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.