Turkey Cheese Reubens with a Wedge Salad

Ingredients:

• ½ pound sliced turkey (You may use leftovers from the Herb Turkey Breast dinner)
• 8 slices of rye bread or whole wheat bread
• 1 cup of sauerkraut
• ¼ cup Thousand Island dressing
• 4 slices of Swiss cheese
• ½ head of iceberg lettuce, cut into wedges

Preparation:
Place the sauerkraut in a colander and rinse with cool water.
Squeeze the excess liquid out until it is practically dry.
Spread the Thousand Island dressing on the bread slices.
Place some turkey, sauerkraut, and a slice of Swiss cheese on four slices.
Top with another slice of bread.
Grill on the indoor grill until the bread is browned and the cheese is melted, about 2-3minutes.
Serve the lettuce wedges with additional salad dressing.


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Lemon Herbed Turkey Breast

Lemon Herbed Turkey Breast
Saffron Rice with Peas
Fresh Green Salad


Ingredients:

1 Turkey breast, with ribs, as large as your crock pot allows. Mine will take a 6-7 lb breast.
1 fresh rosemary sprig or 2 teaspoons of dried rosemary.
1 tsp fresh oregano or 2 tsp dried
2 Tbsp. Dijon mustard
1 Tbsp honey
Juice of ½ a fresh lemon, or 2 Tbsp bottled.
½ cup of unsweetened apple juice

1 cup of rice
¼ tsp saffron
1 small package of frozen peas

1 head of green leaf lettuce
½ a cucumber
1 tomato, cut up
2 radishes, thinly sliced

In the morning:
Place the turkey in the crockpot, skin side up. Mix the remaining ingredients and pour over the top. Cook on low 7-8 hours. Remove to a serving platter.

In the afternoon:
Bring 2 cups of water to a boil. Add the rice. If you have leftover celery and carrots from last night’s dinner, mince a few and add them to the rice. Turn the heat to low and cook for twenty minutes. After twenty minutes, stir in the frozen peas. Cover and let stand till heated through, about 5 minutes.

While the rice is cooking, mix the greens, tomatoes, cucumbers, and radishes for a salad. Serve with honey mustard dressing.