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Name: Lentil, Brown Rice & Ground Turkey Rolls
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: not set
Ingredients: 6 (14 oz) large swiss chard leaves center stem removed; 1/2 pound ground turkey cooked; 15 ounces lentils cooked; 1-1/2 cups brown rice cooked; 4 ounces ricotta part skim milk at room temperature; 1 cup Parmesan greated - divided; 1/3 cup olive oil; 2 cloves garlic minced; 1 package baby spinach; 3/4 tsp salt; 1/2 tsp ground pepper; 1 26 oz jar marinara sauce

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INGREDIENTS

6 (14 oz) large swiss chard leaves ; center stem removed
1/2 pound ground turkey ; cooked
15 ounces lentils ; cooked
1-1/2 cups brown rice ; cooked
4 ounces ricotta part skim milk ; at room temperature
1 cup Parmesan ; greated - divided
1/3 cup olive oil
2 cloves garlic ; minced
1 package baby spinach
3/4 tsp salt
1/2 tsp ground pepper
1 26 oz jar marinara sauce

INSTRUCTIONS

Pre-cook turkey, lentils and rice.

Preheat oven to 400 degrees, butter an 8x8 or 8x10 baking dish and place on a rimmed baking sheet. Set aside.

Bring a large pot of water to boil. Remove center stem from Swiss chard, cutting leaf in half. Add leaves to boiling water and cook for 10 - 15 seconds. Remove from hot water and rinse with cold water, drain on paper towels.

In large bowl mix the lentils, rice, turkey, ricotta cheese, 1/2 cup of the Parmesan, 1/3 cup of olive oil, spinach, garlic, salt and pepper.

Spoon about 1 cup of marinara sauce in the bottom of prepared dish. Spoon heaping 1/3 cup of filling onto end of each leaf and roll up, arrange Seam side down, in a single layer on top of sauce. Pour remaining sauce on top and sprinkle with remaining 1/2 cup of Parmesan cheese.

Bake for 25 minutes, until cheese begins to brown and rolls are heated through.

Cool for 5 minutes and serve.

NOTES

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Lentil, Brown Rice & Ground  Turkey Rolls

6 (14 oz) large swiss chard leaves center stem removed
1/2 pound ground turkey cooked
15 ounces lentils cooked
1-1/2 cups brown rice cooked
4 ounces ricotta part skim milk at room temperature
1 cup Parmesan greated - divided
1/3 cup olive oil
2 cloves garlic minced
1 package baby spinach
3/4 tsp salt
1/2 tsp ground pepper
1 26 oz jar marinara sauce

Pre-cook turkey, lentils and rice.

Preheat oven to 400 degrees, butter an 8x8 or 8x10 baking dish and place on a rimmed baking sheet. Set aside.

Bring a large pot of water to boil.  Remove center stem from Swiss chard, cutting leaf in half. Add leaves to boiling water and cook for 10 - 15 seconds. Remove from hot water and rinse with cold water, drain on paper towels.

In large bowl mix the lentils, rice, turkey, ricotta cheese, 1/2 cup of the Parmesan, 1/3 cup of olive oil, spinach, garlic, salt and pepper.

Spoon about 1 cup of marinara sauce in the bottom of prepared dish.  Spoon heaping 1/3 cup of filling onto end of each leaf and roll up, arrange Seam side down, in a single layer on top of sauce. Pour remaining sauce on top and sprinkle with remaining 1/2 cup of Parmesan cheese.

Bake for 25 minutes, until cheese begins to brown and rolls are heated through.

Cool for 5 minutes and serve.

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Nutrition

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Serving Size: 1 Serving (193g)
Recipe Makes: 6 Servings

Calories: 393
Calories from Fat: 80 (20%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.2g
Cholesterol 36.3mg		11 %
Sodium 272.3mg		9 %
Potassium 1076.6mg		28 %
Total Carbohydrate 45.4g		13 %
	Dietary Fiber 22.7g	91 %
	Sugars, other 22.7g
Protein 33.1g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 393

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