| Greek Turkey Tenderloins ( 4.5 Points)
1/2 cup of plain yogurt
2 tablespoons of chopped fresh parsley or 2 teaspoons of dried parsley flakes
2 tablespoons of chopped fresh oregano or 2 teaspoons of dried oregano leaves
2 tablespoons of lemon juice
1/4 teaspoon of pepper
1 clove garlic, finely chopped
2 3/4 pound of turkey breast tenderloins
Lemon slices, if desired
Parsley sprigs, if desired |
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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 8hoursbut 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 grillturkey4 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. Serving Size: 6
Copyright: "© General Mills, Inc. 1998."
Per serving: 176 Calories (kcal); 8g Total Fat; (41% calories from fat);23gProtein; 2g Carbohydrate; 69mg Cholesterol; 71mg Sodium
Food Exchanges: 0 Grain Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;0Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Per Serving (excluding unknown items): 17 Calories; 1g Fat (35.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 3mgCholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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