Greek Turkey Tenderloins ( 4.5 points) Recipe - Cooking Index
Greek Turkey Tenderloins ( 4.5 points) Recipe - Cooking Index
| 1/2 cup | 118ml | Plain yogurt |
| 2 tablespoons | 30ml | Chopped fresh parsley |
| OR | ||
| 2 teaspoons | 10ml | Dried parsley flakes |
| 2 tablespoons | 30ml | Chopped fresh oregano |
| OR | ||
| 2 teaspoons | 10ml | Dried oregano leaves |
| 2 tablespoons | 30ml | Lemon juice |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1 | Garlic - finely chopped | |
| 2 | (3/4 pound) turkey breast tenderloins | |
| Lemon slices - if desired | ||
| Parsley sprigs - if desired |
Mix all ingredients except turkey, lemon slices and parsley in shallow
nonmetal dish or heavy-duty resealable plastic bag. Add turkey, turning to
coat with marinade. Cover dish or seal bag and refrigerate at least 8
hours
but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove turkey from marinade; reserve marinade. Cover and grill
turkey
4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally
with
marinade and turning after 15 minutes, until juice is no longer pink when
center of thickest piece is cut. Discard any remaining marinade.
Remove turkey from grill; let stand 10 minutes before cutting. To serve,
cut
turkey diagonally into 1/2-inch slices. Garnish with lemon slices and
parsley.
Copyright:
"© General Mills, Inc. 1998."
Per serving: 176 Calories (kcal); 8g Total Fat; (41% calories from fat);
23g
Protein; 2g Carbohydrate; 69mg Cholesterol; 71mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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