Recipe: Turkey and broccoli crepe

Dietitian's notes: Cooked broccoli is a good source of vitamins A and C, folate, potassium, calcium and fiber. Here it's paired with sliced turkey breast and rolled into a crepe for a quick lunch or light supper.

SERVES 4

Ingredients

1 cup chopped broccoli
4 prepackaged crepes, 8 inches each
4 ounces reduced-sodium smoked turkey breast, sliced
1/2 cup finely shredded reduced-fat CoJack (Colby and Monterey Jack) cheese

Directions

Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli. Cover and steam until tender-crisp, about 5 to 7 minutes.

Heat the crepes in the microwave for 30 seconds to 1 minute, or according to package directions. Place 1/4 of the turkey, 1/4 cup steamed broccoli and 2 tablespoons cheese on each crepe. Roll up and place seam-side down in the prepared baking dish. Bake until the cheese melts, about 5 minutes. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1 crepe
Calories	213	Cholesterol	121 mg
Protein	15 g	Sodium	536 mg
Carbohydrate	18 g	Fiber	1 g
Total fat	10 g	Potassium	183 mg
Saturated fat	3 g	Calcium	139 mg
Monounsaturated fat	3 g