Ingredients

• 4 whole wheat sandwich thins
• 4 teaspoons cranberry sauce (or orange-cranberry relish)
• 4 oz Publix Deli Oven-Roasted, Low-Sodium Turkey Breast
• ½ cup diced pimientos, drained
• 4 deli-thin slices Monterey Jack cheese

Steps

1. Preheat oven to 375°F. Separate sandwich thins; place on baking sheet. Spread ½ teaspoon cranberry sauce on each bread half. Fold turkey slices to fit and place on bottom halves of bread.
2. Place pimientos and cheese on top halves of bread; bake 5–6 minutes or until heated and cheese melts. Assemble sandwiches and serve.

Ingredients

• 3 cups honeydew melon chunks (or fresh-cut fruit salad), about 1 lb
• 3 plums, coarsely chopped
• 2 teaspoons fresh mint leaves, finely chopped
• Zest and juice of 2 limes (or Key limes)
• ¼ cup fat-free sweetened condensed milk

Steps

1. Cut honeydew and plums into bite-size pieces.
2. Chop mint; place in salad bowl. Zest/grate lime peel (no white; 2 teaspoons); squeeze limes for juice (2 tablespoons). Add zest, juice, and milk to mint; whisk until smooth.
3. Stir fruit into milk mixture; chill until ready to serve.