New Take on Turkey Dinner

This Mediterranean-inspired menu is sure to satisfy.

How do you eat your turkey-carved from the whole bird at holiday meals or in skinny slices from the supermarket deli section? If those are your only two choices, it's time you tasted this version. It starts with a boneless turkey breast, making it easy to cook and serve. Feel good about offering this on weeknights as well as at your holiday table. It's a welcome change. JOY E. ZACHARIA, R.D.

HERBED TURKEY STRIPS WITH ROASTED PEPPERS AND BEANS

MAKES 8 SERVINGS

PREP: 20 MIN., CHILL: 30 MIN., COOK: 15 MIN.

Be sure to grate the lemon rind before squeezing the juice needed for the recipe. Use the entire 2 tablespoons of lemon juice in the marinade if you like a tangier flavor.

1 (3-pound) boneless, skinless turkey breast, cut into ½- to ¾-inch-thick slices

1 tablespoon Italian seasoning

1½ tablespoons olive oil, divided

1 to 2 tablespoons fresh lemon juice

2 garlic cloves, minced

1 teaspoon salt

½ to 1 teaspoon freshly ground pepper

1 (19-ounce) can cannellini beans, rinsed and drained

1 (7-ounce) jar roasted red bell peppers, drained and chopped

2 tablespoons pine nuts, lightly toasted

1 teaspoon grated lemon rind

1¼ cup chopped fresh flat-leaf parsley

PIERCE turkey slices evenly with a fork.

STIR together Italian seasoning, ½ tablespoon oil, lemon juice, and next 3 ingredients. Coat turkey slices with oil mixture. Cover and chill 30 minutes.

COOK turkey slices, in batches, in remaining 1 tablespoon hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until done. Remove turkey from skillet, cover, and keep warm. Add beans and peppers to skillet; cook over medium heat until thoroughly heated, stirring gently.

CUT turkey slices crosswise into ½-inch strips. Arrange on a serving platter. Top with bean mixture. Combine pine nuts, grated lemon rind, and parsley. Sprinkle over beans. Serve immediately. LARRY ELDER

CHARLOTTE, NORTH CAROLINA

Per serving: Calories 269 (18% from fat); Fat 5.3g (sat o.8g, mono 2.5g, poly 1.5g); Protein 43g; Carb 9g; Fiber 2.5g; Chol 112mg; Iron 3.3mg; Sodium 537mg; Calc 48mg.

ROASTED GARLIC-AND-CHEESE RISOTTO

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 30 MIN., COOK: 50 MIN.

Arborio rice is a short grain, starchy rice traditionally used for risotto. Long-grain rice will not work in this recipe.

1 garlic bulb

7 shiitake mushrooms

1 teaspoon butter

1 teaspoon olive oil

1 medium onion, chopped

1½ cups uncooked Arborio rice

½ cup frozen corn kernels

½ cup dry white wine

7 to 8 cups fat-free reduced-sodium chicken broth, heated

1½ teaspoons minced fresh or ½ teaspoon dried thyme

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon rubbed sage

½ (8-ounce) package 1/3-less-fat cream cheese, softened

CUT off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.

BAKE at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves, and chop. Set aside.

REMOVE stems from mushrooms, and discard. Thinly slice mushroom caps.

MELT butter with oil in a 2-quart saucepan over medium-high heat. Add onion and mushrooms, and sauté 2 to 3 minutes. Add rice; sauté 1 minute. Stir in corn and wine; reduce heat to medium, and simmer, stirring constantly, until wine is reduced by half. Add ½ cup hot broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, ½ cup at a time, until rice is tender. (Total cooking time is about 35 to 45 minutes.)

STIR in thyme and next 3 ingredients. Add cream cheese and chopped roasted garlic, stirring until blended. Serve immediately. DAN HARDY

HIGH POINT, NORTH CAROLINA

Calories 243 (17% calories from fat); Fat 4.7g (sat 2.2g, mono 0.8g, poly 0.5g); Protein 9.5g; Carb 42g; Fiber 1.7g; Chol 10mg; Iron 0.4mg; Sodium 301 mg; Calc 40mg

GRECIAN TOSSED SALAD

MAKES 6 SERVINGS

PREP: 20 MIN.

Chicken broth smooths out vinegar's tartness so less oil is needed.

¼ cup red wine vinegar

¼ cup olive oil

½ cup fat-free reduced-sodium chicken broth

2 teaspoons sugar

½ teaspoon salt

1 ½ teaspoons dried oregano

½ teaspoon pepper

½ head iceberg lettuce, torn

4 to 5 endive leaves, torn

½ cucumber, thinly sliced

1 tomato, cut into wedges

¼ cup chopped green bell pepper

3 green onions, chopped

4 radishes, sliced

¼ cup crumbled feta cheese

6 kalamata olives, chopped

WHISK together first 7 ingredients in a large bowl. Add lettuce and remaining ingredients, tossing to coat. MARY PAPPAS

RICHMOND, VIRGINIA

Calories 140 (75% from fat); Fat 11.6g (sat 2.3g, mono 7.7g, poly 1g); Protein 2.2g; Carb 7.8g; Fiber 1.9g; Chol 5.7mg; Iron 0.8mg; Sodium 343mg; Calc 58mg.

NOTE: The fat percentage appears to be high because fat (oil, cheese, and olives) provides most of the calories in the recipe. Salad vegetables have very few calories.

ROASTED SWEET ONIONS

MAKES 8 SERVINGS

PREP: 10 MIN., BAKE: 30 MIN., STAND: 10 MlN.

We used Vidalia onions in this recipe. If you can't find them, yellow or white onions will work fine; they just won't be as sweet.

Vegetable cooking spray

4 medium-size sweet onions

2 tablespoons olive oil

1 teaspoon salt