Chicken Roll-ups, Cubano Style

I've tried a number of Skinnytaste recipes with mixed results, but this evening's dinner was a "winner, winner, chicken dinner." I adore Cuban sandwiches and this entree, though it doesn't contain the salami (a favorite of mine and one I don't indulge in often), is definitely reminiscent of that dish. I made very few changes to the original recipe.

Serves 2-4, 4 SP per serving

4 (1 lb total) thin, boneless chicken cutlets
1 1/4 cups pickle juice (or enough to cover cutlets)
4 tsp stone ground Dijon mustard
2 oz thinly sliced, lower sodium ham
4 slices Sargento's Ultra thin Swiss cheese
9 hamburger dill slices
olive oil spray

For the breading:
1 large egg, beaten
1/3 cup seasoned breadcrumbs
1/3 cup panko

Directions:
Place chicken in a gallon freezer bag and cover with the pickle juice. Marinate 5-8 hours in the refrigerator. Drain and dry the chicken completely on paper towels. Discard marinade.

Preheat oven to 425 degrees and spray a baking sheet with the olive oil cooking spray.

Spread 1 tsp mustard over each chicken cutlet.

Layer the ham, then the cheese, then 3 pickle slices on each chicken cutlet. Roll up and secure with 2 or 3 toothpicks.

Beat egg in a shallow bowl; combine bread crumbs and panko in another shallow bowl.

Dip each roll in the egg, then coat with the crumbs.

Transfer rolls to baking sheet. Spray the rolls generously with the olive oil cooking spray. Bake 25 minutes.
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TASTE NOTES
Aside from the need to plan for the marinating of the chicken cutlets, this is an entree that goes together in about 10 minutes. I served it this night with a 4 bean salad because after baking Christmas cookies all day, I was too tired to make any other sides. In the future, I might make some saffron rice and black beans. This is going to be a frequent meal with its ease of preparation and low points.

Nacho Stuffed Shells

Weight Watchers has changed their Smart Points program, expanding the list of 0 point foods. Looking for new recipes to take advantage of this change, I happened on a recipe for nacho stuffed shells. I made some minor changes (eliminating chilies and adding scallions) and served this dish with a shrimp cocktail appetizer and a green salad.

Serves 6 (3 shells per serving; 5 SP per serving)

Ingredients

20 uncooked jumbo shells

15 oz can tom1at free salsa

1/2 tsp garlic powder

2 tbs reduced sodium taco seasoning

1/2 cup water

1/4 cup reduced fat whipped cream cheese spread

4 chopped scallions

1/3 cup reduced fat shredded cheddar

16 oz can fat free refried beans

2 tbs chopped cilantro

1/2 lb uncooked ground turkey (99% fat free)

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• Directions

• In large bowl, stir together tomato puree, salsa and garlic powder. Spread 3/4 cup sauce mixture in bottom of a 13 x 9 x 2-inch baking pan. Reserve remaining sauce.
• Cook pasta according to package directions until al dente. Rinse with cold water and drain.
• Cook turkey in a large skillet sprayed with cooking spray, over medium heat, breaking pieces up until turkey is no longer pink. Stir in taco seasoning, water and cream cheese, stirring until cream cheese is melted; simmer until thickened. Stir in refried beans and scallions.
• Fill shells with bean mixture, using 2 tablespoons filling per shell. Place filled shells in prepared baking dish, top with remaining sauce.
• Cover with foil and bake 30 minutes. Uncover, sprinkle with cheese and cilantro and bake 5 to 10 more minutes.
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• TASTE NOTES
• These shells were filling and delicious. I might add sour cream and avocado in the future, but they were perfect as is.