Chicken Enchilada Roll-Ups, Spinach Lasagna Roll-Ups

Chicken Enchilada Roll Up

  • 1 ½ lbs. boneless skinless chicken breasts (3 breasts) cut in half lengthwise
  • 1 cup reduced fat shredded Mexican blend cheese
  • 1 10 oz. can mild red enchilada sauce
  • 1 large avocado, cubed
  • 1 4 oz. can diced mild green chilies, draine
  • 1 teas. cumin
  • 1 teas. garlic powder
  • 2 teas. dried oregano
  • ½ teas. chili powder
  • salt and pepper to taste
  • chopped cilantro for garnish, optional

Preheat oven to 375 degrees F. Combine the cumin, oregano, chili powder, garlic powder and salt and pepper in a small bowl. Spread this mixture on both sides of each piece of chicken. Spray an 8-inch baking dish with cooking spray. Pour a thin layer of the enchilada sauce in the bottom of the baking dish. Lay out the chicken pieces on your work surface. Top the center of each piece of chicken with 2 teaspoons of chilis and 1 ½ tablespoons of cheese. Roll up each chicken breast and place the chicken breasts in the prepared baking dish with the seam side down. Top the chicken rolls with the remaining sauce, cheese and chilis Cover the baking dish with foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake for an additional 10 minutes or until the chicken is cooked through. Top each chicken roll-up with some avocado pieces and cilantro before serving.
Recipe makes 6 servings Estimated WW Smart points 3 per serving.

Spinach Lasagna Roll-Ups

  • 2 ½ cups marinara sauce
  • 9 uncooked lasagna noodles
  • 1 10 oz. package frozen chopped spinach, thawed
  • 1 15 oz. container part skim ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 3 oz. shredded reduced-fat mozzarella cheese
  • salt and pepper to taste

Squeeze the moisture from the thawed spinach. Preheat the oven to 350 degrees F. Spray a 9×12 baking dish with cooking spray. Cook the noodles according to package directions. Drain well. Combine the spinach, ricotta, Parmesan cheese, egg, salt and pepper in a mixing bowl. Place about 1 cup of sauce in the bottom of the prepared baking dish. Place a piece of waxed paper on your work surface and lay out the lasagna noodles. Make sure the noodles are dry. Spread about 1/3 cup of ricotta mixture over each noodle. Roll each noodle carefully and place the rolled noodle in the baking dish with the seam side down. Spoon the remaining sauce over the noodles and top each noodle with 1 tablespoon of the mozzarella cheese. Cover the baking dish with foil and bake about 40 minutes. To serve ladle a little sauce on the plate and then top with a noodle roll-up.
Recipe makes 9 servings Estimated WW Smart points 6 per serving,