SPICY TURKEY TENDERLOIN
Here's a full-flavored dish that will really wake up your taste buds.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the chili powder, cumin, salt and cayenne. Sprinkle half the spice mixture over turkey. In a skillet, brown turkey in 2 teaspoons oil for 3-4 minutes on each side. Add broth and lime juice to skillet. Reduce heat; cover and simmer until turkey juices run clear and thermometer reads 170°, turning once, 15-18 minutes., In a small skillet, saute the onion and jalapeno in remaining oil until crisp-tender. Transfer to a bowl. Add the beans, corn, tomato, picante sauce, cilantro and remaining spice mixture. Serve turkey with salsa and lime wedges.
Nutrition Facts : Calories 342 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 767mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 7g fiber), Protein 35g protein. Diabetic Exchanges
SOUTHWEST TURKEY TENDERLOIN STEW
This is a wonderfully satisfying stew. You can make it as spicy as you want. We used no-salt tomatoes, and didn't miss the sodium at all. As a side note, this can also be done on the stove top by pan-frying the turkey in a dutch oven and then adding the ingredients and simmering for at least 30 minutes. Both methods work great. We serve this over brown rice. Also, if you have frozen pepper and onions, those work great!
Provided by Amy Jo in Chicago
Categories Stew
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat.
- Add beans, tomatoes, chilies, bell peppers, onion, salsa and garlic. Mix well.
- Cover and cool on Low 5-8 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
- Ladle into bowls. Garnish with cilantro, if desired.
- Makes 8 servings.
Nutrition Facts : Calories 178.8, Fat 1.1, SaturatedFat 0.3, Cholesterol 52.8, Sodium 637.6, Carbohydrate 16.5, Fiber 5, Sugar 2.5, Protein 25.8
AIR-FRYER SPICY TURKEY TENDERLOIN
Looking for an easy turkey dish that's sure to wake up your taste buds? It's great to serve this air-fryer turkey tenderloin for Thanksgiving when you have a small group. It's easy to double if you have space in your air fryer. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Preheat air fryer to 350° for 5-10 minutes. In a small bowl, combine chili powder, cumin, salt and cayenne. Sprinkle half the spice mixture over turkey. Place turkey on greased tray in air-fryer basket. Cook until a thermometer inserted into thickest portion reads 165°, 15-20 minutes. Let stand 10 minutes before slicing., Meanwhile, in a small skillet, saute onion and jalapeno in oil until crisp-tender. Transfer to a bowl. Add beans, corn, tomato, picante sauce, cilantro and remaining spice mixture. Serve turkey with salsa and lime wedges.
Nutrition Facts : Calories 290 calories, Fat 4g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 696mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
SPICY CHICKEN OR TURKEY TENDERLOINS W/BLACK BEAN SALSA
Make and share this Spicy Chicken or Turkey Tenderloins W/Black Bean Salsa recipe from Food.com.
Provided by gailanng
Categories Healthy
Time 38m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Tenderloins: In small bowl combine chili powder, cumin, cayenne pepper and salt; sprinkle mixture over turkey.
- In medium nonstick skillet, over medium-high heat, brown tenderloins in hot oil for 3 to 4 minutes on each side.
- Add lime juice, cover and reduce heat to low. Cook 8 to 10 minutes, or until tenderloins are no longer pink in center and food thermometer reaches 165 degrees F.
- For the Black Bean Salsa: In medium nonstick skillet, over medium-high heat, heat oil. Saute onion and jalapeno pepper in oil for 2 to 3 minutes or until onion softens.
- Add beans, corn, tomatoes, chili powder, cumin and cilantro. Cook 5 to 10 minutes or until mixture is heated throughout.
- To serve, squeeze a lime wedge over each serving. Garnish with additional cilantro sprigs.
Nutrition Facts : Calories 352.3, Fat 8.1, SaturatedFat 1.4, Cholesterol 65.8, Sodium 92.9, Carbohydrate 37, Fiber 9.5, Sugar 4.5, Protein 36
TURKEY TENDERLOINS
A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Meat and Poultry Recipes Turkey
Yield 4
Number Of Ingredients 4
Steps:
- Place the turkey tenderloins in a sealable plastic bag and set aside.
- In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
- Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 2 g, Cholesterol 79.4 mg, Fat 3.1 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 0.9 g, Sodium 824.9 mg, Sugar 0.2 g
SPICY BRINED TURKEY
If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.
Provided by Andrea Parker
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h10m
Yield 14
Number Of Ingredients 13
Steps:
- Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
- Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
- Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
- Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
- Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
- Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.
Nutrition Facts : Calories 789 calories, Carbohydrate 11.2 g, Cholesterol 286.1 mg, Fat 39.3 g, Fiber 1 g, Protein 92.8 g, SaturatedFat 13.7 g, Sodium 7565.2 mg, Sugar 8.6 g
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