The colorful display of crisp, juicy apples in the stores inspired me to create this autumn dinner. Apples add flavor and texture to this recipe for Harvest Turkey Saute. An apple is a virtual fiber factory; one apple has as much fiber as a whole bowl of most cereals. Apples should be kept in the refrigerator and, if washed, dried thoroughly before replacing in the refrigerator. Granny Smith — a green, tart, crisp apple — makes a pleasing contrast to the turkey.

The colorful display of crisp, juicy apples in the stores inspired me to create this autumn dinner. Apples add flavor and texture to this recipe for Harvest Turkey Saute. An apple is a virtual fiber factory; one apple has as much fiber as a whole bowl of most cereals. Apples should be kept in the refrigerator and, if washed, dried thoroughly before replacing in the refrigerator. Granny Smith — a green, tart, crisp apple — makes a pleasing contrast to the turkey.

This recipe uses turkey tenderloins, the heart of the breast meat. If you use a thinner cut such as turkey steak or cutlet, cut the cooking time in half.

The turkey saute is served over Autumn Sweet Potatoes made with boiled sweet potatoes tossed with raisins.

Complete the meal with a green salad or a steamed green vegetable.

This meal contains 551 calories per serving with 10 percent of calories from fat.

HARVEST TURKEY SAUTE

Ingredients:

Vegetable-oil spray, as needed

3/4 pound turkey tenderloins

Salt and freshly ground black pepper, to taste

1 Granny Smith apple, cored and sliced (about 1 cup)

1 small leek, washed and sliced (about 1 cup)

1 cup apple juice

1 teaspoon cornstarch

Directions:

Heat a nonstick skillet over medium-high heat and coat with the vegetable-oil spray. Add the turkey and brown 3 minutes per side. Salt and pepper cooked side. Lower heat to medium and add the apple and leek. Cover with a lid and saute for 5 minutes, turning once with a fork to prevent breaking apples.

Mix 1 tablespoon of the apple juice with the cornstarch until smooth and set aside. Add remaining apple juice to pan, scraping up any brown bits from bottom of skillet. Cover with a lid and simmer 5 minutes. Test turkey to see that it is cooked through. A meat thermometer should read 165 F. Remove tenderloin, slice and divide between 2 dinner plates. Remove apple and leeks with a slotted spoon and place over turkey. Stir cornstarch mixture into skillet and cook until sauce thickened, about 1 minute. Serve sauce over turkey. Makes 2 servings.

Per serving: 310 calories (4 percent from fat), 1.5 g fat (0.4 g saturated,0.3 g monounsaturated),108 mg cholesterol, 42.8 g protein, 30.7 g carbohydrates, 2.4 g fiber, 97 mg sodium.

AUTUMN SWEET POTATOES

Ingredients:

3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces

2 teaspoons olive oil

1/4 cup raisins

Salt and freshly ground black pepper, to taste

Directions:

Place the potatoes in a medium-sized saucepan. Add enough cold water to cover them. Cover with a lid and bring to a boil. Cook 15 minutes or until soft. Drain and toss with the oil. Add the raisins and salt and pepper to taste. Divide into 2 portions and place on dinner plates. Makes 2 servings.

Per serving: 241 calories (17 percent from fat), 4.7 g fat (0.7 g saturated, 3.3 g monounsaturated), no cholesterol, 3.2 g protein, 48.7 g carbohydrates, 5.8 g fiber, 96 mg sodium.