1 lb boneless skinless turkey breast -, (four 4-oz pieces)
1/2 cup reduced-calorie Italian salad dressing
1/2 cup chopped onion
1/4 cup fresh lemon juice
1/2 tsp cayenne pepper
2 tsp minced garlic
2 tsp Creole seasoning
20 oz chopped frozen spinach


Place turkey in a large zip-close plastic bag. Add remaining ingredients, except spinach, and marinate in the refrigerator for at least 2 hours, turning the bag occasionally. Remove turkey; reserve marinade.
Preheat grill. Place turkey on grill rack; cover and cook until turkey is no longer pink in center, turning once, about 15 to 18 minutes. Meanwhile, prepare spinach according to package directions.
Pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute more, stirring occasionally.
Arrange spinach on a serving platter. Top with turkey breasts and drizzle with boiled marinade.