See Also: Rock ' n' Rollers(recipes)
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alu elements(medicine)
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trace elements(medicine)
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elements, radioactive (medicine) and Rock ' n' Rollers (recipes)


elements, radioactive (medicine)


elements, radioactive
Chemical elements which spontaneously transmute into another element with corpuscular or electromagnetic radiation. The natural radioactive elements are all those with an atomic number above 83, and some Other elements, such as potassium (atomic number 19) and rubidium (atomic number 7), which are very weakly radioactive.


Rock ' n' Rollers (recipes)


Rock ' n' Rollers

Yield: Makes 4 servings

For a change of pace, serve these satisfying tortilla roll-ups at your child' s next party. High in both calcium and Vitamin C, they' re as good for you as they are tasty.





Ingredients:



4(6- to 7-inch) flour tortillas

4ounces Neufchâtel cheese, softened

1/3cup peach preserves

1cup (4 ounces) shredded fat-free Cheddar cheese

1/2cup packed stemmed fresh spinach leaves

3ounces thinly sliced regular or smoked turkey breast









Preparation:





1.Spread each tortilla evenly with 1 ounce Neufchâtel cheese; cover with thin layer of preserves. Sprinkle with Cheddar cheese.2.Arrange spinach leaves and turkey over Cheddar cheese. Roll up tortillas; trim ends. Cover and refrigerate until ready to serve.3.Cut diagonally into 1-inch pieces.







Sassy Salsa Rollers:

Substitute salsa for peach preserves and shredded iceberg lettuce for spinach leaves.Ham ' n' Apple Rollers:

Omit peach preserves and spinach leaves. Substitute lean ham slices for turkey. Spread tortillas with Neufchâtel cheese as directed; sprinkle with Cheddar cheese. Top each tortilla with about 2 tablespoons finely chopped apple and 2 ham slices; roll up. Continue as directed.Wedgies:

Prepare Rock ' n' Rollers or any variation as directed, but do not roll up. Top with second tortilla; cut into wedges. Continue as directed.





Nutritional Information:







Serving Size: 2 Rock ' n' Roller halves







Sodium

741 mg







Protein

17 g







Fiber

1 g







Carbohydrate

35 g







Cholesterol

54 mg







Saturated Fat

9 g







Total Fat

16 g







Calories from Fat

26 %







Calories

366









Dietary Exchange:







Starch

2-1/2







Fat

1-1/2







Meat

1