Ingredients

• ¼ cup fresh basil, coarsely chopped
• 1 cup shiitake mushrooms
• 8 oz frozen pesto and cheese-filled ravioli
• 2 chicken cutlets (½ lb)
• ½ teaspoon kosher salt
• ½ teaspoon pepper, divided
• 1 teaspoon canola oil
• 1 cup reduced-fat milk
• ½ cup chive and onion cream cheese spread
• ½ cup shredded Parmesan cheese
• 1 cup fresh baby spinach leaves

Prep

• Bring water to boil for ravioli.
• Chop basil leaves.
• Remove stems from mushrooms; slice mushrooms thinly.

Steps

1. Cook ravioli following package instructions.
2. Preheat large sauté pan on medium-high 2-3 minutes. Season chicken with salt and ¼ teaspoon pepper. Place oil in pan, then add chicken; cook 2-3 minutes on each side or until 165°F. Remove chicken from pan.
3. Reduce heat to medium. Whisk milk and cheese spread until smooth; add to pan. Stir in Parmesan cheese until cheese melts.
4. Stir in spinach, mushrooms, ravioli, and ¼ teaspoon pepper; cook 2-3 minutes or until spinach wilts and sauce is blended. Slice chicken and arrange over ravioli; sprinkle with basil and serve.

Ingredients

• 8 Bakery mini croissants
• 16 oz fresh strawberries
• 1 (3.5 oz) bar dark chocolate, 70% cacao
• 1 tablespoon honey
• 1 (5.3 oz) cup low-fat Greek yogurt with honey

Steps

1. Preheat oven to 400°F. Slice croissants in half horizontally; slice strawberries thinly. Break chocolate into 1-inch squares; place 1 square inside each croissant. Top chocolate with strawberry slices and close croissants; drizzle with honey and place on baking sheet.
2. Bake 8–10 minutes until chocolate melts. Top with yogurt and serve warm.