Ingredients
- 1 pound boneless, skinless turkey breasts, four 4 oz pieces
- 1/2 cup reduced-calorie Italian salad dressing
- 1/2 cup onion, chopped
- 1/4 cup fresh lemon juice
- 1/2 tsp cayenne pepper
- 2 tsp minced garlic
- 2 tsp Creole seasoning
- 20 oz chopped frozen spinach
Directions
- Place turkey in a large zip-close plastic bag. Add remaining ingredients,
except spinach, and marinate in the refrigerator for at least 2 hours,
turning the bag occasionally. Remove turkey; reserve marinade.
- Preheat grill. Place turkey on grill rack; cover and cook until turkey is
no longer pink in center, turning once, about 15 to 18 minutes. Meanwhile,
prepare spinach according to package directions.
- Pour reserved marinade into a small saucepan. Bring to a boil; cook 1
minute more, stirring occasionally.
- Arrange spinach on a serving platter. Top with turkey breasts and drizzle
with boiled marinade. Yields 1 turkey breast, about 1 to 2 tablespoons of
marinade and 3/4 cup of spinach per serving.
Serves | 4
POINTS per serving | 4
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