1 (10-oz) package frozen meatless burgers (4 patties)
1 pint grape tomatoes
1 1/2 cups whole grain penne pasta
1 tablespoon canola oil
5 oz fresh pre-sliced onions (1 cup)
4 oz pre-sliced mushrooms (rinsed)
1/4 teaspoon seasoned salt
1 jar pasta sauce (24–26 oz)
1/4 cup fresh basil leaves (rinsed)

1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Meanwhile, cut burgers into bite-size pieces. Cut grape tomatoes in half, if desired; set both aside.
2. Stir pasta into boiling water. Boil 9–10 minutes, stirring occasionally, or until tender.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add onions; cook 2–3 minutes or until onions begin to soften. Stir in burgers, tomatoes, and mushrooms; cook 2 more minutes, stirring constantly.
4. Meanwhile, chop basil leaves coarsely. Stir seasoned salt and pasta sauce into tomato mixture until well blended. Drain pasta. Spoon sauce over pasta. Sprinkle with basil and serve.

CALORIES (per 1/4 recipe) 210kcal; FAT 6g; CHOL 0mg; SODIUM 610mg; CARB 34g; FIBER 3g; PROTEIN 9g; VIT A 50%; VIT C 40%; CALC 10%; IRON 25%

1/3 cup macadamia nuts
2 tablespoons orange marmalade
1 tablespoon red wine vinegar
1/8 teaspoon kosher salt
1/4 cup canola oil
1 bag baby spinach leaves (4–6 oz)
1 (11-oz) can mandarin oranges (drained)
1 oz bittersweet chocolate

1. Chop nuts into small bite-size pieces; set aside.
2. Whisk together in salad bowl, marmalade, red wine vinegar, and salt. Add oil in small, steady stream, whisking continuously until blended and smooth.
3. Add spinach, nuts, and oranges to dressing; toss gently until evenly coated. Shave the chocolate, with vegetable peeler or grater, over top of salad. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 180kcal; FAT 16g; CHOL 0mg; SODIUM 65mg; CARB 10g; FIBER 2g; PROTEIN 1g; VIT A 20%; VIT C 15%; CALC 2%; IRON 8%