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This recipe uses turkey tenderloins, the heart of the breast meat. If you use a thinner cut such as turkey steak or cutlet, cut the cooking time by half.
The turkey saute is served over Autumn Sweet Potatoes, made with boiled sweet potatoes tossed with raisins.
HELPFUL HINTS
Serve with: Complete the meal with a green salad or a steamed green veggie.
This meal contains: 551 calories per serving with 10 percent of calories from fat.
Wine suggestion: Turkey sweetened by apples and juice would go nicely with the richness of a sauvignon blanc/semillon blend; you’ll find it in most grocery stores.
Substitute: Boneless skinless chicken breast may be used instead of turkey tenderloins.
To buy: 3/4 pound sweet potatoes, 3/4 pound turkey tenderloin, 1 Granny Smith apple, 1 small leek and 8 ounces apple juice
Staples: Raisins, cornstarch, olive oil, vegetable oil spray, salt and black peppercorns.
Linda Gassenheimer is the author of 14 cookbooks including “The Flavors of the Florida Keys” and “Mix ’n’ Match Meals in Minutes for People with Diabetes.” Go to dinnerinminutes.com or email linda@dinnerinminutes.com.
