Ingredients

• 1 large red onion
• 4 mini sweet peppers, finely chopped
• ½ bunch fresh cilantro, finely chopped
• 1 lemon, for zest/juice
• 1 ¼ lb ground turkey breast
• ¼ cup panko bread crumbs
• 2 teaspoons ground coriander, divided
• 1 teaspoon salt-free grilling seasoning, divided
• 12 (6-inch) bamboo skewers
• Cooking spray
• ½ cup plain Greek yogurt
• 1 tablespoon ginger spice paste
• 1 tablespoon Asian sweet chili sauce

Prep

• Preheat grill pan (or grill).
• Chop ½ onion; cut remaining half into 1-inch chunks. Chop peppers and cilantro (½ cup).
• Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).

Steps

1. Combine turkey, bread crumbs, 1 ½ teaspoons coriander, ¾ teaspoon seasoning, 1 tablespoon lemon juice, lemon zest, ¼ cup cilantro, chopped onions, and peppers. Thread two chunks of onion onto each skewer. Wrap about ⅓ cup turkey mixture around each skewer (or roll mixture into a 4-inch-long cylinder, hot dog shaped, and thread onto skewer).
2. Coat turkey with spray and place skewers in grill pan (in batches, if needed); grill 2–3 minutes on each side and until turkey is 165°F.
3. Prepare sauce by combining yogurt, ginger paste, chili sauce, remaining ½ teaspoon coriander, remaining ¼ cup cilantro, 1 tablespoon lemon juice, and ¼ teaspoon seasoning until blended. Serve sauce over skewers.

Ingredients

• 1 (10-oz) bag frozen rice with peas and carrots
• Cooking spray
• 2 eggs, beaten (or ½ cup egg substitute)
• 1 tablespoon Asian sweet chili sauce

Steps

1. Microwave rice following package instructions.
2. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Add rice and coat with spray; cook and stir 1–2 minutes or until rice is toasted.
3. Reduce heat to medium-low. Make a well in center of rice; add egg and chili sauce. Cook and stir egg 1–2 minutes or until egg starts to scramble; stir into rice. Serve.