Heat oven to 375°F.

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

In 2-quart saucepan, combine rice, water and butter.

Heat to boiling over medium-high heat.

Reduce heat to medium-low; cover and simmer 30 minutes or until water is absorbed.

Meanwhile, cut off top of each bell pepper, slicing evenly across top of pepper; remove seeds.

If peppers will not sit upright, slice very thin strip off bottom but not cutting through.

Arrange peppers cut side up in baking dish.

Cut pepper flesh off pepper tops; chop.

Discard stems.

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

Add onion, garlic and chopped pepper; cook 5 minutes, stirring frequently, until onion is tender.

Stir in soy-protein crumbles, cooked rice, tomatoes, basil, oregano and pepper.

Cook 5 to 7 minutes, stirring frequently, until hot.

Remove from heat; stir in 1⁄2 cup of the cheese.

Spoon about 1 cup filling into each pepper shell, pressing very lightly with back of spoon.

Bake uncovered 35 to 40 minutes or until filling is hot and peppers are crisp-tender.

Sprinkle remaining 1⁄2 cup cheese on top of peppers.

Bake uncovered 5 minutes longer or until cheese is melted.

Heat oven to 350°F.

Make couscous as directed on box for version without olive oil.

Meanwhile, spray 11×7-inch (2-quart) glass baking dish or gratin dish with cooking spray.

In 12-inch skillet, place spinach and 2 tablespoons water.

Cover; cook over medium heat 2 to 4 minutes, stirring occasionally, until spinach is wilted.

Stir in cooked couscous, roasted red peppers, lemon peel, salt, beans and 1⁄2 cup of the cheese.

Spread mixture in baking dish.

In small bowl, mix remaining cheese, walnuts and oil.

Sprinkle over couscous mixture.

Bake uncovered 20 to 25 minutes or until thoroughly heated.

Heat oven to 375°F.

Grease 3-quart casserole with shortening.

In 2-quart heavy saucepan, cook whipping cream, leeks, thyme, salt, pepper and nutmeg over low heat, stirring occasionally, until mixture begins to simmer.

Stir in sweet potatoes and parsnips.

Cover; simmer about 10 minutes or until vegetables are slightly tender.

Layer half of vegetable mixture and half of cheese in casserole.

Top with apple.

Repeat layers of vegetables and cheese.

Bake uncovered about 45 minutes or until golden brown and bubbly.

Let stand 10 minutes before serving.

Heat oven to 350°F.

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

Cook and drain pasta as directed on package.

Meanwhile, on large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.

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

Add pepper and onion stir-fry; cook 2 to 3 minutes, stirring frequently, until crisp-tender.

Stir in diced tomatoes.

Cook 4 to 6 minutes, stirring frequently, until slightly thickened.

Remove from heat.

In medium bowl, stir cooked pasta and hummus until coated.

In baking dish, layer half each of the pasta mixture, vegetable mixture and cheese; top with burgers.

Repeat with remaining pasta mixture, vegetable mixture and cheese.

Sprinkle olives evenly over top.

Cover tightly with foil; bake 35 minutes.

Uncover; bake 5 to 10 minutes longer or until thoroughly heated.

Let stand 5 minutes before serving.

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

Add cauliflower, carrots and onion.

Cook about 3 minutes, stirring occasionally, until softened.

Stir in curry powder; cook and stir 1 minute.

Add water; heat to boiling.

Stir in lentils, rice and salt; return to boiling.

Reduce heat; cover and simmer 12 to 15 minutes or until lentils and rice are almost tender.

Stir in edamame; cook uncovered 5 to 10 minutes or until liquid is absorbed and lentils and rice are tender.

Gently stir in butter until melted.

Just before serving, sprinkle with peanuts.

Cook couscous as directed on package.

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

Add zucchini, yellow squash, bell pepper and onion; cook about 5 minutes, stirring frequently, until crisp-tender.

In large bowl, toss couscous, vegetable mixture, pesto and vinegar.

Serve warm or cool.

In small bowl, mix dressing ingredients with whisk until creamy.

Heat nuggets as directed on package.

Divide salad greens, cabbage, carrots and onions among 4 plates or 4 shallow bowls.

Top with nuggets; sprinkle with noodles.

Drizzle with dressing.

Cook rice in water as directed on package.

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

Add curry powder; cook 1 minute, stirring frequently.

Stir in bell pepper and onion stir-fry, soybeans and garlic.

Cook 2 minutes, stirring frequently.

Cover; cook about 3 minutes longer or until vegetables are tender.

Stir in coconut milk.

Reduce heat to medium-low; simmer uncovered 2 minutes, stirring occasionally.

Serve mixture over rice.

Sprinkle with cashews and if desired, cilantro.

Cook and drain fettuccine as directed on package.

Meanwhile, in small bowl, mix broth, wine, cornstarch, hoisin sauce and pepper; set aside.

Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.

Cut into 3⁄4-inch cubes; set aside.

Heat wok or 12-inch skillet over high heat.

Add 1 tablespoon of the oil; rotate wok to coat side.

Cook and stir cauliflower and bell pepper in oil about 4 minutes or until crisp-tender.

Remove vegetables from wok.

Add remaining 1 tablespoon oil to wok; rotate wok to coat side.

Cook tofu and garlic in oil over high heat 5 minutes, stirring gently.

Stir in reserved broth mixture; cook and stir about 1 minute or until thickened.

Stir in vegetables and fettuccine; cook until thoroughly heated.

Sprinkle with almonds.

Cook and drain pasta as directed on package.

Rinse with cold water; drain.

Meanwhile, cook soybeans as directed on package.

Rinse with cold water; drain.

In large bowl, toss pasta, soybeans and remaining ingredients.

Cover; refrigerate at least 1 hour before serving.