Buffalo-Style Turkey Tenderloin

Cook a tasty turkey dinner—complete with vegetables—in less than half an hour!

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Servings 2

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ingredients 8
Prep Time 10 min
Total Time 25 min

Ingredients

1: teaspoon olive or vegetable oil

1/2: lb turkey breast tenderloin

1: cup refrigerated cooked new potato wedges (from 1-lb 4-oz bag)

1: medium onion, chopped (1/2 cup)

1/2: medium red bell pepper, chopped (1/2 cup)

2: tablespoons reduced-fat blue cheese dressing

1: to 3 teaspoons cayenne pepper sauce

: Chopped fresh parsley, if desired

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Directions

1 In 12-inch nonstick skillet, heat oil over medium-low heat. Add turkey; cover and cook 10 minutes, turning after 5 minutes. Add potatoes, onion and bell pepper; cook uncovered about 5 minutes longer, stirring occasionally and adding 1 to 2 tablespoons water if needed, until juice of turkey is clear when center of thickest part is cut (170°F) and potatoes are tender.
2 Meanwhile, in small bowl, mix dressing and pepper sauce. Pour sauce over turkey mixture, stirring to coat. Reduce heat to low. Cook until sauce is heated through. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

The heat and the depth of flavor vary by brand of pepper sauce. The original cayenne pepper sauce has a sweet flavor, perfect for this buffalo-style entrée.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 270mg; 270%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 70%;
Calcium: 6%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Claire87

report Posted Mar. 30, 2012 10:53 AM

The potatoes mentioned in the recipe are already cooked and in a bag, not fresh potatoes. Make sure you note that so you don't end up with undercooked potatoes.

Pdzemke

report Posted Sep. 1, 2010 1:23 PM

I don't know what kind of refrigerated potatoes were used in the test kitchen, but there is no way raw potatoes are going to be cooked in 5 minutes! It took almost 25 minutes for the potatoes to be ready! Next time I would fry them in a separate pan and add with the sauce. It was quite tasty and I would make it again