Note: This recipe is especially for teens with diabetes, but can be a nutritious part of almost anyone's diet.
This low-sodium recipe counts as only ½ carbohydrate exchange. This leaves room for you to serve it with your favorite side dish!
Prep time: 30 minutes
1 lb. boneless and skinless turkey breast tenderloin
1½ tsp. ground cumin
3 garlic cloves, minced
2 tbsp. red wine vinegar
2 tsp. sugar substitute with sucralose
2 tsp. cornstarch
1 c. tomatoes, chopped
½ c. zucchini, chopped
½ c. yellow squash, chopped
½ c. onion, chopped
2 tbsp. fresh cilantro, chopped
1 tbsp. jalapeño pepper, chopped
Combine cumin and garlic in a small bowl and rub mixture on both sides of turkey.
Place turkey on broiler pan and broil for 5 minutes. Turn and broil 5 minutes or until internal temperature reaches 185°F (85°C). Juices should run clear and the turkey should not be pink in the center.
While turkey is cooking, combine vinegar, sugar substitute, and cornstarch in saucepan and mix until smooth.
Stir in zucchini, squash, onions, cilantro, and jalapeño peppers.
Cook and stir vegetables over medium heat until mixture boils and thickens. Cook and stir 2 minutes more after mixture begins to thicken.
Spoon over turkey.
Serving size: 4 oz. turkey meat and approximately ½ cup vegetables
Nutritional analysis (per serving):
24 g protein
4 g fat
1 g sat. fat
9 g carbohydrate
2 g fiber
74 mg cholesterol
104 mg sodium
30 mg calcium
2 mg iron
½ carbohydrate exchange
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Serve with brown rice. Be sure to count your carbohydrates in the side dishes.