It's a beautiful spring day and this meal combined with a tossed green salad is light and refreshing.

TURKEY BBQS

1 pound ground turkey breast
1/2 c ketchup
2 T vinegar
2 T brown sugar
1 T mustard
1 T worcesterchire sauce

Brown turkey in pan until cooked. (No oil needed if using a non-stick pan. Otherwise, you might need to heat 2 T of extra virgin olive oil in the pan before browning white meat turkey.)

Add the rest of the ingredients and stir until heated through. Serve in hamburg or hot dog buns. This also works well with shredded meats, such as pork tenderloin or chicken breast.

APPLE SALAD

1-20 oz can unsweetened pineapple chunks
1/4 c sugar
1 T lemon juice
2 T cornstarch
2 T cold water
1/4 c light mayonnaise
3/4 c fat free whipped topping
8 c chopped apples
2 c green grapes
2 tsp poppy seeds
1/2 c chopped pecans, toasted

Drain pineapple, reserving juice; set pineapple aside. Place juice in a saucepan; add sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until smooth; add to the saucepan. Cook and stir for 2 minutes or until thickened. Chill. Stir in whipped topping and mayonnaise, mixing well. In a large bowl, combine the pineapple, apples, grapes, poppy seeds, and pineapple dressing. Fold in pecans just before serving.