Pizza Rollup

• 1 8-inch whole-wheat flour tortilla
• 2 tablespoons pizza sauce
• 3 tablespoons shredded mozzarella
• Favorite pizza toppings such as olives, mushrooms, peppers, zuchinni, pepperoni

Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of toppings and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into lunchbox-sized pieces.

Lunchbox Pockets

• 1 (1 pound) loaf frozen bread dough, thawed
• 2 1/2 cups finely chopped fully cooked ham or other meat
• 1 cup shredded Swiss cheese or favorite cheese
• Pizza sauce and Italian seasonings to taste
• 1 egg yolk
• 1 tablespoon water

Allow dough to rise according to package directions. Punch down; divide into 10 equal pieces. Roll each piece into a 5-in. circle. Place about 1/4 cup ham and 2 tablespoons cheese on each circle, add sauce and seasonings; press filling to flatten. Mix egg yolk and water; brush on edges of circles. Fold into semicircles and pinch edges to seal. Brush tops with egg yolk mixture. Place on a greased baking sheet. Bake at 375 degrees for 15-20 minutes or until golden brown. Serve warm or cold.

Shrimp Curry

• 1 cup long-grain rice
• 2 teaspoon(s) olive oil
• 1 medium onion, diced
• 1 tablespoon curry powder
• 1 teaspoon mustard seeds
• 1 pound fresh or frozen large shrimp, shelled and deveined with tail part of shell left on if you like, thawed
• 1/2 cup light coconut milk
• 3/4 cup frozen peas, thawed
• 1 cup whole baby carrots, thawed
• 1/2 teaspoon salt
• Fresh cilantro leaves, chopped, optional

1. Prepare rice as label directs but do not add margarine or butter.
2. Meanwhile, in nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat until hot. Reduce heat to medium; add onion, and cook 8 minutes or until tender. Add curry powder, and cook 1 minute, stirring. Remove onion mixture to medium bowl.
3. Increase heat to medium-high. In same skillet, heat remaining 1 teaspoon olive oil until hot. Add mustard seeds; cook 30 seconds, stirring. Add shrimp, and cook 4 minutes or until opaque throughout, stirring frequently.
4. Return onion mixture to skillet; stir in coconut milk, peas, carrots, and salt; heat through. Serve over rice. Sprinkle with cilantro if you like.

Tuna and Capers

• 1 package(s) (16 ounces) medium shell pasta
• Salt
• 1 medium lemon
• 2 tablespoon(s) olive oil
• 2 clove(s) garlic, crushed with press
• 1/4 teaspoon(s) crushed red pepper
• 2 can(s) (6 ounces) tuna in water, drained and flaked
• 1/4 cup(s) capers, drained and chopped
• 1 cup(s) packaged fresh Italian parsley leaves, chopped

1. In saucepot, prepare pasta in boiling salted water as label directs.
2. Meanwhile, from lemon, grate 1 teaspoon peel, and squeeze 2 tablespoons juice. In 10-inch skillet, heat olive oil over medium heat. Add garlic and crushed red pepper, and cook, stirring, 30 seconds. Add tuna, capers, lemon juice, lemon peel, and 1/4 teaspoon salt, and cook 2 minutes.
3. When pasta has cooked to desired doneness, remove 1/2 cup pasta cooking water. Drain pasta and return to saucepot. Add parsley, tuna mixture, and reserved pasta cooking water; toss well.