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12
ounces turkey tenderloin
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3
tablespoons Grape Nuts cereal
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3
tablespoons grated Parmesan or Romano cheese
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3/4
teaspoon dried Italian seasoning, crushed
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1/8
- 1/4
teaspoon ground red pepper
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1
egg white
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1
tablespoon water
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1
12 ounce package dried spinach fettuccine
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4
medium zucchini or yellow summer squash, halved lengthwise and thinly sliced (about 3-1/2 cups)
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2
cups low-fat, chunky tomato pasta sauce
1. Preheat oven to 400 degrees F. Cut turkey tenderloin into 6 even pieces. In a shallow bowl combine Grape Nuts ceral, Parmesan or Romano cheese, Italian seasoning, and ground red pepper. In another shallow bowl slightly beat together egg white and water. Dip tenderloin pieces in egg white mixture, then coat with cereal mixture. Place turkey in a lightly greased baking pan. Bake for 12 to 15 minutes until turkey is no longer pink, turning once.
2. Meanwhile, prepare pasta according to package directions. During the last 2 minutes of cooking pasta, add zucchini or summer squash to pasta. Drain pasta mixture; set aside. Keep warm. In a small saucepan heat pasta sauce. To serve, arrange pasta and squash on dinner plates. Top with turkey and sauce. Makes 6 main-dish servings.
- Servings Per Recipe 6,
- Calories 340,
- Protein (gm) 23,
- Carbohydrate (gm) 55,
- Fat, total (gm) 4,
- Cholesterol (mg) 27,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 113,
- Vitamin C (mg) 11,
- Sodium (mg) 126,
- Calcium (DV %) 91,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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