1 10-oz package frozen black-eyed peas
1/2 c long grain brown rice
4 green onions, sliced, white and green parts
1 tsp garlic, minced
1/2 tsp Italian seasoning
1/2 tsp salt, divided use
1/4 tsp red pepper flakes
1 15-oz can stewed tomatoes, undrained
1/3 c water
4 TURKEY DRUMSTICKS, skin removed
1/4 tsp black pepper
1 tbsp margarine, melted
3 tbsp Dijon mustard
1/2 c Parmesan cheese, freshly grated
Preheat oven to 375 degrees F.
In 9" x 2" baking pan sprayed with vegetable spray, combine black-eyed peas, rice, onions, garlic, Italian seasoning, 1/4 teaspoon salt and red pepper flakes; stir in tomatoes, breaking up larger pieces, and water.
Arrange turkey drums, alternately, on top of mixture; sprinkle with remaining 1/4 teaspoon salt and black pepper.
In small bowl, combine margarine and mustard; spread about 1 tablespoon mixture over each drum.
Spray piece of foil large enough to cover pan with vegetable spray; place over pan and seal.
Place in lower third of oven; bake about 1-1/2 hours, or until drums register 180 degrees on meat thermometer.
Remove from oven; remove foil; sprinkle Parmesan cheese over top of drums. Return to oven and bake for an additional 5 to 10 minutes or until cheese has melted and is lightly browned.
Total Calories 442
Total Fat 12 g
% Daily Total Fat 24
Cholesterol 93 g
Sodium 1151 mg
Total Carbohydrates 44 g
Protein 36 g