Recipes

1. Top each cutlet with a slice of ham and then a half slice of cheese. Roll up jelly-roll fashion and secure with toothpicks.

2. Spread the bread crumbs on a plate or a sheet of wax paper. Brush the turkey rolls with mayonnaise; dip in the crumbs, pressing down to coat.

3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey rolls and saute' until browned all over, about 5 minutes. Add the wine, broth, and butter; bring to a boil. Cover, reduce the heat, and simmer until the turkey is cooked through and the sauce thickens, about 5 minutes longer.

Simple steamed baby broccoli and a simple linguine with herbs make a terrific accompaniments to the rich turkey rolls.

5 points per serving

234 calories 6 g Total Fat 3 g. sat. fat 95 mg cholesterol 434 mg Sodium 5 g Total Carbs 0 g Dietary Fiber 37 g Protein 125 mg Calcium

Cook's Tip If subbing skinless boneless chicken breasts for the turkey cutlets, you may want to pound them so they're thin enough to roll up easily. You can also sub an equal amount of chicken broth for the white wine.

My husband really likes me to make double the liquid so that I can spoon a little over each turkey roll. When I make my linguine I toss it with a little olive oil and garlic powder but any herb or spice to your liking can be added.