1 Bartlett pear
2 bags frozen complete skillet or pasta dinner (about 24-oz each)
1 bag spring mix salad blend (4–5 oz)
1 cup grape tomatoes
1/2 cup matchstick carrots
2 oz Asiago cheese
2 tablespoons roasted garlic almonds
1/4 cup raspberry vinaigrette

• Peel and core pear; cut pear into bite-size pieces.

1. Prepare skillet dinner entrées following package instructions.
2. Combine in salad bowl, salad blend, tomatoes, carrots, and pear. Shave Asiago cheese, using vegetable peeler, over salad. Add remaining ingredients; toss and serve with dinner entree.

Nutritional Values

Dinner entree:
(varies by brand/variety; see package label for current values)

Salad only:
CALORIES (per 1/4 recipe) 160kcal; FAT 8g; CHOL 15mg; SODIUM 370mg; CARB 15g; FIBER 3g; PROTEIN 5g; VIT A 90%; VIT C 25%; CALC 15%; IRON 6%

Prep

• Remove stems from strawberries and slice thinly; place in small bowl.
• Cut cake into eight slices.

1. Stir syrup into strawberries. Brown cake slices lightly using toaster (two slices in each slot, if wide enough).
2. Place four slices on serving plates. Add layers using one-half of the whipped topping and one-half of the strawberries; repeat all three layers. Serve immediately.

CALORIES (per 1/4 recipe) 450kcal; FAT 21g; CHOL 110mg; SODIUM 250mg; CARB 59g; FIBER 2g; PROTEIN 4g; VIT A 10%; VIT C 60%; CALC 2%; IRON 8%