchini, green onions, and chili peppers.
Cook, uncovered, on high for 5 to 7 minutes or till mixture is thickened and bubbly, stirring after every minute.
Cook on high 1 minute more.
Spoon over turkey.