Greek Marinated Turkey Slices Recipes

GRILLED GREEK TURKEY PLATTER

Steps:

• Heat a grill to medium high. Lightly brush the grates with olive oil. Slice the potatoes 1/4 to 1/2 inch thick and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread on a sheet of heavy-duty foil. Bring the ends of the foil together and seal into a flat packet. Grill, flipping the packet halfway through, until the potatoes are tender and lightly browned, 15 to 20 minutes.
• Meanwhile, put the turkey, remaining 1 tablespoon olive oil, lemon slices, garlic and oregano sprigs in a large resealable plastic bag. Massage the marinade into the meat, about 3 minutes. Remove the turkey and season with salt and pepper. Grill, turning once, until cooked through, 6 to 8 minutes. Brush the tomato halves with olive oil and grill, turning once, until lightly charred, about 3 minutes.
• Carefully open the foil packet and toss the potatoes with the chopped oregano; top with the feta. Cut the tomatoes into wedges and halve each turkey cutlet. Divide the potatoes, tomatoes and turkey among plates, along with the grape leaves, hummus and lemon wedges. Drizzle with olive oil.

GREEK MARINATED TURKEY SLICES

Steps:

• 1. In shallow glass dish, combine all ingredients except turkey mix well. Add turkey breast slices turn to coat. Refrigerate 15 minutes to marinate.2. Spray broiler pan with nonstick cooking spray. Remove turkey from marinade place on sprayed pan. Discard marinade.3. Broil 4 to 6 inches from heat for 6 to 8 minutes or until turkey is fork-tender and juices run clear, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 90 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 55 mg 18% * Sodium: 70 mg 3% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 20 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 3 Very Lean Meat

GREEK SEASONED TURKEY TENDERLOINS

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with nonstick cooking spray. Arrange turkey tenderloins, potatoes and artichoke hearts in sprayed pan. Brush with about half of the salad dressing.
• Bake at 425°F. for 30 minutes.
• Remove pan from oven. Turn turkey over and stir vegetables. Add mushroom slices, tomatoes and onions to pan; brush turkey and vegetables with remaining salad dressing.
• Return to oven; bake an additional 15 to 20 minutes or until turkey is fork-tender and juices run clear. To serve, cut turkey crosswise into slices. Serve any pan juices with turkey and vegetables. If desired, season to taste with salt and pepper.