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.

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.

Whisk together first six ingredients in a small bowl.  Reserve 2 T of sauce for asparagus.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).  Add foil or a rack for grilling vegetables to one side of grill.

Brush steak and asparagus all over with separated glaze and sprinkle generously with sea salt and fresh cracked pepper.

Oil grill rack, then grill steak and asparagus, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.

Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

(Alternately – asparagus can be roasted in the oven at 400 degrees for 10-15 minutes depending on thickness).

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.