2 8-10 oz
turkey breast tenderloins
1 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8
teaspoon black pepper
2 tablespoons butter
1 6 oz. package
fresh baby spinach
1/4
cup crumbled blue cheese (1 ounce)
Split
tenderloins horizontally to make four 1/2 inch thick steaks.
Rub turkey with sage; sprinkle with salt and pepper.
In
a very large skillet cook steaks in 1 tablespoon of the butter
over medium-high heat for 14-16 minutes or until no longer pink
(170 F) turning once. (Reduce heat to medium if turkey browns
too quickly).
Remove
from skillet and add spinach to the skillet. Cook and stir until
just wilted.
Serve
turkey steaks with spinach.
Sprinkle with blue cheese.
Serving:
4
Carbs
per serving: 2
