Tandoori
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1 (20 ounce) package JENNIE-O TURKEY STORE(R) Extra Lean
Boneless Turkey Breast Tenderloins
1 tablespoon lemon juice
1/4 cup plain nonfat yogurt
2 large cloves garlic, minced
1 1/2 teaspoons finely chopped fresh ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground red pepper
2 rounds whole wheat pita bread
1/2 cup grated carrot
1/2 cup finely shredded red cabbage
1/2 cup finely chopped red bell pepper
Yogurt Sauce
1/2 cup plain nonfat yogurt
2 teaspoons minced red onion
1 teaspoon minced cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
Dash ground red pepper
Cut turkey tenderloins into six 5-ounce pieces. Lightly score
each piece 3 or 4 times with sharp knife. Place in medium bowl,
sprinkle with lemon juice and toss to coat. Combine yogurt,
garlic, ginger, cardamom and ground red pepper in small bowl;
add to turkey. Coat all pieces well with marinade; cover and
refrigerate at least 1 hour or overnight.
Remove turkey from refrigerator 15 minutes before cooking.
Preheat broiler. Combine ingredients for yogurt sauce in a small
bowl and mix well. Cover and refrigerate until ready to use.
Line broiler pan with foil. Arrange turkey on foil (do
not let
pieces touch) and brush with any remaining marinade. Broil 3
inches from heat about 5 to 6 minutes per side or until turkey
is no longer pink in center.
Cut pitas in half crosswise; gently open. Place one tenderloin
piece in each pita half with 2 tablespoons each of carrot,
cabbage and bell pepper. Drizzle sandwiches with Yogurt Sauce.
Garnish, if desired.
Makes 6 servings
Serving size: 1/2 filled pita sandwich
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Nutrients per serving:
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Calories: 178
Total fat: 2 grams (8% of calories)
Saturated fat: 1 gram
Cholesterol: 51 mg
Sodium: 418 mg
Carbohydrate: 17 grams (38% of calories)
Protein: 24 grams (55% of calories)
Dietary fiber: 2 grams
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Exchanges per serving*:
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Starch/Bread 1
Lean Meat 3
Vegetable 1/2
Fruit 0
Non-fat Milk 0
Fat 0
Other Carbohydrate 0