Prep Time: 15 minutes
per serving: 438 calories; 12 grams protein; 32 grams total fat; 10 grams fiber; 11 grams saturated fat; 30 grams carbohydrates; 45 mgs cholesterol; 907 mgs sodium; 12 WW points plus
Vegetarian $12 Dinners
Tuscan Wraps with Tomato and Basil
4 tablespoons cream cheese
4 9 inch spinach or tomato-basil tortillas
2 cups fresh spinach chopped
2 avocados peeled, pitted and sliced
2 Roma (or plum) tomatoes diced
1/2 cup fresh basil chopped
1 3.8-ounce can sliced black olives drained
1/2 cup crumbled feta cheese
1/4 cup prepared balsamic vinaigrette dressing
 Spread cream cheese on tortillas, leaving a 1-inch border. Top with spinach, avocados, tomatoes, basil, olives and feta; drizzle with vinaigrette.
 Roll wraps tightly, tucking ends. Slice in half and serve.
Tortellini Broccoli Salad
1/4 cup cider vinegar
1 tablespoon fresh basil chopped
2 tablespoons olive oil
1/8 teaspoon coarse salt
1/2 teaspoon garlic, minced
1 9-ounce package fresh, cheese-filled tortellini
1 carrot peeled and sliced
1 medium bunch broccoli cut into small florets
2 green onions sliced
 In a glass jar with a lid, shake dressing ingredients vigorously to combine.
 Cook and drain tortellini as directed on package. Rinse with cold water; drain again.
 In a large bowl, toss carrot, broccoli, and onion with vinaigrette. Add tortellini; toss again to coat. Refrigerate for at least 20 minutes before serving.