You’ll Need:

1 lb. boneless and skinless turkey breast tenderloin
1 1/2 tsp. ground cumin
3 garlic cloves, minced
2 tbsp. red wine vinegar
2 tsp. sugar substitute with sucralose
2 tsp. cornstarch
1 c. tomatoes, chopped
1/2 c. zucchini, chopped
1/2 c. yellow squash, chopped
1/2 c. onion, chopped
2 tbsp. fresh cilantro, chopped
1 tbsp. jalape?o pepper, chopped

Utensils:

* oven (You’ll need help from your adult assistant.)
* knife (You’ll need help from your adult assistant.)
* measuring cup
* measuring spoon
* broiler pan
* 3-quart saucepan
* meat thermometer

Directions : 1. Preheat broiler.
2. Combine cumin and garlic in a small bowl and rub mixture on both sides of turkey.
3. Place turkey on broiler pan and broil for 5 minutes. Turn and broil 5 minutes or until internal temperature reaches 185 degrees Fahrenheit (85 degrees Celsius). Juices should run clear and the turkey should not be pink in the center.
4. While turkey is cooking, combine vinegar, sugar substitute, and cornstarch in saucepan and mix until smooth.
5. Stir in zucchini, squash, onions, cilantro, and jalape?o peppers.
6. Cook and stir vegetables over medium heat until mixture boils and thickens. Cook and stir 2 minutes more after mixture begins to thicken.
7. Spoon over turkey