Ingredients

1 lb. turkey tenderloin steaks; cut about 1/2-inch thick
1 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. pepper; ground
nonstick spray coating
1 C. tomato; chopped seeded
1 C. zucchini; chopped
1/4 C. sliced green onions;
4-oz. can diced green chili peppers
fresh chili peppers (optional)

Cooking Instructions

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 desired, garnish with fresh chili peppers.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)