|Serving Size||1/6 of recipe|
|Total Fat||7.5 g|
|Saturated Fat||4 g|
|Total Carbohydrate||35.5 g|
|Dietary Fiber||2 g|
Save leftovers for tomorrow’s lunch.
|Turkey breast filet||5 ounces|
|Water-packed artichoke hearts, drained, chopped, and patted dry with paper towels||1 cup|
|Baby spinach||2 cups|
|Garlic clove, minced
¼ teaspoon salt||1|
|Fresh ground pepper to taste|
|Shredded part-skim mozzarella cheese||1 ½ cups|
|Refrigerated pizza dough||1 (13.8-ounce) can|
- Preheat oven to 425˚F.
- Fill a large pot 2/3 of the way full with water. Boil turkey until tender, about 15-20 minutes. Let cool and shred by hand or with a fork.
- In a large bowl, gently combine turkey, artichokes, spinach, garlic, salt, pepper, and mozzarella.
- Unroll dough into a rectangle onto a baking sheet sprinkled with cornmeal. Spread filling across half of the dough, leaving a 1-inch border along the edges. Fold over the empty half of the dough and press edges together to seal. Bake for about 18 minutes, until golden. Slice into 6 pieces and serve with marinara sauce.
2 starches; 1 medium-fat meat substitute; 0.5 very lean meat; 1 vegetable
Spread on top of calzone or dip calzone in sauce.
Top chopped fresh romaine lettuce with tomatoes, cucumbers, red onions, olive oil, and balsamic vinegar.
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