When it comes to eating up all the turkey after Thanksgiving, there’s a healthy alternative to all of those sandwiches and deep fried artery cloggers. This Turkey Artichoke Casserole is surprisingly low in carbohydrates and fat! Enjoy with the whole family and who knows? Maybe your family will want turkey all year long after they sink their teeth into this!

Heat grill on high; set grill rack 4 to 6 inches above heat source. Spray chicken with canola cooking spray and marinate in a ziploc bag with 1/4 cup Lemon Juice, Oregano, Thyme, Salt and Fresh Cracked Pepper for 30 minutes in refrigerator. Discard marinade. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board, cover and let rest.

Make dressing: In a salad bowl, whiskdijonmustard, balsamic vinegar, 2 tablespoons olive oil and 1 tablespoon water. Reserve 1 tablespoon of dressing for Tomatoes.

Coat green tomatoes with cooking spray; spread on grill grates; brush with reserved dressing. Grill, turn once and brush again, until juicy but not mushy, 3 to 4 minutes per side. Take remaining dressing and toss with arugula. Divide arugula among 4 plates. Slice chicken; distribute chicken and grilled green tomato slices evenly among plates.

Prepare barbecue (medium-high heat) or preheat grill pan to medium-high. Toss first 5 ingredients in bowl.

Season with salt and pepper. Roll cubes in sesame seeds.

Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste with a mortar and pestle. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until oil is shimmering. Brown pork on one side, about 5 minutes, turn it over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making chutney.

Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.

Slice pork and serve with compote.

Mix Greek-style yogurt*, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.

Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.

*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheese cloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Combine the chicken, water chestnuts, carrot, celery, broccoli slaw and apple in a bowl and stir to mix.

Whisk together the peanut butter, vinegar, soy and sriracha sauce until smooth. Whisk in the mayonnaise and scallions, if using. Spoon the dressing over the salad, and toss. Sprinkle with cashews and a squeeze of lime juice before serving.

Cook edamame on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice, lemon juice, and 1/4 teaspoon sea salt to a coarse purée. Season with salt. Set aside.

Stir together turmeric, curry powder, cumin and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with spice mixture.

Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until lightly browned and just opaque, about 4 minutes per batch. (Overcooking can toughen scallops to watch them closely). Serve scallops over edamame hummus.