1. In a large bowl, mix together the crab, shrimp, celery, mayonnaise and yogurt. Add the Old Bay seasoning, Tabasco sauce and onion if desired, and mix well.
2. Using a serrated knife, cut near the top third of each of the rolls. Pull out part of the bread from the bottom half of the roll to form a "well." Discard the extra bread. Spoon the seafood salad mixture into each of the rolls.

1. In a small bowl, whisk together olive oil, lemon juice, yogurt, Parmesan cheese, mustard, Worcestershire sauce, and minced garlic. Add black pepper to taste and set aside.
2. In a large bowl, toss together the romaine and chicken. Pour the dressing on top and toss together.
3. To assemble the wraps, heat 1 tortilla in the microwave for 15 seconds to soften. Spoon about 3/4 cup of the chicken salad mixture onto the middle of the wrap. Top with 1 teaspoon Parmesan cheese. Fold the bottom 1 1/2-inches of the wrap upward to cover filling and then fold in sides. Place a toothpick if desired in the center of the wrap to hold it shut. Repeat with the remaining ingredients.

1. Make your sandwich and enjoy! Be sure to bulk it up with non-starchy veggies like lettuce, tomato, onion, cucumber, etc.

1. Take mushroom caps, wash and peel. Place a thick slice of tomato, onion and eggplant on the mushroom cap. Bake until soft and drain fluid. Put cheese slice on top and melt until brown in oven (250°F) or toaster oven.

1. Pour egg substitute into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10 minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely.
2. Dice egg and place in a small bowl. Add celery, onion and mayonnaise; mix well. On each of 6 bread slices, place a lettuce leaf and a tomato slice; top each with 2 to 4 tablespoons egg salad and finish with a remaining bread slice.

1. In medium bowl, combine turkey, dried plums, celery, yogurt, green onions and mustard until thoroughly mixed. Season to taste with salt and pepper. Store, covered, in refrigerator for up to 3 days. To serve, open pita pocket half, place 1 lettuce leaf and spoon ½ cup turkey mixture inside.

1. Flatten pork tenderloin slices gently with had; cook in oil in medium skillet over medium to medium-high heat until no longer pink in the center, about 3 to 4 minutes on each side. Drain on paper toweling; season to taste with salt and pepper.
2. Mix remaining ingredients, except pita breads and yogurt. For each pita arrange 3 pork medallions on half of pita; spoon ½ cup ban mixture on other half and top with one tablespoon yogurt. Fold pitas in half to eat, or eat open-face with knife and fork.

1. Over medium-high heat, saute ground turkey in a lightly oiled skillet with ½ cup chopped onions, and chopped garlic clove until lightly browned, about 5 minutes. Stir in dried parsley and oregano. Cook for 1 to 2 minutes. Season to taste with salt and pepper.
2. Trim about ½-inch off the top of pita pockets. Spoon the meat mixture into each pita. Top with ½ cup chopped onions, chopped tomatoes, thinly sliced cucumber, and feta cheese.