2 (24-ounce) bags frozen complete pasta dinner (contains shrimp, penne pasta, and asparagus)
4 ounces bistro salad blend (about 3 cups)
1 cup grape tomatoes
1/2 cup matchstick carrots
1 Bartlett pear
2 ounces Asiago cheese
1/2 cup garlic and butter croutons
2 tablespoons roasted garlic almonds
1/4 cup raspberry vinaigrette

1. Pour package contents of frozen entrées into large saucepan. Cover and cook over medium 15–20 minutes, stirring occasionally, until sauce comes to a full boil for 1 minute.
2. Meanwhile, place salad blend, (rinsed) tomatoes, and carrots in salad bowl. Peel, core, and cut (rinsed) pear into bite-size pieces. Shave Asiago cheese, using vegetable peeler, over salad.
3. Add remaining ingredients to salad; toss and serve on side with pasta entree.

CALORIES (per 1/4 recipe) 690kcal; FAT 34g; CHOL 155mg; SODIUM 1970mg; CARB 70g; FIBER 7g; PROTEIN 27g; VIT A 100%; VIT C 40%; CALC 25%; IRON 20%

1. Remove stems from (rinsed) strawberries; slice and place in small bowl with syrup, stirring to coat. Cut cake into eight slices; lightly brown cake slices using toaster (two slices in each slot, if wide enough).
2. Place four toasted slices on serving plates. Build layers using half of whipped topping and half of strawberry mixture. Repeat with remaining cake, topping, and strawberries; serve immediately.

CALORIES (per 1/4 recipe) 470kcal; FAT 21g; CHOL 85mg; SODIUM 281mg; CARB 62g; FIBER 1g; PROTEIN 4g; VIT A 8%; VIT C 60%; CALC 2%; IRON 8%