Stuffed Turkey Rolls

Yes, another hot day. Can you believe it, THUNDER and no rain. I was told it had something to do with the heat today. I need to find out more about that.
And again, another one pot entree. Easy to clean when you use paper plates. Just the pan, utensils, and glasses.

Stuffed Turkey Rolls                        Serves 3

4 green onions diced
1/4 of a bell pepper cut in small pieces
3 tablespoons olive oil
6 small mushrooms
1 tablespoon butter
1/2 teaspoon salt and pepper to taste
3/4 teaspoon poultry seasoning
3/4 C fresh spinach
6 turkey fillets or tenders
3 tablespoons parmesan cheese (divided for 6 fillets or a pinch of parmesan cheese per fillet)
6 teaspoons ricotta

Put 2 tablespoons olive oil in large skillet. Add green onions and bell peppers. Sautee for 5 minutes.
Add mushrooms. Cook until soft then add salt and pepper. Add spinach and cook till wilted.
Set aside in a bowl.
Pound turkey fillets thin sprinkling with salt and pepper to taste and fill 6 turkey fillets with vegetable mixture, 1 teaspoon ricotta, and a pinch of parmesan cheese. Roll up using tooth picks to close. It doesn't have to be pretty. If it takes 5 tooth picks its okay. You will take the tooth picks out when you are done. The turkey will stay in place after its cooked.
Add 1 tablespoon to pan and brown turkey rolls on each side. After they are browned add 1/8 C water and cover to steam. This won't take long. Probably 10 minutes, depending on how thin your fillets are.
TAKE TOOTH PICKS OUT and serve.

You can substitute chicken if you want. I don't eat chicken. It is not good for my type B blood
See my oher blog PreventionWithoutDrugs.

We had left over fresh steamed beets. I had brown rice and hubby had corn on the cob.