• 4 Texas wheat rolls, thawed until soft and warm
• 2 Tbs. all purpose flour
• 1 Tbs. sesame seeds
• 1/4 lb. light cream cheese, softened
• 1 Tbs. milk
• 2 Tbs. horseradish sauce
• 6 lettuce leaves
• 2 small tomatoes, thinly sliced
• 6 ounces roast beef, thinly sliced

Preheat oven to 400°F. Knead rolls together. Using a little flour to prevent sticking, roll into a 10 inch circle. Sprinkle with sesame seeds. Continue to roll into a 16 inch circle. Place on a pizza pan coated with nonstick cooking spray. Bake 6-8 minutes. After 5 minutes of baking, check to made sure bread does not become too brown. This bread is very thin and bakes very quickly. Remove from oven when lightly browned and place on a cooling rack. Soften cracker bread by running tap water over both sides. Place bread between two dampened towels. Let stand 30-45 minutes. Gently roll up cracker bread in towels. If using more than one cracker bread, stack with damp towels between layers. Combine cream cheese, milk and 1 Tbs. horseradish sauce in a bowl. Unroll cracker bread. Spread cream cheese mixture on moistened cracker bread, leaving a 1/2 inch margin around the edges. Layer with lettuce, tomatoes and roast beef. Spread roast beef with remaining horseradish sauce. Roll up tightly, jelly roll style. Wrap in plastic wrap and refrigerate one hour minimum and up to 2 days maximum. To serve, trim ends and cut roll in 1 inch to 1-1/2 inch slices.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 198, fat 9.1g, 41% calories from fat, cholesterol 34mg, protein 13.4g, carbohydrates 15.7g, fiber 1.7g, sugar 3.7g, sodium 175mg, diet points 4.9.

The recommended wine is: Chianti.

• 1/2 lb. packaged coleslaw
• 1/3 cup raisins
• 1/2 cup fat-free coleslaw dressing

Combine all ingredients and salt and pepper to taste in a bowl and mix gently. Serve at room temperature or chilled.

Per serving: calories 110, fat 1.5g, 12% calories from fat, cholesterol 5mg, protein 1.2g, carbohydrates 23.9g, fiber 1.4g, sugar 14.3g, sodium 255mg, diet points 2.6.

• 2 bacon slices, cut into 1 inch pieces (optional)
• 1-1/4 lbs. canned baked beans
• 1/3 cup onion, chopped
• 2 Tbs. plus 2 tsp. brown sugar, firmly packed
• 2 tsp. molasses
• 1-1/4 tsp. Worcestershire sauce
• 1/4 tsp. dry mustard

Heat a heavy nonstick skillet over medium high heat. Sauté bacon 5-7 minutes, stirring frequently until crisp. Drain and discard drippings. Stir in remaining ingredients. Cover, reduce heat to medium low and simmer 15 minutes.

Per serving: calories 183, fat 0.7g, 3% calories from fat, cholesterol 0mg, protein 7.0g, carbohydrates 41.8g, fiber 7.3g, sugar 20.3g, sodium 585mg, diet points 2.7.

• 1 cup canned crushed pineapple, drained, liquid reserved
• hot water
• 3 ounces lime gelatin
• 10 large marshmallows
• 1 cup cottage cheese, drained
• 1/2 cup walnuts or pecans, chopped
• 1 cup light frozen dessert topping
• 8 lettuce leaves

Add enough hot water to reserved pineapple juice to make a total of 1-1/2 cups. Heat in a heavy saucepan over medium high heat. Stir in gelatin until dissolved. Add marshmallows and stir until dissolved. Chill until mixture just begins to set. Stir in pineapple, cottage cheese and nuts. Chill until partially set. Fold in whipped topping. Pour into mold or a 9 inch glass baking dish and chill until set. Unmold and serve on lettuce leaves.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 174, fat 7.5g, 36% calories from fat, cholesterol 5mg, protein 6.3g, carbohydrates 23.0g, fiber 0.7g, sugar 21.4g, sodium 155mg, diet points 4.5.