Tonight I had a few friends over for a post-New Year's catch up. I've resolved to cook one healthy meal a month this year, but it's neither enjoyable nor practical for me to do it on a weeknight, so I served two very tasty lower-fat frozen pizzas.

The first, an Amy's, had pesto, organic tomato slices, and broccoli with part-skim mozzarella. The second was from Trader Joe's and had spinach, feta, tomato, and more part-skim mozzarella. The slices were satisfying and small, and in between eating them, we had fun with my pièce de résistance of the evening: Thai lettuce wraps, which are basically a DIY, hold-in-your hand salad.

Once everyone arrived, I explained the assembly method of eating the wrap: take a leaf of lettuce (I used iceberg tonight, but have also used Boston), spread a little goat cheese on it, then top with diced tomatoes and mushrooms and sprinkle with either hot sauce (I like Cholula) or salad dressing (my favorite dressing is lemon juice mixed with olive oil). Fold and eat. The wraps are fun to create, make you think of salad, and veggies in general, a little differently, and are actually filling. These were the ingredients I was in the mood for, but the possibilities are limitless.

A few hours, and a few glasses of sparkling wine later, we were all caught up, and full but not too full.