Homemade Asparagus Pizza
Buy some fresh pizza dough at the store, roll it out super thin using a rolling pin (or wine bottle), and place on an oiled baking sheet. Drizzle with olive oil, grate some Pecorino Romano on top, then scatter chopped asparagus over the top. Bake at 500 degrees for 15 minutes, so the cheese is bubbling and the crust has browned. Finish with a healthy crack of black pepper.
Tip: Cut the dough into two pieces when you get home and freeze one half for next time. Use the leftover asparagus (because they always come in massive bundles) as your veggie accompaniment the next night for dinner. Leftover pizza? Perfect for breakfast the next morning with an egg on top.

Herbed Stuffed Chicken Breasts
1/4 cup (2 ounces) goat cheese
1/2 teaspoon chopped fresh rosemary
2 ounces Canadian bacon, finely chopped
4 (6-ounce) skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation
1. Preheat oven to 400°. 2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper. 3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices. 4. Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine.

Chicken with Cider and Bacon Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/2 cup fat-free, less-sodium chicken broth
Preparation
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. 2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. 3. Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

The Red Auerbach Pizza

1/4 C marinara sauce
1 small (4'') whole wheat pita
2 slices deli turkey, chopped
1 tbsp chopped scallion
2 tbsp part skim mozzarella
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Directions
1.
Spread the sauce evenly over the pita, and top with the other ingredients. Bake for 4 to 6 minutes in an oven preheated to 475F.

French Dip Sandwiches

1 can Pillsbury® refrigerated crusty French loaf
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup 8 oz thinly sliced cooked deli roast beef a slice of provolone cheese

1Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
2Cut loaf of dough crosswise into 4 pieces to make rolls. Place rolls seam sides down and 2 inches apart on cookie sheet. With sharp knife, cut 2 diagonal slashes, 1/2 inch deep, on top of each.
3Bake 21 to 24 minutes or until golden brown. Cool 2 minutes.
4Meanwhile, in 2-quart saucepan, mix soup and beef; heat to