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INGREDIENTS:

* 1/2 c. fat-free cream cheese
* 4 8-inch flour tortillas
* 2/3 c. romaine lettuce, shredded
* 2/3 c. red cabbage, shredded
* 1 red tomato, diced
* 1/4 c. red onions, sliced
* 1/3 c. carrots, grated
* 1/4 c. blue cheese
* 1 c. alfalfa sprouts

DIRECTIONS:

Spread cream cheese on one side of each tortilla. Divide remaining ingredients evenly and add to the tortillas. Roll tortilla closed and cut each diagonally in half.

Tips: You can use various vegetable to make this a bit different each time. Also, try adding flavored cream cheese or add some fresh herbs to plain cream cheese before you spread it on the veggie wraps.

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INGREDIENTS:

* 1 16-ounce loaf sourdough French bread
* 1 12 1/4-ounce can water-packed low-salt tuna, drained and flaked
* 2 tablespoons balsamic or red wine vinegar
* 1/4 cup fat-free, cholesterol-free mayonnaise or salad dressing
* 1 teaspoon anchovy paste
* 1 large ripe tomato, thinly sliced
* Freshly ground black pepper
* 1/2 medium red onion, thinly sliced
* 1/4 cup loosely packed fresh chopped parsley leaves

DIRECTIONS:

Cut the bread in half lengthwise and hollow out some of the soft bread in each half. Set the bread aside. Combine tuna and vinegar in a small bowl and set it aside as well.

In another bowl, stir mayonnaise and anchovy paste. Spread this mixture on the inside of each bread half.

Spoon tuna mixture into the bottom half of bread. Arrange tomato slices over tuna and season with pepper. Top with onions and sprinkle with parsley. Add top remaining bread halves.

Wrap loaf in foil and store in the refrigerator for 2 to 24 hours.

Tip: To “recycle” the leftover bread from this recipe, place it in your food processor or blender to turn it into breadcrumbs. Store in an airtight container and use them like regular breadcrumbs.

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INGREDIENTS:

* 1 lb. elbow macaroni
* 2 cups milk
* 1 cup heavy cream
* 3 cups grated cheddar cheese
* 12 Ritz crackers
* Salt
* 1 tablespoon butter
* Vegetable coating spray

DIRECTIONS:

Cook and drain the macaroni according to package instructions. Place the macaroni back in the pan and add a dash of salt and a pat of butter to avoid sticking. Set it aside to cool a little. Preheat oven to 350F and lightly grease a casserole dish. Spoon 1/3 of the macaroni into the dish and cover with 1 cup of milk and 1 cup of the grated cheese; add two more layers and use the cream instead of milk for the final layer.

Crush the Ritz crackers in a plastic bag then sprinkle the crumbs over the top later of the macaroni and cheese. Bake for approximately 30 minutes or until golden and bubbly.

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INGREDIENTS:

* 1 (8 ounce) package cream cheese, softened
* 4 dill pickles, chopped
* 2 tablespoons prepared mustard
* 3 tablespoons chopped fresh chives
* 5 slices ham

DIRECTIONS:

1. Combine the cream cheese, pickles, mustard, and chives in a small bowl
2. Spread the mixture evenly on the ham slices and roll them up carefully.
3. Wrap each rolled up slice of ham in aluminum foil and put them in the fridge for 2 hours.
4. Unwrap them and slice them into pinwheels before serving.

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INGREDIENTS:

* 4 chicken thigh fillets (cut into small chunks)
* 4 cups chicken broth (homemade, stock cubes, or canned broth)
* 1 small onion (finely chopped)
* 1 clove garlic (crushed)
* 2 medium carrots (roughly chopped)
* 2 stalks celery (finely chopped)
* 1 small can corn
* 1 cup pasta shells (or any small pasta you have)
* 1 cup cream

DIRECTIONS:

Heat oil in large pan. Add onion and garlic and cook for about 2 minutes on low heat (until onions are soft).

Add chicken, carrot, corn and stock and bring to a boil. Cover and simmer on low heat for about 20 minutes.

Add pasta and simmer uncovered for about 10 minutes or until pasta is tender. Stir in cream and heat through without boiling.

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INGREDIENTS:

* 4 chicken thigh fillets (cut into small chunks)
* 4 cups chicken broth
* 1 small onion (finely chopped)
* 1 clove garlic (crushed)
* 2 medium carrots (roughly chopped)
* 2 stalks celery (finely chopped)
* 1 small can corn
* 1 cup pasta shells
* 1 cup cream

DIRECTIONS:

Heat oil in large pan. Add onion and garlic and cook for about 2 minutes on low heat (until onions are soft). Add chicken, carrot, corn and stock and bring to a boil. Cover and simmer on low heat for about 20 minutes.

Add pasta and simmer uncovered for about 10 minutes or until pasta is tender. Stir in cream and heat through without boiling.

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INGREDIENTS:

* 1 (6 ounce) can tuna, drained
* 1 teaspoon mayonnaise
* 1 teaspoon sweet pickle relish
* 1 teaspoon Dijon-style prepared mustard
* 1 stalk celery, chopped
* 1/4 cup chopped onion
* 1/4 teaspoon ground black pepper

DIRECTIONS:

Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.

If you are looking for a more traditional chicken salad recipe click here.

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INGREDIENTS:

* 2 chicken breast halves, cooked and diced.
* 1/4 cup mayonnaise
* 1/2 cup frozen peas
* ½ cup grated carrots
* 1 tablespoon fresh chopped parsley

DIRECTIONS:

Bake the chicken breast for approximately 20 minutes (until no longer pink and cooked through). Chop into small pieces. Boil frozen peas according to package instructions, drain and cool. Place chicken, peas and all ingredients in large bowl and combine fully. Serve on bagels, pita, or any favorite bread.

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INGREDIENTS:

* 2 chicken breast halves, cooked and diced.
* 1/3 cup of chopped celery
* dash of seasoning salt
* 1/3 cup of mayonnaise
* pepper to taste

DIRECTIONS:

1. Combine all ingredients until well mixed. Chill until ready to serve
2. Spread the chicken salad on some whole wheat bread, or sever on a bed of lettuce. Kids also enjoy it on crackers.

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INGREDIENTS:

* cheddar cheese, cubed
* ham, chicken or turkey breast cubed
* kabob sticks
* green pepper, optional
* cherry tomatoes, optional

DIRECTIONS:

1. Cut the cheese and sandwich meat in even cubes. Wash the tomatoes and peppers and cut the peppers into bite-size chunks.
2. Thread meat, cheese and vegetable alternately on the kabob sticks.
3. Refrigerate until ready to eat.