• 1 cup mushrooms, coarsely chopped
• 1/4 cup onion, chopped
• 10 ounces frozen chopped spinach, thawed, drained
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 lb. ground turkey breast
• 3/4 cup quick or old fashioned oatmeal, uncooked
• 1/2 cup skim milk
• 1 egg white, lightly beaten
• 1 tsp. Italian herb seasoning

Preheat oven to 375°F. Sauté mushrooms and onion in a heavy nonstick skillet over medium low heat 4-5 minutes, or until onion is tender. Remove from heat and stir in spinach, 1/4 cup mozzarella cheese and Parmesan cheese. Combine turkey and next 4 ingredients in a bowl. Season with salt and pepper to taste. Mix lightly but thoroughly. Spoon 2/3 of meat mixture lengthwise down center of an 11x7 inch glass baking dish. Make a deep indentation down center of meat and fill with spinach mixture. Top with remaining meat mixture, sealing edges to completely cover filling. Bake 30-35 minutes or until cooked through. Sprinkle with remaining 1/4 cup mozzarella cheese and return to oven 1-2 minutes or until cheese is melted. Let stand 5 minutes before slicing.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 221, fat 9.6g, 39% calories from fat, cholesterol 68mg, protein 21.8g, carbohydrates 12.0g, fiber 3.2g, sugar 2.0g, sodium 247mg, diet points 5.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.7, Fruit: 0.0, Bread: 0.5, Lean meat: 2.4, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.1

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The recommended wines are: Sauvignon Blanc, Merlot, or Zinfandel.