3 Foster Farms Turkey Breast Tenderloins
1/2 cup dry red wine
2 Tbsp. low-sodium soy sauce
1 Tbsp. olive oil
1 Tbsp. shallot, finely minced
1 tsp. dried oregano
2 medium fresh tomatoes, cut in wedges
4 tsp. walnuts, coarsely chopped
1 oz. feta cheese, crumbled
1 cup sliced celery
4 Tbsp. black olives, sliced
1 head leaf lettuce, washed and broken into bite-sized pieces
1/2 cup bottled fat-free ranch dressing

1. Whisk together red wine, soy sauce, olive oil, shallot and oregano.

2. Wash tenderloins, pat dry and place in shallow dish to marinate. Add wine mixture and turn to coat each tenderloin. Cover and refrigerate 2 to 4 hours, turning turkey several times.

3. When ready to cook, spray grill or broiler pan with cooking spray. Preheat grill or broiler to medium. Remove turkey from marinade, pat dry and brush lightly with olive oil. Cook 5" from heat for 8 to 10 minutes on each side, or until lightly browned and no longer pink inside.

4. While turkey is cooking, toss together tomatoes, walnuts, feta cheese, celery, olives and lettuce in a large bowl. Divide into four portions.

5. When tenderloins are fully cooked, slice, crosswise, on cutting board, into 1/2-inch diagonal pieces. Arrange turkey in the center of each salad, and serve with ranch dressing.

Serves 4.

1 pkg. (1-1/2 lbs.) Foster Farms Boneless Skinless Chicken Breasts
6 oz. fresh mushrooms
1 cup fresh or canned pineapple
4 large green onions
8 large cherry tomatoes
1 Tbsp. olive or canola oil

Lemon Honey Sauce:
1 cup chicken broth
1/4 cup lemon juice
1 Tbsp. honey
2 tsp. lemon zest, finely chopped
2 Tbsp. cornstarch
2 tsp. Worcestershire sauce
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
2 Tbsp. green onion tops, finely chopped
1/2 tsp. black pepper

1. Wash chicken, pat dry. Cut each breast crosswise into four or five chunks. Set aside.

2. Clean mushrooms and trim stems. Cut pineapple into bite-size pieces. Slice white portion of green onions into 1-1/2-inch lengths, reserving green ends for sauce. Set aside.

3. To make sauce, whisk together ingredients in one-quart saucepan. Bring to boil over medium heat and cook, stirring constantly until thickened and transparent, about 3 minutes. Cover and set aside.

4. Spray grill or broiler pan with cooking spray. Preheat grill or broiler to medium. Loosely thread chicken nuggets alternately with pineapple, green onions, cherry tomatoes and mushrooms. Brush lightly with oil and grill 5 inches from heat for 25 minutes, or until chicken is no longer pink when cut into. Turn several times during cooking, basting generously with lemon and honey sauce.

5. Remove to platter and spoon remaining sauce over kabobs before serving.

Serves 4.

1 pkg. Foster Farms Chicken Thighs, Drumsticks or Whole Legs
6 cloves garlic
1/2 cup chopped fresh cilantro, leaves and stems
1/4 cup vegetable oil
1 Tbsp. whole black peppercorns
1 Tbsp. soy sauce
1 Tbsp. lemon juice or wine vinegar

1. In blender, process garlic, cilantro, oil, peppercorns, soy sauce and lemon juice into a smooth sauce. Measure out 1/4 cup of sauce; refrigerate.

2. Rub remaining sauce evenly over chicken. Cover and refrigerate at least four hours or overnight.

3. Grill chicken on lightly greased grill 4 to 6 inches above medium-hot coals. Grill, turning frequently, until chicken is no longer pink at the bone, 30 to 40 minutes for thighs and drums, 35 to 45 minutes for whole legs. Spoon reserved sauce over chicken.

Serves 3 to 4.