POT ROAST TURKEY TENDERLOINS

1 tablespoon margarine or butter

2 lbs. fresh turkey tenderloins; cut into 1 1/2 x 1 1/2-inch pieces

1 (12 oz.) jar brown gravy

1 (8 oz.) can tomato sauce

1/8 teaspoon pepper

4 medium carrots; halved lengthwise & cut into 1-inch pieces

2 medium potatoes; cut into 1 1/2-inch pieces

2 medium onions; quartered

1 (8 oz.) package fresh whole mushrooms; quartered

1 tablespoon all-purpose flour

2 tablespoons cold water

1. Melt margarine in Duch oven or 5-quart saucepan over medium-high heat. Add turkey; cook and stir 3 minutes or until browned.

2. Stir in gravy, tomato sauce, pepper, carrots, potatoes, onions and mushrooms. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until turkey is no longer pink and vegetables are tender; stirring occasionally.

3. In small jar with tight fitting lid, combine flour and water; shake well. Gradually stir into turkey mixture. Cook until thickened, stirring frequently. Serve immediately.

Yields 9 servings

CALORIES: 230; PROTEIN: 31g; CARBS: 20g; FAT: 3g; FIBER: 3g; SODIUM: 490mg; CHOL: 75mg.

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