Heat oven to 350°F. Coat a large nonstick skillet and a rimmed baking sheet with nonstick cooking spray.
Cut bell pepper, onion and carrots in 1- to 1 1/2 -in. pieces. Place one vegetable at a time in food processor and pulse until finely chopped (yield should be 3 cups total).
Heat prepared skillet over medium heat. Add the chopped vegetables and sauté over medium heat until lightly browned and tender. Scrape into a medium bowl.
When vegetables are cool, stir in remaining ingredients. Place on pre-pared baking sheet and shape into a 9 x 5-in. oval loaf.
Cal 244 Pro 21 Car 22 Fiber 4
Fat 9 (saturated fat) 3 Chol 47
This recipe has been added to the following public cookbooks:
billys notable cooking,
Bill's Cook Book
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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