---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX TURKEY TENDERLOINS
  Categories: Diabetic, Poultry, Main dish
       Yield: 4 servings
  
       1 lb Turkey tendeloin steaks;
            -cut about 1/2 thick
       1 ts Grd cumin;
     1/8 ts Salt;
     1/8 ts Pepper; ground
            Nonstick spray coating;
       1 c  Tomato; chopped seeded
       1 c  Zucchini; chopped
     1/4 c  Slicied green onions;
       4 oz (1) can diced 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 diced chili
   peppers to skillet. Cook and stir over high heat for 1
   to 2 minutes or until vegetables are crisp-tender.
   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
   Meal-Master
  
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