Brighten their day

COLLECT A MEAL So ea s y, so del iciou s!

Fruit y Greens & Goat Cheese Salad

Brighten up any day with this toss of juicy fruit, tangy cheese and toasted nuts in an easy-prep vinaigrette

2 grapefruits 1⁄4 cup olive oil 2 Tbs. minced red onion 1 Tbs. red wine vinegar 1⁄4 tsp. salt 1⁄4 tsp. pepper 14 cups baby mixed greens 2 cups strawberries, trimmed, quartered 1⁄4 cup whole almonds, toasted, chopped 1⁄2 cup crumbled goat cheese, 2 oz.

Grate 1 tsp. zest from grapefruit. Cut rind and pith from grapefruits; cut between membranes to release segments. Reserve segments. In large bowl, whisk together oil, onion, vinegar, salt, pepper, and zest.

Add greens, strawberries, and almonds. Toss until combined. Transfer to serving bowl; top with reserved grapefruit segments and cheese.

Servings: 8. Active time: 15 min. Total time: 15 min. Calories : 155 Protein : 5g Fat : 11g (2g sat.) Chol.: 9mg Carbs.: 14g Sodium : 169mg Fiber: 4g Sugar: 2g

Cauli-Stuf fed Mushrooms

Roasted portobellos make a tender shell for our chickpea and veggie filling infused with smoked paprika

8 large portobello mushrooms, stems and gills removed 1 Tbs. olive oil 1 onion, chopped 1 (20 oz.) pkg. frozen cauliflower florets, thawed, drained 1 (15.5 oz.) can chickpeas, rinsed, drained 2 cups cherry tomatoes 11⁄2 tsp. smoked paprika 1⁄4 tsp. salt 4 cups baby spinach 1⁄2 cup plain yogurt

Heat oven to 350°F. On rimmed baking sheet, roast mushrooms, smooth side up, until just tender, 7 min.; f lip.

In nonstick skillet, heat oil over medium-high heat. Add onion; cook until softened, 7 min. Add next 5 ingredients. Cover; cook over medium-low until tender, 10 min. Wilt in spinach; divide among mushrooms. Bake until hot, 5–7 min. Dollop with yogurt.

Servings: 8. Active time: 30 min. Total time: 40 min. Calories : 131 Protein : 8g Fat : 4g (1g sat.) Chol.: 2mg Carbs.: 20g Sodium : 196mg Fiber: 7g Sugar: 8g

Coconut Ice-Cream Cake

Premade pound cake comes together with chocolate sauce to make a fudgy base for our dreamy no-bake treat This meaty, melty casserole is packed with tons of rich flavor, yet it’s ready to serve in just 40 minutes

1 (10.75 oz.) pkg. frozen all-butter pound cake, such as Sara Lee, thawed, crumbled 1⁄3 cup hot fudge topping, at room temp., from 11.75-oz. jar 1 (1.5 qt.) cont. coconut ice cream, softened 1⁄4 cup unsweetened coconut flakes 1 cup fresh raspberries Fresh mint (optional)

Coat bottom of 8"x3" springform pan with cooking

Coat 3-qt. baking dish with cooking spray. Cook pasta according to package directions; drain. Return to pot.

spray. Line bottom with parchment paper; coat with cooking spray.

On low speed, beat cake crumbs and fudge topping until smooth. Press in bottom of pan; freeze until set, about 15 min. Spread with ice cream; cover. Freeze until f irm, about 6 hrs. Remove side of pan. Transfer to serving plate. Garnish with coconut f lakes, raspberries and, if desired, fresh mint.

Servings: 12. Active time: 25 min. Total time: 6 hrs., 25 min. Calories : 292 Protein : 4g Fat : 17g (10g sat.) Chol.: 73mg Carbs.: 33g Sodium : 138mg Fiber: 1g Sugar: 25g

Baked Pasta with Sausage

12 oz. casarecce pasta 1 lb. sweet Italian sausage, casings removed 1 onion, chopped 1 (28 oz.) can diced tomatoes with juice 2 Tbs. tomato paste 1 red pepper, sliced 11⁄2 cups shredded mozzarella cheese 1 Tbs. chopped parsley

Heat oven to 350°F. Coat nonstick skillet with cooking spray. Heat over mediumhigh heat; crumble in sausage and onion. Cook, stirring, until sausage is no longer pink, 10 min.; drain. Return to skillet. Stir in tomatoes with juice, paste, pepper and 1 ⁄2 cup water. Bring to a boil; cover. Reduce heat to medium-low; cook 10 min. Toss with pasta. Transfer to baking dish. Top with cheese; bake until melted, 10 min. Top with parsley.

Servings: 8. Active time: 20 min. Total time: 40 min. Calories : 352 Protein : 16g Fat: 14g (5g sat.) Chol.: 33mg Carbs.: 42g Sodium : 503mg Fiber: 3g Sugar: 6g