RECIPE OF THE DAY "VEGETABLE STUFFED TURKEY BREAST"

Great for company, this beautiful roulade is filled with sauteed vegetables and carves into attractive pinwheel slices. Surrounded with whole cranberries. Best served with mashed potatoes and gravy or a baked yam.

Makes 12 servings

2 tablespoons of Smart Balance butter

2 onions, chopped

2 cups sliced mushrooms

2 carrots, shredded

1(10-ounce)box frozen chopped spinach thawed and squeezed dry

2 tablespoon chopped fresh parsley

1 tablespoon grated Parmesan cheese

1 tablespoon finely chopped fresh basil, or 1/2 teaspoon dried

5 Fat free herb seasoned croutons, crushed

1 cup low-sodium chicken broth

1 tablespoon grated lemon zest

1 (3-pound) skinless boneless turkey breast

1. In a large nonstick skillet over medium heat, melt the butter. Saute the onions 4 minutes. Add the mushrooms and carrots: saute until the vegetables are tender, 4-5 minutes. Stir in the spinach, parsley, cheese, and basil: cook 2 minutes. remove from the heat: stir in the croutons, 2 tablespoons of the broth, and the lemon zest.

2. Preheat the oven to 325F; spray a 9x13-inch baking dish with Pam.

3. Place the turkey between two sheets, of plastic wrap: with a meat mallet or rolling pin, pound to an even thickness. Remove the top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2 1/2-inch border on all sides. Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2-inch intervals with kitchen string. Place the roll, seam-side down, in the baking dish; pour the remaining both over the turkey and cover loosely with foil.

4. Bake, basting frequently with the pan juices, until an instant-read thermometer inserted in the center of the roll reaches 180F, 1-1 1/2 hours. Transfer the turkey to a cutting board; let stand for 10 minutes, then remove the string and carve into 12 slices. Place on a severing dish garnish with the whole cranberries.

per serving (1 slice) 145 calories.