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Tex Mex Turkey Tenderloins

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  Turkey tenderloin steak 16 Ounce (About 1/2 Inch Thick)
  Ground cumin 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sugar 1 Tablespoon
  Vinegar 2 Tablespoon
  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)

Rinse turkey steaks; pat dry.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Tex Mex Turkey Tenderloins Recipe