|1||cup (180 g) minced onion|
|1/2||cup (70 g) grated carrot|
|1/2||cup (95 g) packed grated zucchini, squeezed to remove excess liquid|
|1/2||cup (120 g) minced red bell pepper|
|3||large garlic cloves, minced|
|2 1/4||pounds (1.08 kg) lean ground turkey breast|
|5||tablespoons (75 ml) egg substitute|
|1 1/2||teaspoons (7.5 ml) crushed dried sage|
|1 1/2||teaspoons (7.5 ml) crushed dried thyme|
|1 1/2||teaspoons (7.5 ml) crushed dried marjoram|
|1||tablespoon (15 ml) Dijon mustard|
|1||tablespoon (15 ml) tomato paste|
|1||teaspoon (5 ml) Worcestershire sauce|
|freshly ground pepper to taste|
|5||6-inch (15 cm) pita breads, cut into quarters|
|3||large plum tomatoes, about 1 pound (480 g) total, thinly sliced crisped leaves of 1 large head of Boston lettuce|
|1||jar thinly sliced dill pickles|
|jars of mustard you like, including Dijon, country-style and mild|
- Preheat the oven to 350°F (180°C).
- Spray a nonstick skillet with cooking spray. Add onion, carrot, zucchini, bell pepper, and garlic. Cook over medium heat, covered, until vegetables wilt, about 5 minutes, stirring twice during the cooking time.
- In a large bowl, combine the turkey, cooked vegetables, egg substitute, herbs, mustard, tomato paste, Worcestershire sauce, and rolled oats. Stir to combine. Add pepper to taste. Form mixture into a loaf and place in an oven-proof baking dish.
- Spray the top of the loaf with cooking spay and place bay leaves on top of the loaf, gently pressing down. Bake for 1 hour or until done. Allow to cool, then refrigerate.
- Slice into very thin slices, discarding the bay leaves, and place on a platter surrounded by tomatoes, lettuce, and pickles. Serve with quartered pita rounds and mustard.
|Per serving (2 quarters):||264 calories (9% calories from fat), 31 g protein, 3 g total fat (0.5 g saturated), 29 g carbohydrate, 3 g dietary fiber, 69 mg cholesterol, 276 mg sodium|
|Exchanges:||3 very lean meat, 2 carbohydrate (2 bread/starch)|
tip: Since we use very small amounts of tomato paste in our recipes, it's wasteful to purchase a can of tomato paste--instead, we buy a 4.5-ounce (127 g) tube of imported tomato paste. It's available in virtually any large supermarket and will keep for 6 months in the refrigerator, ready to squeeze out in small amounts.