Turkey Spinach Rolls

1 jar Barilla Tomato & Basil Sauce 

1 pound (about 6 cutlets) turkey cutlets

1 T. Meijer extra virgin olive oil

1 clove garlic, minced

1 package (6 ounces) baby spinach, coarsely chopped

8 ounces fresh mushrooms, sliced

3 ounces Fontina cheese, grated

1/3 cup Parmigiano cheese, divided

to taste salt

to taste freshly ground black pepper

Preheat oven to 350 degrees. Season turkey cutlets with salt and pepper. Heat olive oil in a large skillet. Add garlic and sauté garlic until golden. Add mushrooms and spinach; Cook for 3 -5 minutes. Mix in Fontina cheese and half of Parmigiano cheese. Set aside. Heat sauce in a small saucepan. Pour half of the sauce into 8x8 inch baking dish. Spoon 2 tablespoons of spinach mixture onto half of each turkey cutlet. Fold opposite half over spinach filling. Place each turkey roll in prepared baking dish. Cover with remaining sauce and sprinkle with remaining Parmigiano cheese. Bake for 30 minutes.

Servings: 6. Source: Adapted from Barilla.

Approximate nutrition information per serving: calories 180, total fat 9g, cholesterol 34mg, carbohydrates 11g, fiber 3g, sodium 857mg, protein 14g.

Serve with: whole grain bread, lowfat milk and fresh fruit.

Breakfast Burrito

1 t. Meijer vegetable oil

2 cups Birds Eye® Freshlike® Cut Broccoli (16 oz), thawed and cut into small pieces

2 T. chopped onion

3/4 cup chopped tomato (or try Dei Fratelli Petite Diced Tomatoes)

2 Meijer large eggs

8 Meijer large egg whites

2 T. Meijer fat free milk

1/4 t. salt

1/4 t. ground black pepper

1/4 cup shredded 2% milk cheddar cheese

4 tortillas, warmed (8-inches each)

Tomato salsa

Chopped fresh cilantro

Put vegetable oil in a large skillet over medium heat. Add broccoli, onion and tomato and cook until vegetables are tender, about 5 minutes. Whisk eggs, egg whites, milk, salt and pepper together. Add egg mixture to skillet; cook, stirring, until eggs are just set. Remove from heat and sprinkle with cheese. Divide mixture between warmed tortillas. Top with salsa and cilantro. Roll up and serve. Serves: 4. Source: Adapted from Freshlike. Approximate nutrition information per serving: calories 302, total fat 11g, cholesterol 116mg, sodium 680mg, carbohydrates 31g, fiber 4g, protein 21g.

Straw-Nana Smoothie

2 T. Splenda (optional)

1 banana, sliced, then frozen

1/2 cup diced, frozen strawberries

1 cup Silk Soymilk, any flavor

1/8 t. Meijer vanilla (optional)

Combine all ingredients in a blender and give it a whirl. Serves 2. Nutrition information per serving using Silk Original and sugar: Calories 169, Protein 4g, Carbohydrates 35g, Fat 2g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 62mg, Fiber 3g. Source: Adapted from Silk.  

Kaleidoscope Pops

2 cups colorful fruit, diced

2 cups Mott's apple juice

6 paper cups (6-8 oz. each)

6 craft sticks

Divide diced fruit between cups. Fill evenly with apple juice. Place cups on level surface in freezer. Freeze until partially frozen, approximately 1 hour. Insert craft stick into center of each pop. Freeze until firm.

Makes 6 servings.

Nutrition Information Per Serving:

60 calories; 0 g fat; 0 mg cholesterol; 0 mg sodium; 16 g carbohydrates; 1 g fiber; 1 g protein. Source: Mott’s.

Apple Chicken Bake

Blend apple sauce with allspice, salt, flour, catsup, stir in celery and onions. Pour mixture into baking dish. Dip chicken in evaporated milk, roll in crumbs seasoned with paprika and 1/2 tsp. salt. Arrange chicken over apple sauce mixture. Bake at 350 degrees for about 45 minutes or until chicken is tender.

Servings: 4, Cooking Time: 45. Source: Adapted from Musselman’s.