ROW: Feta Chicken With Greek Vegetables

INGREDIENTS

1 bunch asparagus, trimmed and peeled
1 tablespoon olive oil
2 whole bone-in, skinless chicken breasts, split crosswise
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
8 plum tomatoes, quartered
1 medium eggplant, cut into 1-inch pieces
2 cups fresh spinach
1/4 cup crumbled lowfat feta
2 tablespoons chopped fresh oregano

PREPARATION

1. Heat oven to 375°.

2. Blanch asparagus in a large pot of boiling salted water until crisp-tender, 2 to 3 minutes.

3. Drain stalks and plunge in a bowl of ice water. Drain again and pat dry; set aside.

4. Heat oil in a 6- to 8-qt heavy-bottomed ovenproof pot over medium-high heat.

5. Season chicken with salt and pepper and add to pot.

6. Cover and cook, turning once, until slightly brown, 5 to 8 minutes.

7. Stir in garlic; replace lid and cook until soft, 4 minutes.

8. Stir in tomatoes and eggplant. Replace lid, place pot in oven and cook until eggplant is tender, about 18 minutes.

9. Remove pot from oven and stir in asparagus and spinach; sprinkle with feta. Replace lid and let rest 15 minutes.

10. Stir in oregano and season with salt and pepper.

11. Garnish with onions (raw)

ROW: Grilled Turkey Salad

INGREDIENTS

1 Pound TURKEY BREAST TENDERLOINS or CUTLETS, grilled
12 to 16 cherry tomatoes, cut in half
12 to 16 small mushrooms, cut in half
1 small red onion, peeled, thinly sliced, separated into rings
1 medium sweet red pepper, cored, seeded and cut into long thin strips
1/2 cup parsley, coarsely chopped
1/3 to 1/2 cup Dijon mustard dressing, commercial or homemade*
4 cups torn mixed salad greens, chilled and divided
coarsely ground black pepper

DIRECTIONS

1. With a sharp knife, cut grilled turkey across the grain into 1-1/2 " x 1/4" strips.
2. In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsley.
4. Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.
5. Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates.
6. Spoon the turkey mixture onto lettuce-lined plates, dividing evenly.
7. Sprinkle each salad lightly with coarsely ground black pepper.

Homemade Dijon Dressing

1/3 cup white wine vinegar
1-1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced
1/2 teaspoon splenda or stevia
Salt and pepper to taste
2/3 cup olive oil

1. Whisk the first 5 ingredients listed above in a small bowl.
2. Gradually whisk oil into mixture until thickened and thoroughly blended.
3. Store covered in an airtight container in the refrigerator for up to 1 month.