Heat oven to 375°F.

In 10-inch skillet, heat oil over medium-high heat.

Add onion and celery; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.

Stir in carrots, green beans, chicken, soup, gravy and sage.

Cook until bubbly.

Stir in ¾ cup of the cheese.

Spoon into ungreased deep 2-quart casserole.

Place pie crust over hot chicken mixture.

Fold over edges to fit inside casserole.

Cut small slits in surface of crust with paring knife.

Bake 40 minutes.

Sprinkle remaining ¼ cup cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.

Heat oven to 425°F.

Make pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.

In 2-quart saucepan, mix together cooking sauce, flour, poultry seasoning, salt and pepper with whisk until smooth.

Add vegetables; heat to boiling.

Boil 2 minutes, stirring frequently.

Stir in chicken.

Spoon into crust-lined pie plate.

Top with second crust; seal edge and flute.

Cut slits in several places in top crust.

Bake 30 to 35 minutes or until crust is golden brown.

After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.

Let stand 10 minutes before serving.

Cut into wedges.

Heat oven to 375°F.

Grease 3-quart casserole.

On large microwavable plate, microwave burgers uncovered on High 2 to Minutes, turning once, until thawed.

Cut into 1-inch pieces; set aside.

In 2-quart saucepan, place eggplant and enough water to cover.

Heat to boiling.

Cook 5 to 8 minutes or until tender.

Drain in colander; set aside.

In same saucepan, mix flour, salt, pepper, nutmeg, cinnamon and milk.

Heat to boiling, stirring constantly.

Boil 1 minute, stirring constantly.

Remove from heat.

Stir in cream cheese until melted and smooth.

Place half of eggplant in casserole.

Layer burger pieces, tomato sauce, 1½ cups of the white sauce and remaining eggplant.

Stir eggs into remaining white sauce; pour over eggplant.

Bake uncovered about 1 hour or until firm.

Let stand 10 minutes before serving.

Heat oven to 350°F.

Spray 11×7-inch (2-quart) glass baking dish with cooking spray.

In medium bowl, mix shredded cheese, zucchini and cilantro.

Spread about 2 teaspoons cream cheese on each tortilla.

Top each with about ⅓ cup shredded cheese mixture to within 1 inch of edge.

Roll up tortillas; place seam side down in baking dish.

Pour salsa over enchiladas.

Cover with foil.

Bake about 25 minutes or until hot.

Top with avocado and onions before serving.

Heat oven to 375°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Spread ¼ cup of the enchilada sauce in bottom of dish.

Place frozen pepper stir-fry in microwavable pie plate.

Cover with microwavable plastic wrap; microwave on High 7 minutes, stirring halfway through cooking.

Drain vegetables; pat dry with paper towels.

Return vegetables to pie plate.

Place uncovered in freezer 5 minutes to cool quickly.

Meanwhile, in small bowl, mix refried beans, cumin and garlic salt.

Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within ½ inch of edge.

Stir 1 cup of the cheese into vegetable mixture.

Spoon about ¼ cup mixture on top of bean mixture on each tortilla.

Roll up tortillas; place seam side down in dish.

Drizzle with remaining enchilada sauce, entirely covering tortillas.

Bake uncovered about 30 minutes or until bubbly and thoroughly heated.

Sprinkle with remaining ½ cup cheese; let stand 2 to Minutes to melt cheese before serving.

In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper.

Cover tightly; microwave on High about 3 minutes or until onion is soft.

Add rice; stir to coat with butter.

Cover; set aside.

In 4-cup microwavable measuring cup, place broth and water.

Microwave uncovered 5 minutes or until hot.

Pour into rice mixture; stir.

Cover tightly; microwave on High 5 minutes or until mixture is boiling.

Stir mixture; stir in squash.

Cover tightly; microwave on Medium (50%) 12 minutes.

Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.

Stir in maple syrup.

Top with cheese and sage.

Serve immediately.

Heat oven to 350°F.

Spray 11×7-inch (2-quart) glass baking dish with cooking spray.

In 4-quart saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.

Spoon into baking dish.

Meanwhile, cook squash in microwave as directed on package.

In the same 4-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese and the butter.

Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted.

Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.

Stir squash mixture into pasta; mix well.

Sprinkle with remaining 1 cup cheese.

Place baking dish on cookie sheet.

Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted.

Garnish with additional sage.

Heat oven to 375°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Cook and drain pasta as directed on package, using minimum cook time.

Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stirring frequently, until softened.

In large bowl, stir together cooked pasta and thawed spinach.

Stir in mushroom mixture.

Spread in baking dish.

In another bowl, stir remaining ingredients until blended.

Pour over pasta mixture.

Bake uncovered 35 to 40 minutes or until top is golden brown.

Let stand 5 minutes before serving.

Heat oven to 350°F.

Spray 12×8-inch (2-quart) glass baking dish with cooking spray.

Cook and drain pasta as directed on package, using minimum cook time.

Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.

Add onion, eggplant and zucchini; cook 5 to 7 minutes, stirring frequently, until crisp-tender.

Stir in tomatoes and tomato sauce.

Spoon cooked pasta into baking dish.

Spoon vegetable sauce over pasta.

Cover tightly with foil.

Bake 20 minutes.

Uncover; sprinkle with cheese.

Bake uncovered 5 to 7 minutes longer or until cheese is melted.

Heat oven to 350°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Spray 12-inch skillet with cooking spray; heat over medium-high heat.

Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender.

Stir in broth and rosemary.

Heat to boiling.

Stir in artichokes and spinach; reduce heat.

Cover; simmer 5 minutes.

Stir in pasta sauce.

Spread one-fourth of the artichoke mixture in bottom of baking dish.

Top with 3 noodles.

Sprinkle with ¾ cup of the mozzarella cheese.

Repeat layers twice.

Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese.

Sprinkle with feta cheese.

Cover with foil.

Bake 40 minutes.

Uncover; bake about 15 minutes longer or until noodles are tender and lasagna is bubbly.

Let stand 10 to 15 minutes before cutting.

Garnish with rosemary sprigs and lemon wedges.

1 Serving: Calories 520