1 sprig fresh rosemary (rinsed)
1 cup Arborio (or risotto) rice
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 cups reduced-sodium chicken broth
1/3 cup sweet Marsala wine
2 tablespoons unsalted butter

1. Snip rosemary leaves finely, using kitchen shears (2 teaspoons). Place in microwave-safe bowl.
2. Add remaining ingredients. Cover and microwave on HIGH 20–22 minutes, stirring twice, or until liquid is absorbed and rice is tender. Fluff rice with fork and serve.

CALORIES (per 1/4 recipe) 200kcal; FAT 7g; CHOL 20mg; SODIUM 220mg; CARB 22g; FIBER 0g; PROTEIN 6g; VIT A 4%; VIT C 0%; CALC 6%; IRON 2%

1 cup frozen nondairy whipped topping
1 (4-serving) box vanilla instant pudding mix
1 (20-ounce) can crushed pineapple in juice (undrained)
1 (15-ounce) Bakery round angel food cake
1 cup fresh mixed berries (such as strawberries, blueberries, or raspberries, rinsed)

1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix and pineapple. Gently stir in whipped topping.
2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers two times.
3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator. (Makes 12 servings.)

2 lb fresh Swiss or rainbow chard (rinsed)
1 tablespoon extra-virgin olive oil
1/3 cup pre-diced red onions
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/4 cup raspberry (or savory-flavored) vinaigrette

1. Chop chard leaves coarsely, discarding stems. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place oil in pan; swirl to coat. Add onions; cook 2–3 minutes, stirring occasionally, or until onions begin to soften.
3. Stir in chard, salt, and pepper. Cook 4–5 minutes or until leaves are wilted. Drizzle with vinaigrette and serve.

CALORIES (per 1/4 recipe) 110kcal; FAT 6g; CHOL 0mg; SODIUM 570mg; CARB 14g; FIBER 4g; PROTEIN 4g; VIT A 250%; VIT C 60%; CALC 10%; IRON 25%