Area woman’s recipe in new cookbook

A low-carb recipe from Delia Kennedy of Deer Park is featured in the new Taste of Home’s Light and Tasty Annual Recipes 2005 cookbook.

Kennedy makes her Spinach Turkey Roll with elephant garlic, since her husband doesn’t like the stronger flavor of regular garlic.

See the Fresh Sheet column on the front of today’s section for more details on how to order the book.

Spinach Turkey Roll

From Delia Kennedy of Deer Park

1 cup meatless spaghetti sauce, divided

2 eggs, lightly beaten

1 cup soft whole wheat bread crumbs

1/4 cup finely chopped onion

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon ground mustard

1 pound lean ground turkey

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 cup shredded part-skim mozzarella cheese

In a bowl, combine 1/4 cup spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano and mustard. Crumble turkey over mixture and mix well.

On a sheet of waxed paper, pat turkey mixture into a 12-by-8-inch rectangle. Sprinkle with spinach and cheese. Roll up jelly-roll style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15-by-10-by-1-inch baking pan coated with nonstick cooking spray.

Bake, uncovered at 350 degrees for 50 to 60 minutes or until a meat thermometer reads 165 degrees. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce; serve over turkey.

Yield: 6 servings

Nutrition per serving: 230 calories, 11 grams fat (4 grams saturated, 43 percent fat calories), 20 grams protein, 12 grams carbohydrate, 137 milligrams cholesterol, 3 grams dietary fiber.