Ingredients:

16 ounces 1″ sliced asparagus
9 ounces fresh linguine (look for the refrigerated packages)
4 center-cut bacon slices
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon dried oregano
2 cups cherry tomatoes, halved
3/4 cup chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
2 ounces fresh grated Parmesan cheese

Procedure:

In a large pot of boiling water, cook asparagus and pasta according to pasta package directions usually only 2-3 minutes. Drain. Heat a large skillet over medium-high heat and add bacon. Cook bacon until crisp and cool slightly. Remove bacon and reserve 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan. Sauté 4 minutes or until onion is lightly browned. Add tomatoes and cook about 2 minutes, then add broth. Bring to a boil and stir in butter, salt, and pepper. Remove from heat. In a large bowl, add asparagus mixture, warm tomato/broth mixture and add lemon juice. Gently toss well. Top with bacon and grated cheese.

Ingredients:

1 tablespoon olive oil
2 1/4 cups chopped onion
2 garlic cloves, minced
16 ounces frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour
3 cups plain soy milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
26 ounces marinara sauce, divided
12 cooked whole wheat lasagna noodles, divided
6 ounces shredded mozzarella cheese, divided

Procedure:

Preheat oven to 375 degrees F. In a large skillet, heat oil over medium heat. Add onion and cook 10 minutes or until onions are browned, stirring occasionally. Add in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Remove from heat and set aside. In a small saucepan, whisk together flour, soy milk, salt, black pepper, and red pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute while stirring constantly. Remove from heat and add 2 cups milk mixture to spinach mixture. Cover remaining milk and set aside. Coat a 13″ x 9″ baking pan with cooking spray and spread 1/2 cup marinara sauce in the bottom. Place 3 noodles over sauce and then top with half of the spinach mixture. Top with 3 more noodles, 1 cup marinara sauce, and 3/4 cup shredded cheese. Add 3 more noodles on top, remaining spinach mixture, and remaining 3 noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake for 45-50 minutes or until the top is lightly golden.

Ingredients:

1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
1 cup frozen peas, thawed
1 cup cubed Smoked Ham
1/2 cup milk
1/2 cup Kraft Shredded Mild Cheddar Cheese

Procedure:

Preheat oven to 400 degrees F. Prepare Dinner as directed on package. Add peas, ham and milk; mix well. Spoon into 1-1/2-qt. casserole; sprinkle with Cheddar cheese. Bake, uncovered, 15 min. or until heated through. Makes 4 servings.