What's for Dinner, May 12, 2010

Fun week for Pam and I, with two great blocks!

Alison's Monday block:

L-Step x 2 (16)
2 repeater walk back (8)
Alt side leg x 2 (8)
Up and lunge x 6, exit (16)
Jump shot x 2 (8)
Tap out x 2 (8)

Pam's Wednesday block:

V-Step (4)
Mambo cha cha (4)
2 repeater walk back (8)
Curtsy x 2 (8)
Walk around to the front (4)
Alt knee (4)

What's For Dinner?

Sassy Southwest Egg Rolls

3 La Tortilla Factory Smart and Delicious Low Carb tortillas
1 ounce cooked skinless chicken breast, shredded
3/4 cup frozen chopped spinach, thawed and drained
2 tablespoons canned black beans
2 tablespoons canned corn, drained
1 ounce fat-free jalapeno jack cheese, shredded
1 tablespoon diced red pepper
2 tablespoons fat-free sour cream
1 tablespoon mashed avocado
1 tablespoon diced tomato
1/2 teaspoon dry ranch dressing mix
Black pepper to taste

Preheat oven to 400 degrees

In a small microwave-safe bowl, combine chicken, spinach, beans, corn, cheese and pepper. Heat for 30 seconds in the microwave.

Warm tortillas in the microwave for 15 seconds. On a clean flat surface, lay out tortillas side by side. Place one-third of the chicken-spinach mixture in the center of each tortilla.

To assemble, fold sides in, so none of the filling can escape during cooking, and roll up from the bottom of the tortilla.

Place a three rolls seam side down on a baking sheet sprayed with nonstick cooking spray.

Bake in the oven for 12 minutes, flipping rolls over about halfway through cooking. Egg rolls should be crispy when done.

Meanwhile, mix remaining ingredients together for sauce.

Once egg rolls are done baking, allow them to cool for a few minutes. Cut each in half on a diagonal and arrange them beautifully on a plate. Serve with dipping sauce.