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Directions: Combine the orange juice concentrate, honey mustard and Worcestershire sauce in a bowl. Set aside 1/4 cup of the mixture. Spray a skillet with cooking spray. Heat over medium heat and add the turkey tenderloin steaks. Brown for 3 minutes on each side. Add the sliced squash to the pan and bring to a boil. Reduce heat. Cover and simmer for 8 minutes until turkey is tender and cooked through. In a small sauce pan, bring the chicken broth to a boil. Remove from heat and add the quick cooking rice and the 1/4 cup of reserved orange juice mixture. Cover and let stand for 5 minutes. Stir before serving. Serve rice with the turkey and squash.
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