Turkey Strips with Maple Mustard Sauce
Calories 187 (7% from fat)
Fat 1.4 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 55 mg.
Sodium 360 mg.
Carb. 16 gram
Fiber 1.7 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 24 gram
Ingredients
1 cup lowfat buttermilk
2 tsp. spicy brown mustard
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 tsp. cumin, ground
1 tsp. thyme, dried
1 tsp. sodium free salt alternative
(We used No Salt Sodium Free Salt Substitute.)
1 1/2 pounds turkey tenderloins, center tendons removed, cut into finger-sized strips
fat free buttery spray
1/4 cup sugar free syrup
(We used Cary's sugar free syrup.)
1/2 cup spicy brown mustard
2. In a mixing bowl whisk together the buttermilk and 2 teaspoons spicy brown mustard. In a second mixing bowl whisk together the next five ingredients, cornmeal through sodium free salt alternative.
3. Cut the center tendons out of the turkey, then slice into finger sized strips and nuggets. Thoroughly mix the turkey in the buttermilk bowl. Then roll the strips in the cornmeal mixture.
4. Lightly spray a baking sheet and put it in the oven for 5 minutes to warm it up. Take it out of the oven and put the strips onto the heated baking sheet. Place the baking sheet in the lowest rack of the oven.
5. Bake for 8-10 minutes until the undersides are a golden brown. Flip them over and put back into the oven for another 8-10 minutes, until the turkey is browned on the outside and no longer pink inside.
6. In a dipping bowl mix together the syrup and 1/2 cup spicy brown mustard. Serve mustard sauce with the turkey strips while they're hot.
Yield: 8 Servings
