Ingredients

4 (3-ounce) frozen lump crab cakes
1/4 cup butter, divided
1 1/4 cups water
1 (5.8-ounce) package roasted garlic/olive oil couscous
2 fresh garlic cloves
2 cups tightly packed fresh spinach
1/4 teaspoon salt
1/8 teaspoon pepper

Steps

1. Place crab cakes on microwave-safe plate; heat in microwave on DEFROST (30% power) 2 minutes or until thawed. Preheat large sauté pan on medium heat 2–3 minutes. Place 1 tablespoon butter in pan and swirl to coat; gently add crab cakes and cook 5 minutes.
2. Add 1 tablespoon butter and turn crab cakes. Reduce heat to medium-low and cook 6 more minutes or internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
3. Meanwhile, combine water and 1 tablespoon butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until boiling. Stir in couscous mix; cover and let stand.
4. Remove crab cakes from pan and cover to keep warm. Add remaining 1 tablespoon butter to pan. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Cook 1–2 minutes until browned. Add remaining ingredients, cover, and cook 1–2 minutes, stirring occasionally, until spinach is hot and tender. Form nests of spinach and top with crab cakes. Fluff couscous with fork and serve.

CALORIES (per 1/4 recipe) 500kcal; FAT 26g; CHOL 145mg; SODIUM 1350mg; CARB 40g; FIBER 3g; PROTEIN 22g; VIT A 40%; VIT C 4%; CALC 30%; IRON 15%

Ingredients
1 lemon for zest (rinsed)
3/4 cup part-skim ricotta cheese
1/4 cup crumbled Gorgonzola cheese
1/4 cup whipped cream cheese spread
1/4 cup honey
4 medium or large pears (rinsed)
1 tablespoon butter
2 tablespoons cinnamon sugar
1/2 cup pressurized whipped heavy cream (optional)

Steps
1. Peel 1–2 strips of lemon peel with vegetable peeler (or zester). Finely chop, then measure (1 teaspoon). Add to medium bowl; add all cheeses and honey. Whisk 1–2 minutes until smooth and well blended. Divide into serving bowls and chill until ready to serve.
2. Peel pears, remove core, and cut into bite-size pieces.
3. Preheat large sauté pan on medium 2–3 minutes. Add butter (swirl to coat), add pears, and sprinkle with cinnamon sugar. Cover and cook 6–8 minutes, stirring occasionally, until tender and browned. Can be set aside until ready to serve.
4. Spoon pears over cheese mixture, top with whipped cream, and serve.

CALORIES (per 1/4 recipe) 403kcal; FAT 16g; CHOL 58mg;  SODIUM 188mg; CARB 61g; FIBER 6g; PROTEIN 7g; VIT A 9%; VIT C 18%; CALC 17%; IRON 4%