Summary

Ingredients

• 1 onion (s)
• 1 zucchini
• 1 bell pepper (s), yellow
• 2 thin turkey schnitzel, (a ca.150g)
• salt
• pepper
• 50 g cream cheese, up to 30% fat
• 2 slices ham, raw without a fat rim
• 1 tablespoon vegetable oil
• 400 g tomato (s), chunky (canned)

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Instructions

1. Peel and finely dice the onion. Wash the zucchini and bell peppers and cut each into 1cm cubes.
2. Wash off the schnitzel, pat dry, pound very flat and season with salt and pepper. Brush with the cream cheese and top each with a slice of ham. Roll up the schnitzel to make roulades and pin or tie together with the roulade needles.
3. Heat the oil in a non-stick pan and fry the roulades on all sides and remove them.
4. Fry the chopped vegetables in the pan, add the chunky tomatoes and the roulades and cover and simmer over a low heat for about 25 minutes. Season again to taste.
5. WW- 8 pro points per person
6. This goes well with ribbon noodles or potatoes (charge extra!)