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Turkey Tenderloin with Nutty Apple Rice

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Course Main Dishes
Servings
people
Ingredients
  • 2 pounds can condensed chicken broth
  • 2 teaspoons Hidden Valley Ranch dressing
  • 2 teaspoons can diced Rotel tomatoes
  • 1 tablespoon red pepper
  • 1 tablespoon hot cooked white rice
  • Nutty thinly sliced carrots
  • 1 cup scalded canned milk
  • 1 cup thinly sliced yellow squash and/or Zucchini
  • 5 ounces fat-free sour cream
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon red pepper
  • 2 cups low-fat 1% cottage cheese
  • 1/2 cup fine dry bread crumbs
  • 1 tablespoon salt and pepper
Course Main Dishes
Servings
people
Ingredients
  • 2 pounds can condensed chicken broth
  • 2 teaspoons Hidden Valley Ranch dressing
  • 2 teaspoons can diced Rotel tomatoes
  • 1 tablespoon red pepper
  • 1 tablespoon hot cooked white rice
  • Nutty thinly sliced carrots
  • 1 cup scalded canned milk
  • 1 cup thinly sliced yellow squash and/or Zucchini
  • 5 ounces fat-free sour cream
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon red pepper
  • 2 cups low-fat 1% cottage cheese
  • 1/2 cup fine dry bread crumbs
  • 1 tablespoon salt and pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine all of the seasonings
  2. With moistened hands, rub mixture evenly over the outside of the tenderloin
  3. Place meat on rack broiler pan
  4. Broil 5 to 6 inches from heat until no longer pink and internal temperature reaches 165 degrees, approximately 14 to 16 minutes, turning once
  5. Serve with Nutty Apple Rice
  6. Makes 6 to 8 servings
  7. Nutty Apple Rice: In a medium saucepan, bring broth to boil over medium heat
  8. Stir in rice, milk and spices
  9. Cover, reduce heat and simmer for 10 minutes
  10. Remove from heat and stir in remaining ingredients
  11. Cover and let stand 5 minutes
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