Veggie Pinwheel Appetizers

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

CRAB PASTA SALAD

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