healthsecret1com

Ingredients 1 package (8 ounces) reduced-fat cream cheese 2 tablespoons Vidalia onion salad dressing 1/2 cup finely chopped fresh broccoli 1/4 cup grated carrot 1/4 cup finely chopped red onion 1/2 teaspoon dill weed 4 whole wheat tortillas (8 inches) Directions In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.  Yield: 32

2 ounces uncooked Dreamfields elbow or penne pasta *  6 ounces crab meat, drained well  1/4 cup mayonnaise  1 stalk celery, finely chopped 2 green onions, chopped 1 teaspoon chives, minced 1/8-14 teaspoon salt or Spicy Seasoning Salt 1/8 teaspoon pepper Cook the pasta according to package directions; drain well. If using penne, cut each noodle into 2 pieces. Combine all of the ingredients in a medium bowl; chill before serving. Makes 2-3 servings Do not freeze * If you don't have a kitchen scale, count out 40 pieces of penne. Per 1/3 Recipe: 250 Calories; 16g Fat; 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs Per 1/2 Recipe: 375 Calories; 23g Fat; 20g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs