Turkey Rollatini with Peppers
3 tsp oil
1 pkg of 3 medium peppers (red, orange and yellow), cut in thin strips
1 pkg (about 1 lb) of 4 turkey breast cutlets
1 cup finely shredded Italian blend cheese
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add pepper strips and sauté 6 to 7 minutes until justslightly browned at edges.
3. Arrange turkey cutlets on lined baking sheet; mound 3 Tbsp cheese on each. Lay 1/4 the peppers across each cutlet toward one end. Roll up cutlets; secure with wooden toothpicks.
4. Heat 2 tsp oil in skillet. Add cutlets; brown on all sides. Return to baking sheet, toothpick side up.
5. Bake 25 minutes or until an instant-read thermometer inserted in centers registers 160°F. Sprinkle each rollatini with 1 Tbsp cheese. Bake 5 minutes to melt cheese. Remove picks before serving.
**Substitute another shredded cheese blend.
**Cook 1 lb asparagus until crisp-tender; use instead of peppers.
**Sprinkle peppers with Italian herb seasoning.
6 WW points