1 lb Turkey tendeloin steaks;

           -cut about 1/2" thick
      1 ts Grd cumin;

    1/8 ts Salt;

    1/8 ts Pepper; ground

           Nonstick spray coating;
      1 c  Tomato; chopped seeded

      1 c  Zucchini; chopped

    1/4 c  Slicied green onions;

      4 oz (1) can diced green chili;

           Peppers;
           Fresh chili peppers
           -(optional)
  Rinse turkey; pat dry.  Stir cumin, salt, and pepper; sprinkle on both
  sides of turkey tenderloin steaks.
  Spray a cold large skillet with nonstick coating.  Preheat over medium
  heat.  Cook turkey in skillet for 10 to 12 minutes or until tender
  and no longer pink, turning once.  Transfer turkey to serving
  platter. Cover with foil to keep warm.
  Add tomato, zucchini, green onions, and diced chili peppers to
  skillet. Cook and stir over high heat for 1 to 2 minutes or until
  vegetables are crisp-tender.  Spoon vegetables over turkey.  If
  disired, garnich with fresh chili peppers.  Makes 4 servings.
  Food Exchange per serving:  3 LEAN MEAT EXCHANGES + 1 VEGETABLE
  EXCANGE
  Source: Better Homes and Gardens Diabetic CookBook
  Brought to you and yours by Nancy O'Brion and her Meal-Master