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2 Turkey Breast Tenderloins<\/span><\/p>\n 1 Summer Squash <\/span><\/p>\n 1Zucchini Squash<\/span><\/p>\n 1 Roma Tomato<\/span><\/p>\n 2 T. Balsamic Vinegar<\/span><\/p>\n 2 T. Olive Oil<\/span><\/p>\n 1 T. Raw Honey<\/span><\/p>\n 1\/4 tsp. Crushed Red Pepper<\/span><\/p>\n 2 servings Spinach Fettuccine Pasta<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In small bowl, mix balsamic vinegar, 1 tbsp of oil, honey and crushed red pepper. Set aside. Heat oil in large skillet. Cut turkey into bite sized pieces. Cook in hot oil over med-high heat until no longer pink inside. Set aside and keep warm. Cut zucchini and squash lengthwise in half and in 1\/4″ slices. Saut\u00c3\u00a9e in pan used for turkey ~3 min, or until tender. Set aside and keep warm. Cook pasta, drain. In skillet, mix pasta, turkey, zucchini and sauce. Cook until heated throughout. Serve and sprinkle with chopped tomatoes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 Turkey Breast Tenderloins 1 Summer Squash 1Zucchini Squash 1 Roma Tomato 2 T. Balsamic Vinegar 2 T. Olive Oil 1 T. Raw Honey 1\/4 tsp. Crushed Red Pepper 2 servings Spinach Fettuccine Pasta \u00c2\u00a0 In small bowl, mix balsamic vinegar, 1 tbsp of oil, honey and crushed red pepper. Set aside. Heat oil in large skillet. Cut turkey into bite sized pieces. Cook in hot oil over med-high heat until no longer pink inside. Set aside and keep…<\/p>\n