debbie - holidays

Happy Chrismukkah

I’m one-third of a matzo-pizza family: I’m Jewish, my husband is Italian-American, and our son is both. So every year we have some version of Chrismukkah, our own little mishmash of Christmas and Hanukkah. Last year I even bought us matching shirts that read, “Meowy Christmas/Just kitten around/Happy Hanukkah.” But this year is special. This year, Christmas Eve and the first night of Hanukkah fall on the same day, for only the fourth time since 1900. Which poses a bit of a problem, from a food standpoint.

My husband’s family does chicken parmigiana for Christmas, while mine does latkes. Fried Italian food + fried Jewish food = mama mia, oy vey.

But I have a plan. I always have a plan — without one, I’d never maintain my weight loss. On December 24, the first night of Hanukkah, I’ll make my Less-Oil Latkes, which the Recipe Builder says have 3 SmartPoints® value each. Add a big salad with dressing that’s heavy on lemon juice, light on oil, and I’m good to go. Then, for Christmas Day, I’ll cook my version of chicken parmigiana, which has 9 SmartPoints value per serving — compared to 17 for a restaurant version, that ain’t bad. Add another big salad: Perfetto.

Whatever holiday you’re celebrating, I hope you enjoy it!

Lighter Chicken Parm
Serves 4
9 SmartPoints/serving

12 oz boneless, skinless chicken breasts (four 3-oz cutlets)
2 Tbsp all-purpose flour
1/2 tsp salt
1 cup whole wheat bread crumbs
1 oz grated Parmesan cheese
2 egg whites, lightly beaten
1 Tbsp olive oil
1⁄2 cup marinara sauce
3 oz fresh mozzarella cheese, cut into 4 slices

1. Preheat oven to 350°F. Coat a baking sheet with nonstick spray and set aside.
2. Pound cutlets to 1/4" thickness.
3. Whisk flour and salt in a shallow bowl. Combine bread crumbs and Parmesan in another shallow bowl.
4. Dredge each cutlet in flour mixture, then dip into the egg whites, and then into the bread-crumb mixture. Press crumbs onto cutlets to adhere.
5. In large nonstick skillet, heat oil over medium-high heat. When it shimmers add cutlets; cook 2–3 minutes on each side, until golden brown and cooked through. Transfer to baking sheet.
6. Top each cutlet with 2 tablespoons of sauce, then 1 slice of mozzarella. Bake for 10–15 minutes, until cheese is melted and beginning to brown.

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