Ingredients

• 2 fresh pears
• ½ lb fresh asparagus spears
• 2 links chicken (or pork) Italian sausage (about 6 oz)
• 2 tablespoons canola oil
• 8 oz presliced baby portabellas
• 1 cup white wine (or chicken stock)
• 1 package cheese-filled pasta with mushrooms (8–9 oz)
• 2 tablespoons herb garlic butter
• 4 oz crumbled Gorgonzola cheese
• ¼ teaspoon pepper

Prep

• Chop 1 pear coarsely (1 cup); coarsely grate remaining pear (½ cup).
• Cut asparagus into bite-size pieces, removing tough root end.
• Cut sausage into bite-size pieces (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage and mushrooms; cook 2–3 minutes or until slightly browned. Add the chopped pear; cook 1 more minute.
2. Reduce heat on pan to medium. Stir in wine, grated pear, asparagus, and pasta; simmer 3–4 minutes or until pasta is tender and wine has reduced by about two-thirds.
3. Remove pan from heat; stir in butter and cheese until blended. Sprinkle with pepper and serve.

Ingredients

• 3 slices Bakery garlic Texas toast
• ½ head iceberg lettuce, coarsely chopped
• 1 large tomato, coarsely chopped
• 4 oz reduced-fat sharp cheddar cheese, shredded
• ¼ cup cooked bacon pieces
• ⅓ cup creamy Italian garlic dressing

Prep

• Preheat oven to 425°F. Cut bread into bite-size cubes; place in baking pan.
• Chop ½ head of lettuce (about 4 cups) and tomato. Shred cheese (½ cup).

Steps

1. Bake bread cubes 4–5 minutes or until toasted. Set aside to cool.
2. Layer salad in serving bowl in this order: lettuce, cheese, bacon, and tomato.
3. Top salad with dressing and croutons. Toss when ready to serve.