Instructions: 1. Make Fries: Heat oven to 450 F. Line cookie sheet with foil; coat with vegetable cooking spray. Cut potatoes lengthwise into 1/2-inch sticks. Toss with oil in large bowl to coat. Sprinkle with sugar, salt and red pepper; toss well. Spread on prepared cookie sheet. Bake 30 minutes. Immediately remove from pan.

2. Make Creamy Coleslaw: Meanwhile, combine yogurt, lemon juice, honey, salt and pepper in large bowl. Add cabbage, apple and green onions; toss to combine.

Makes 3 1/2 cups.

3. Heat 1/2 teaspoon oil in large nonstick skillet over medium heat. Pat turkey dry on paper towels and sprinkle lightly with salt and pepper. Add half the turkey to skillet; cook until golden and cooked through, 1 minute per side. Set aside. Repeat with remaining 1/2 teaspoon oil and turkey.

Combine salsa ketchup and brown sugar in cup; stir into pan. Add reserved turkey and lemon slices to pan; simmer 5 minutes. .

Prep time: 20 minutes

Cooking Time: 40 minutes

Serving Ideas : Serve with Fries and Creamy Coleslaw

NOTES : Down-home taste makes this low-fat dinner a winner. We gave the oven-fried potatoes a sweet-spicy flavor. Salsa ketchup comes in two heat levels, so this barbecue can be hot-or not.

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