Preheat oven to 375?. Brush tenderloin with oil and season with salt and pepper. Place them in a baking dish and transfer to the oven. Roast for 20 to 25 minutes. Remove from oven and let rest for about 10 minutes before cutting into cubes. Reserve 1 1/2 cups cooked, cubed turkey for recipe and refrigerate remainder for sandwiches or wraps later in the week,
Combine corn and scallions in a small mixing bowl. In a separate bowl, mix cottage cheese and yogurt with lime zest. In another bowl, add lime juice to tomatoes, cilantro and chili powder; stir to combine. Finally, toss turkey and beans together in a fourth bowl.
Create a layered salad in 4 2 1/2 cup containers; start with 2 tbsp. cottage cheese mixture. Top with a heaping 1/4 cup corn mixture, followed by about 1/2 cup turkey and beans, then 2 tbsp. tomato mixture. Repeat layers until container is full.
Pack a tortilla along with the lunch, if desired, for rolling up scoops of salad or mopping up leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (868g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1186 | ||
Calories from Fat: 205 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 221.1mg | 68 % | |
Sodium 527mg | 18 % | |
Potassium 2367.4mg | 62 % | |
Total Carbohydrate 132.6g | 39 % | |
Dietary Fiber 25.8g | 103 % | |
Sugars, other 106.8g | ||
Protein 115.9g | 166 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1186
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