1 carrot, cut into strips
2 tablespoons margarine or butter
1 cup sugar snap peas, halved crosswise
3 tablespoons white wine
1/4 teaspoon cracked black pepper
1 pound turkey tenderloin steaks or turkey breast steaks (1/4 to 1/2 inch thick)
1 -8-ounce can pineapple tidbits (juice pack)
1 tablespoon snipped fresh mint
1 teaspoon sugar
1/2 teaspoon instant chicken bouillon granules
Hot cooked couscous
In a 10-inch skillet cook and stir the carrot in margarine or butter over medium heat for 2 minutes.
Add the snap peas; cook and stir for
2 minutes more. Remove from skillet.
Sprinkle 2 tablespoons of the Worcestershire sauce and the cracked pepper over the turkey.
In the same skillet cook the turkey for 5 to
6 minutes per side or till no longer pink.
(Add additional margarine, if necessary.) Add the remaining Worcestershire sauce,
pineapple, mint, sugar, and bouillon granules to skillet.
Bring to a gentle boil; reduce heat. Return carrots and snap peas to skillet; heat through.
Serve with couscous.