These cumin-spiced turkey steaks with vegetable-olive sauce were a prize winning recipe!

4 (6 oz.) turkey breast tenderloin steaks (1 1/2 lb. total)
2 tbsp. all-purpose flour
1 tsp. ground cumin
1 tsp. paprika
2 to 3 tbsp. olive oil or cooking oil
1/2 c. chopped red or green sweet pepper
1/4 c. chopped celery
1/4 c. sliced green onion
1 clove garlic, minced
1/4 c. sliced pitted ripe olives
1/4 c. sliced pimiento-stuffed olives
1/2 c. dry red wine
1/2 tsp. cornstarch

Rinse turkey; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound with a meat mallet to 1/4-inch thickness. In a shallow dish combine flour, cumin, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Dip turkey pieces into flour mixture, turning to coat.

In a large skillet cook turkey, 2 steaks at a time, in 2 tablespoons of the hot oil over medium heat about 6 minutes or until no longer pink, turning once. Remove; keep warm. Repeat with remaining pieces, adding oil if necessary. In same skillet cook and stir sweet pepper, celery, onion, and garlic over medium heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and cornstarch. Add to skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve sauce over turkey. Makes 4 main-dish servings.

Nutrition information per serving: 290 cal., 13 g fat, 74 mg chol., 33 g pro., 6 g carbo., 1 g fiber, and 278 mg sodium. RDA: 17% iron, 22% vit. C, 11% thiamine, 14% riboflavin, 52% niacin.