• 1-1/2 cups turkey breast fillets, chopped fine
• 2 cloves garlic, smashed and chopped
• 2 Tbs. vegetable oil
• 4 stalks celery, chopped
• 4 slices onion, chopped
• 2 large cloves garlic, smashed and chopped
• 1 cup chicken stock
• 1 tsp. sesame oil
• 1/2 green bell pepper, cut into cubes
• 1/2 red bell pepper, cut into cubes
• 12 medium mushrooms, sliced
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 1/2 cup pistachios, shelled and chopped
• 1-1/4 lbs. frozen spinach, thawed and drained
• 1/4 tsp. cayenne pepper, more if you like it hotter
• 4 cups cooked brown rice
• 4 roma tomatoes, chopped

Sauté chopped meat and garlic in oil 5 minutes over medium high heat in large fry pan or wok until brown. Add celery, onion, garlic, stock, and sesame oil. Sauté 1 minute. Add peppers and mushrooms and sauté another 2 minutes. Remove from pan with perforated spoon and set aside. Add cilantro, lime juice, pistachios, spinach and cayenne to liquid in pan. Sauté 3 minutes. Prior to serving, warm rice on serving plates in microwave 1 minute on high. Return all ingredients to pan. Toss thoroughly. Add tomato just before serving. Serve over rice.

Per serving: calories 599, fat 21.7g, 31% calories from fat, cholesterol 40mg, protein 33.6g, carbohydrates 75.1g, fiber 14.8g, sugar 10.8g, sodium 426mg, diet points 11.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.9, Fruit: 0.2, Bread: 2.6, Lean meat: 0.2, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 2.6

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The recommended wines are: Chardonnay, Cabernet Sauvignon, or Pinot Blanc.