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"Sandwich big enough to feed a crowd. You can make this up to 24 hours ahead, and just unwrap, slice and enjoy. Perfect for picnics."

Ingredients: cider vinegar, pepper...

"I found this recipe in the Febuary/March 2003 issue of Taste of Home's Light and Tasty. I was very pleased with the results when I made it. The leftovers are even better. This comes out to 5 points for a 1 1/4 serving. Enjoy!"

Ingredients: pepper, angel hair pasta...

"Polenta with anything is wonderful! This is from Cooking Light, October 2005."

Ingredients: italian seasoning, marinara sauce...

"Make one for a party or big game day."

Ingredients: genoa salami, ham...

"I use a large foccacia loaf to make one big sandwich that can be sliced into appropriate serving sizes. My husband and son can have larger size sandwiches, while my daughter and I can have smaller sizes. I also use this recipe for entertaining, by making several large sandwiches and then slicing them into smaller size servings and securing with colorful..."

Ingredients: dried oregano, fresh basil leaves...

"Similar to one of my favorite selections at Panera Bread restaurant--this one will work for lunch as is with a few carrot-sticks on the side OR add a cup of soup or small salad for delicious dinner-time fare. I don't have a panini-maker--so my two large cast-iron frying pans get called into action."

Ingredients: fresh spinach, sun-dried tomatoes packed in oil...

"fantastic, low fat, juicy and flavorful. These are at their best served on a roll with marinara and mozerella, but are also great a la carte.

the fennel seeds may seem like a lot, it's great, trust me. Just chuck them in whole."

Ingredients: eggs, fennel seeds...