Ingredients
4 (8-ounce) fresh ready-to-cook stuffed burger patties
1/2 cup sun-dried tomatoes in oil (drained)
1/2 cup ranch salad dressing
1/4 cup barbecue sauce
4 hamburger buns
4 slices American cheese

Steps

1. Preheat grill. Place burgers on grill (wash hands); close lid (or cover loosely with foil). Grill 3–5 minutes on each side or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed.)
   Note: Burgers may be cooked in grill pan preheated on medium-high. Lightly coat pan with canola oil. Cook time will be about the same.
2. While burgers cook, place tomatoes, ranch dressing, and barbecue sauce in food processor (or blender). Process 1 minute or until smooth. Spread tomato mixture on top halves of buns.
3. Top each burger with 1 slice of cheese; then place burgers on buns. Serve.
   

CALORIES (per 1/4 recipe) 920kcal; FAT 63g; CHOL 190mg;
SODIUM 1610mg; CARB 32g; FIBER 2g; PROTEIN 53g;
VIT A 15%; VIT C 25%; CALC 60%; IRON 30%

Ingredients
2 cups frozen blueberries
1 fresh pineapple (peeled/cored)
1 cup sour cream
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) Bakery all butter pound cake


Steps

1. Place blueberries in medium bowl to thaw. Cut one-half of the pineapple into bite-size chunks and add to blueberries (reserve remaining half of pineapple for another use). Whisk together in second medium bowl, sour cream, brown sugar, and cinnamon; chill until ready to serve.
2. Stir fruit (and any juices) into sour cream mixture. Cut pound cake into eight slices. Serve fruit sauce over cake.
   (Makes 8 servings.)
   

CALORIES (per 1/8 recipe) 300kcal; FAT 13g; CHOL 75mg;
SODIUM 220mg; CARB 43g; FIBER 2g; PROTEIN 4g;
VIT A 10%; VIT C 40%; CALC 6%; IRON 4%