1 bunch green onions
1/2 lb. med. sized mushrooms
1 sm. zucchini
1 sm. red pepper
1 sm. lemon
1 tbsp. Worcestershire sauce
2 tsp. corn starch
1 tsp. honey
1 envelope chicken flavored bouillon
1 (16 oz.) pkg. turkey cutlets
1/4 c. salad oil
1/2 tsp. salt

Cut green onions into 2 inch pieces, quarter mushrooms, thinly slice zucchini and pepper. Grate, peel and squeeze juice from lemon into small bowl. Stir in Worcestershire, corn starch, honey, bouillon and 2/3 cup water.

Cut turkey into 1/2 inch wide strips. In 12 inch skillet over high heat, in hot oil, cook turkey and salt until turkey just loses its pink color, stirring constantly. With slotted spoon remove turkey to plate.

In drippings remaining in skillet, cook green onions, mushrooms, zucchini and red pepper until tender crisp stirring constantly. Stir corn starch mixture, add to skillet.

Cook stirring until thickened. Add turkey heat through. Makes 4 servings, about 390 calories per serving.