main meals

Ingredients

	1 pound(s) boneless, skinless turkey breast(s), four 4 oz pieces
	1/2 cup(s) reduced-calorie Italian salad dressing
	1/2 cup(s) onion(s), chopped
	1/4 cup(s) fresh lemon juice
	1/2 tsp cayenne pepper
	2 tsp minced garlic
	2 tsp Creole seasoning
	20 oz chopped frozen spinach

Instructions

• 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.