Ingredients

• ⅓ cup Caesar salad dressing
• 1 teaspoon Dijon mustard
• 8 slices multigrain bread
• 9 oz sliced cooked turkey
• 1 Hass avocado
• 4 tablespoons cooked bacon pieces
• 8 thin slices Swiss cheese (5 oz)
• Cooking spray

Steps

1. Preheat two-sided tabletop grill (or panini press). Combine salad dressing and mustard in small bowl until blended. Spread mixture evenly on 1 side of all bread slices. Divide turkey slices evenly over 4 of the bread slices.
2. Peel, pit, and cut avocado into quarters, then slice thinly; arrange slices over turkey. Sprinkle 1 tablespoon bacon pieces over avocado, then top each with 2 slices cheese. Place remaining bread slices, dressing-side down on sandwiches.
3. Coat outsides of each sandwich with spray. Place sandwiches on grill; close lid of grill and cook 3–4 minutes or until bread is golden and cheese melts. Slice and serve.

Ingredients

• 1 teaspoon canola oil
• 1 cup fresh pre-diced onions
• 2 (14-oz) cans reduced-sodium chicken broth
• 1 (14-oz) box deluxe macaroni and cheese dinner
• 12 oz fresh broccoli florets (rinsed)
• 1 (10.75-oz) can condensed cream of chicken soup
• 1 (10.75-oz) can condensed Cheddar cheese soup
• 1 cup toasted cheese snack chips
• 1 large zip-top bag

Steps

1. Preheat large saucepan on medium 2-3 minutes. Place oil in pan; swirl to coat. Add onions; cook 2-3 minutes or until tender. Add broth; cover and bring to a boil for pasta. Measure 1 cup of the macaroni pasta from dinner kit (reserve remaining pasta for another use); stir pasta into boiling broth. Boil 9 minutes, stirring occasionally, or until tender.
2. Meanwhile, microwave broccoli (in bag or in microwave-safe bowl) on HIGH 2-3 minutes or until crisp-tender. Whisk together in medium bowl, both soups and cheese sauce (from dinner kit).
3. When pasta is tender, stir in soup mixture (do not drain pasta or discard broth). Reduce heat to medium-low. Stir in broccoli. Cook 7-10 more minutes, stirring occasionally, or until soup is thoroughly heated. Place cheese snack chips in zip-top bag and crush coarsely; sprinkle over soup and serve. (Makes 8 servings.)