EASY SKILLET PENNE PASTA 

8 oz. penne pasta, uncooked
8 oz. fresh mushrooms, sliced
1Tbsp.  olive oil
1 (14-1/2 oz.)  can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
2 tsp. dried basil
1/4 teaspoon salt
1/2 cup crumbled feta cheese

Cook pasta according to package directions. While pasta is cooking, sauté mushrooms in olive oil for 5-6 minutes. Add the diced tomatoes, tomato sauce, basil and salt; simmer for 5 more minutes. Drain pasta and add to the skillet. Stir in cheese; heat through. 

EASY CAESAR SALAD


1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper

Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.