Ingredients:
•1 teaspoon extra-virgin olive oil
•8 ounces turkey breast, cut into bite-size cubes
•1 small yellow onion, chopped
•1 19-ounce can lentil soup
•1 5-ounce package fresh spinach
• (about 2 cups packed)
•3/4 cup converted (parboiled) brown rice
•1/2 teaspoon dried thyme
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•1/4 cup water
•1/2 cup grated reduced-fat Swiss cheese
•1/2 cup grated extra-sharp cheddar cheese
Directions:
Heat oven to 400 degrees. Coat a 2-quart baking dish with cooking spray.
In a large skillet over medium-high, heat oil. Add turkey and onions and saute until turkey is no longer pink, about 5 minutes. Add spinach and saute for another minute. Transfer mixture to the prepared baking dish.
Add the soup, rice, thyme, salt, pepper and water. Stir to combine. Cover the baking dish tightly with foil and bake for 40 minutes, or until the rice has absorbed all the liquid.
Uncover and sprinkle with both cheeses. Bake for another 5 minutes, or until the cheeses have melted.
Servings: 4
Nutrition information per serving (values are rounded to the nearest whole number): 321 calories; 33 calories from fat (10 percent of total calories); 4 g fat (1 g saturated; 0 g trans fats); 32 mg cholesterol; 43 g carbohydrate; 29 g protein; 5 g fiber; 620 mg sodium.
