8 oz dry Soba noodles
1/2 red pepper, diced
1/2 green pepper, diced
1 green onion, thinly sliced
1/8 c fresh parsley, chopped
1 Tbsp sesame seeds, lightly toasted

Dressing:
1 Tbsp hot chili sesame oil
2 Tbsp dark rice vinegar
2 Tbsp mirin
1/8 tsp sea salt

Cook the pasta according to package directions; rinse and drain. If you are pressed for time you can run cold water over the noodles to chill them.

In a medium bowl, toss the cooked noodles with vegetables and sesame seeds.

Combine the ingrediets for dressing in a small bowl, then pour over noodle mixture and toss well. Serve chilled.

1 piece leftover Tandoori Chicken
1 naan, pita, or tortilla
1 Tbsp tamarind chutney
2 leaves lettuce
2 Tbsp ranch dressing

Spread the chutney down the center of your flatbread. Top with the lettuce, then the chicken. Drizzle with the ranch dressing. Fold the sides into the center and enjoy!

2 oz Nefchatel or cream cheese, softened
3 T mayonaise
3 T dijon mustard
4 large chapatis or tortillas
1 cup thinly sliced cucumber
1 cup thinly sliced tomatoes
1 cup shredded lettuce
1/2 t salt (optional)

In a small bowl mash together the cheese, mayo, and mustard. Spread a strip of cheese mixture across the center of one chapati or tortilla. Arrange cucumbers, tomatoes, and lettuce in rows over the cheese mixture, and sprinkle with salt, if desired.

Roll bread up tightly, sealing end with dab of cheese mixture. Repeat with remaining chapatis or tortillas and cheese mixture.

Place rolls seam-side down on a cutting surface and slice crossswise into quarters. If necessary, secure rollups with toothpicks.

Per serving: 70 calories, 2g protein, 5g fat, 6g carb, 1g fiber

Preheat oven to 350°F. Unroll crescent dough and divide into triangles. Arrange triangles in a circle on round pizza with narrow ends toward center. Roll dough with a dough roller to seal seams. Bake 10 to 12 minutes until lightly brown. Remove and let cool.

Blend cream, mayo, garlic, and dill weed together. Spread over cooled crust.

Toppings: Choose 3, all finely chopped vegetables for toppings.

Suggested toppings: Broccoli, carrots, cucumbers, Green or red bell peppers, green onions, mushrooms, tomatoes, and Zucchinis.

Sprinkle a layer of each desired vegetable over cheese layer. Sprinkle grated cheddar cheese over top of veggies. Refrigerate before serving.

1 cn Tuna, drained
1/4 c Mayonaise
1/4 t Curry powder
1 cn Mandarin orange segments
1/3 c Celery
4 Small flour tortillas
2 c Spinach leaves, torn

In medium bowl with a fork, combine tuna, mayo, and curry powder. Mix
well. Stir in oranges and celery. Spread 1/2 cup tuna mixture onto each
tortilla, top with 1/2 cup lettuce. Roll up and serve immediately.

Per Serving: 27g protein, 10 g fat.

1 cn Tuna, drained
1/4 c Mayonaise
1 c Grated cheddar cheese
1 cn Green chilies, drained
1/2 c Salsa
1/4 c Red pepper, finely chopped
4 Crusty rolls

Split the rolls in half and set aside. Combine remaining ingredients and
mix well. Top each roll with tuna mixture. Bake in 400 degree oven for 10
minutes until hot.