Diabetes Forecast, November/December magazine
1 ½ lb. turkey tenderloin
1 ½ Tbsp. canola oil, divided
1 ½ Tbsp. smoked paprika
3 c. frozen diced onion
3 c. frozen diced green bell pepper
3 c. sliced baby bello mushrooms
4 Tbsp. flour
1 c. fat-free, no-salt-added chicken broth
3 Tbsp. fresh tarragon (or 3 tsp. dried tarragon)
1 c. frozen peas
1 c. canned or jarred sliced sweet pimentos
½ tsp. freshly ground black pepper
3 pieces ready-to-cook refrigerated biscuit dough (6 oz.)
Preheat oven to 400°F.
Cut the turkey tenderloin into ½-inch pieces. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat. Sprinkle the turkey with smoked paprika and toss to coat. Add turkey to the skillet. Sauté for 5 minutes, or until turkey is cooked, stirring to make sure all sides are browned.
Place turkey in a deep, oven-proof dish or divide among 4 individual ramekins. Set aside.
Add the remaining ½ Tbsp. oil to skillet over medium-high heat. Sauté onion, green pepper and mushrooms for 5 minutes. Add the flour and mix well. Add the chicken broth. Simmer to thicken, about 1 minute. Mix tarragon, peas and pimentos into the sauce. Add the black pepper. Pour sauce over turkey in baking dish(es) and mix well.
Slice unbaked biscuit dough in half horizontally. Place them over turkey and stretch them to cover the top (use 1 ½ sliced biscuit segments per ramekin).
Bake for 15 minutes. The biscuits will rise and turn golden brown. Serve immediately.