Ingredients

• 2 fresh pears
• ½ lb fresh asparagus spears
• 2 links chicken (or pork) Italian sausage (about 6 oz)
• 2 tablespoons canola oil
• 8 oz sliced fresh baby portabella mushrooms
• 1 cup dry white wine (or chicken stock)
• 1 package refrigerated cheese and mushroom ravioli (8–10 oz)
• 2 tablespoons garlic-herb butter
• 4 oz crumbled Gorgonzola cheese
• ¼ teaspoon pepper

Steps

1. Chop 1 pear coarsely (1 cup); grate remaining pear coarsely (½ cup). Cut asparagus into bite-size pieces, discarding tough root ends. Cut sausages into bite-size pieces (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausages and mushrooms; cook and stir 2–3 minutes until slightly browned. Add chopped pears; cook 1 more minute.
3. Reduce heat to medium. Stir in wine, grated pears, asparagus, and ravioli; simmer 3–4 minutes until pasta is tender, sausage is 165°F, and liquid has reduced by about two-thirds.
4. Remove pan from heat; stir in butter and cheese until melted and blended. Sprinkle with pepper and serve.

Ingredients

• 3 slices frozen garlic Texas toast
• ½ head iceberg lettuce
• 1 large tomato
• 4 oz reduced-fat sharp cheddar cheese
• ¼ cup cooked bacon pieces
• ⅓ cup creamy Italian garlic dressing

Steps

1. Preheat oven to 425°F. Cut bread into bite-size cubes; spread in single layer in baking dish. Chop lettuce (about 4 cups) and tomato coarsely. Shred cheese (½ cup).
2. Bake bread cubes 4–5 minutes until toasted; remove from oven and let stand to cool.
3. Layer salad in serving bowl in this order: lettuce, cheese, bacon, and tomatoes.
4. Top salad with dressing and croutons. Toss when ready to serve.