| 1½ cups | Peas, frozen | |
| 1½ cups 1 tbsp | Carrots, raw, chopped | |
| 3.53 oz | Goat cheese, soft | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 1 pinch | Pepper, black, ground | |
| 8 (ea. 0.59 oz) | Turkey Breast, deli / luncheon meat, sliced | |
| ⅚ cup | Tomatoes, red, canned, in tomato juice, no salt added | |
| 1 tsp | Oregano, dried | |
| 3.53 oz | Goat cheese, hard | |
| 33.07 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:16.50 oz (calculated)Notes: 4 cannelloni, sufficient for one person as a main meal
- Temperature: 392 °F
- Cook the peas and carrots until they are al dente.
- In a food processor, mince them together with the soft goat cheese, chopped garlic and pepper.
- Spread the slices of turkey breast on your countertop.
- Divide the filling equally onto the center of each slice.
- Roll each slice and put it in a oven-safe dish with the seam on the bottom.
- Blend the tomatoes with the oregano in a food processor and spread the mix on the cannelloni.
- Top with the shredded hard goat cheese.
- Bake for about 25 minutes or until the cheese is golden-brown.
Preparing the filling
Assembling the cannelloni
- Calorie count559 kcal
- % of calories by macros
Fat 49.7 % 278 kcal 30.6 g Net Carbs 14.8 % 83 kcal 20.5 g Dietary Fiber 3.4 % 19 kcal 9.5 g Protein 32.0 % 179 kcal 44 g - Approx. WW SmartPoints™14.0
- Cholesterol 75.5 mg
- Sodium 628.4 mg
- Fat 30.6 g
- Saturated Fat 20.1 g
- Trans Fat 0 g
- Carbohydrates 30 g
- Dietary Fiber 9.5 g
- Total Sugars 13.7 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 44.3 g
- Calcium 616.4 mg
- Iron 4.5 mg
- Magnesium 84.8 mg
- Potassium 714.2 mg
- Zinc 2.5 mg
- Vitamin A (Retinol Equivalents) 1347.4 mcg
- Vitamin B12 0.2 mcg
- Vitamin C 37 mg
- Folate 89.2 mcg
- Folic Acid 0 mcg