Grilled Turkey with Delicious Honey Mustard

I love this recipe, full of tender grilled turkey slices and fresh vegetables.

INGREDIENTS:

• 1/3 cup Dijon mustard
• 1/3 cup orange juice
• 1/3 cup honey
• 1 lb. boneless turkey breast slices
• 1/2 tsp. seasoned salt
• 10 oz. bag baby spinach
• 1 cup sliced mushrooms
• 1 cup grape tomatoes
• 1 yellow bell pepper, sliced
• 1/4 cup grated Parmesan cheese

PREPARATION:

In a small bowl, combine mustard, orange juice and honey and mix well with wire whisk to combine. Reserve 1/2 cup of this marinade, cover it and place in refrigerator.

Sprinkle turkey slices with seasoned salt and place in zip lock plastic bag.

Pour rest of marinade over turkey, close bag and let sit for 30 minutes in refrigerator.

Prepare and preheat two sided grill. Remove turkey from marinade, discard this marinade, blot turkey slices gently with paper towels, and cook on grill for 4-6 minutes until thoroughly cooked. Remove from grill and slice into thin strips. Toss with spinach, mushrooms, tomatoes, yellow bell pepper, and reserved 1/2 cup marinade. Sprinkle with cheese and serve immediately. You can grill the mushrooms and bell pepper on the grill too, if you wish - about 1-3 minutes until tender. 4 servings(Source: Linda Larsen - About)

George Foreman Grilled Chicken BBQ recipe

You can use this delicious marinade on a ham slice, turkey cutlets, or pork tenderloin too.

INGREDIENTS:

• 2 Tbsp. brown sugar
• 1 tsp. dry mustard
• 1 cup ketchup
• 1/4 cup water
• 2 Tbsp. apple cider vinegar
• 1/2 tsp. onion powder
• 1/8 pepper
• 2 lbs. boneless, skinless chicken breasts

PREPARATION:

Combine all ingredients except chicken in a small saucepan and cook over medium heat until boiling. Reduce heat and simmer for 5 minutes. Cool for 30 minutes. Brush on chicken breasts; cover meat and remaining marinade and refrigerate for 1-2 hours.

Bring remaining marinade to a boil again and cook for 2-3 minutes. Meanwhile, remove chicken from marinade and cook on George Foreman two sided grill for 4-6 minutes until thoroughly cooked. Serve with hot marinade. 4-6 servings (Source: Linda Larsen - About)