[RaCina]

1 1/2 pounds boneless turkey tenderloin, sliced very thinly
3 - 4 tabls olive oil
1 medium onion sliced
1 medium green pepper, cut into strips
1/4 cup dry white wine (alcohol cooks off with cooking)
1/4 cup lemon juice
1.25 ounce can of sliced ripe olives drained
2 tsp minced garlic or 4 cloves garlic crushed
1 tsp dried oregano
2 tsp chicken bouillon crystals
smidgen of corn starch
4 tbls chopped parsley

In a large skillet or wok, start stir frying the turkey in the olive oil over high heatr. When it's about half - done (half the pink is gone), add the onion and pepper. Continue stir frying until all the pink is gone from the turkey.

Add the wine, lemon juice, olives, garlic, oregano, and the bouillon, and let the whole thing cook, stirring now and then, for another 3 - 4 minutes or until the vegetables are tender crisp. Thicken the pan juices with the corn starch. Turn off the burner, stir in the parsley and serve

Yield: 4 servings, each with 8 grams of carbs and 2 grams of fiber, for a total of 6 grams of usable carbs and 39 grams of protein.