This good-for-you Turkey Reuben swaps turkey and coleslaw for corned beef and sauerkraut. Turkey isn’t for thanksgiving anymore. The availability of turkey breasts, tenderloins, and cuts as well as ground turkey in supermarkets makes it easier than ever to incorporate lower fat turkey into everyday meals. It’s loaded with selenium, niacin, and vitamin B6. Turkey promotes health in many ways. Selenium helps fight caner, while niacin helps regulate blood glucose and optimize insulin activity. Vitamin B6 helps prevent the accumulation of homocysteine, which damages blood vessel walls and leads to heart disease. My 4-serving version of the Turkey Reuben has a 15 minute preparation time and cook time is 4 minutes. Ingredients: 2 cups packaged shredded cabbage with carrot, 2 Tbsp. reduced-calorie clear Italian salad dressing, 2 Tbsp. reduced-calorie Thousand Island dressing, 8 slices of rye bread, 8 oz. sliced cooked turkey breast, 3 oz. low calorie sliced provolone cheese, 2 medium tomatoes, and pickle wedges. Directions: In a bowl, combine coleslaw mix and Italian salad dressing. Set aside. Spread Thousand Island on the bread slices. Top four slices with turkey, cheese, tomatoes, and coleslaw mixture. Add the top bread slices. In a large skillet sprayed with a butter flavored spray, cook sandwiches over medium-low heat for around 4 minutes or until cheese is melted and bread is toasted. Turn once. Per serving, one sandwich is 360 calories. A dieter might decide to eat half with an apple instead of the whole sandwich and would opt for iced tea rather than beer.