Greek Seasoned Turkey Tenderloins Recipes

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TURKEY GYROS



Turkey Gyros image

Greek seasoning, feta cheese and dill-cucumber sauce give this gyro an authentic taste. It was my family's introduction to how really good pita bread can be. Instead of feta cheese, we'll sprinkle on cheddar or Monterey Jack if we have it. -Donna Garvin, Glens Falls, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 medium cucumber, peeled
2/3 cup reduced-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 teaspoon olive oil
1/2 pound turkey breast tenderloin, cut into 1/4-inch-thick strips
1-1/2 teaspoons salt-free Greek seasoning
1-1/2 cups shredded lettuce
8 thin tomato slices
4 whole pita breads, warmed
2 tablespoons crumbled feta cheese

Steps:

  • Finely chop a third of the cucumber. For sauce, mix sour cream, onion, dill, lemon juice and chopped cucumber. Thinly slice remaining cucumber., In a nonstick skillet, heat oil over medium-high heat; saute turkey until no longer pink, 4-6 minutes. Stir in Greek seasoning. Serve turkey, lettuce, tomato and sliced cucumber on pitas; top with sauce and cheese.

Nutrition Facts : Calories 307 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 422mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

GREEK SEASONED TURKEY TENDERLOINS



Greek Seasoned Turkey Tenderloins image

Get a quick burst of Mediterranean flavors with bottled dressing, a speedy way to season this turkey, mushroom, and tomato bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 7

2 (1/2-lb.) turkey breast tenderloins
2 large russet potatoes (about 1 lb.), unpeeled, cut into 1-inch pieces
1 (9-oz.) pkg. frozen artichoke hearts, thawed, drained
1/2 cup purchased Greek vinaigrette salad dressing
1 (3-oz.) portobello mushroom cap, cut into 1/2-inch-thick slices
2 Italian plum tomatoes, quartered
2 green onions, cut into 1/2-inch pieces

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.

Nutrition Facts : Calories 375, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 6 g

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