Spiral Sandwiches

• 1/2 cup cream cheese, at room temperature
• 4 chives, 1 sprig of dill, and/or 3 basil leaves (optional)
• 2 eight- to ten-inch flour tortillas
• 1 tomato, seeded and sliced into thin rounds
• 6 spinach leaves
• chicken breast chopped finely

1. Place the cream cheese in a small bowl. For herb cream cheese, use scissors to snip the herbs into tiny pieces, then mash them into the cream cheese with the back of a spoon.
2. Spread a little cream cheese on each of the spinach leaves, then spread the remainder in a thin layer onto the tortillas. Place three tomato slices in a row down the middle. Top with the spinach leaves, cream cheese facing up.
3. Roll up each tortilla tightly into a log. Pinch the seams shut. Use a serrated knife to slowly slice each log crosswise into 5 or 6 pinwheel sandwiches.

Frozen Bananas Pops

Makes 6 pops

• 3 bananas
• 6 ice-cream sticks
• Two 1-1/2 oz. chocolate bars
• 1 tbsp. chopped nuts, crispy rice cereal,
• granola, or shredded coconut

1. Peel the bananas and remove any stringy fibers. Cut the bananas in half, widthwise, and push an ice-cream stick through the cut end of each half. Cover them in plastic wrap and freeze for about three hours.
2. Place the chocolate bars in a microwave-proof bowl and cook on high for about 2 minutes, or until the chocolate melts. Check after one minute. Stir in the nuts, cereal, or coconut.
3. Using a butter knife, spread the chocolate mixture over the frozen bananas to coat them completely. Rest the pops on a plate covered with waxed paper and freeze until ready to serve.