Marinated Turkey Tenderloins

Contributed by Connie Lancaster

1 lb. fresh turkey breast tenderloins
1/4 c. olive oil
1 lemon, thinly sliced or 1/3-1/2 c. lemon concentrate
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder

Place turkey in glass pan or a heavy plastic bag. Blend other ingredients and pour over turkey. Refrigerate 2-24 hours, turning occasionally. Broil turkey 5 inches from heat or grill.

Broil small tenderloins (4 to a pound) approximately 10 minutes turning once; broil large tenderloins (2 to a pound) approximately 20 minutes turning once, or until juices run clear. Makes 2-4 servings.

Turkey Goulash

(Contributed by Holly Weston)

I revised this recipe from “Eating for Life”.  My kids think the sauce is "too spicy"-- Actually, that was just Hannah's thought, Cooper's was "yuck! I am NOT eating that".  I, however, love it and will keep serving it because I am the Mom. :)

1 clove minced garlic
1 onion, halved and sliced
1 red bell pepper, sliced
1 zucchini, sliced
1 lb ground turkey
2 cans tomato sauce
2 tsp dried, sweet basil (or 2 Tbls fresh)

Spray pan with Pam, sauté garlic and onion over med-high heat for 2 min, add bell pepper and sauté for another 2 minutes,   Add zucchini and sauté for another 2 min.  Remove veggies from skillet and set aside.  Sauté turkeys until it is no longer pink in the middle, then add veggies.  Add tomato sauce and basil and heat through.  Serve over whole wheat noodles or brown rice.