Ingredients
1 large tomato, coarsely chopped
1 (10-oz) Caesar salad kit
1 pork tenderloin (about 1 lb)
3/4 teaspoon kosher salt, divided
3/4 teaspoon pepper, divided
1 tablespoon canola oil
3 cups frozen cheese tortellini
1/4 cup + 1 tablespoon grated Parmesan cheese
1/3 cup cooking crème (or sour cream)
2 teaspoons Dijon mustard
1/3 cup sliced black olives, drained

Prep

• Bring water to boil for pasta. Preheat grill (or grill pan).
• Chop tomato and salad blend into bite-size pieces.
• Cut pork into four equal pieces.

Steps

1. Season pork with 1/2 teaspoon salt, 1/2 teaspoon pepper, and oil. Place pork in grill pan (or on grill); grill 3–4 minutes on each side or until 145°F (for medium). Remove pork from heat; let stand 5–10 minutes before slicing.
2. Cook tortellini following package instructions. Reserve 1/4 cup pasta water when draining.
3. Combine in salad bowl, 1/4 cup Parmesan cheese, cooking crème, mustard, Caesar dressing (from kit), reserved pasta water, and remaining 1/4 teaspoon each salt and pepper; whisk until smooth.
4. Add tortellini, olives, tomatoes, croutons (from kit), and lettuce; toss with dressing. Slice pork; layer over top of salad and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 350kcal; FAT 16g; CHOL 60mg; SODIUM 830mg; CARB 29g; FIBER 2g; PROTEIN 23g; VIT A 30%; VIT C 25%; CALC 15%; IRON 15%

Ingredients
2 (5.3-oz) containers nonfat Greek yogurt with honey
3 cups fresh mixed berries (raspberries, blueberries, blackberries, and/or strawberries)
1 prepared shortbread pie crust
1 tablespoon confectioners' sugar

Steps

1. Stir yogurt to blend in honey; spread one container of yogurt over pie crust. Place one-half of the berries in single layer over yogurt; repeat both layers.
2. Sprinkle with sugar. Chill until ready to serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 160kcal; FAT 5g; CHOL 0mg; SODIUM 125mg; CARB 26g; FIBER 3g; PROTEIN 5g; VIT A 2%; VIT C 20%; CALC 4%; IRON 4%