MINI-MENUS:

Lasagna dinner at home

Chicken and Spinach Lasagna

1 (10-oz.) pkg. frozen chopped spinach, thawed

3 cups chopped cooked chicken

2 (10 oz.) pkgs. refrigerated Alfredo sauce

1 (10 ¾ oz.) can cream of mushroom soup

1 cup chicken broth

1/2 tsp. pepper

16 oz. shredded Italian cheese blend, divided

9 uncooked lasagna noodles

1/4 cup chopped fresh basil

Drain spinach well, pressing between paper towels. Stir together spinach, chicken, next 4 ingredients, and 3 cups Italian cheese blend in a large bowl.

Spoon one-fourth of chicken mixture into a lightly greased 6-quart slow cooker. Arrange 3 noodles over chicken mixture, breaking to fit. Repeat layers twice.

Top with remaining chicken mixture and 1 cup cheese. Cover and cook on LOW 3 1/2 hours or until noodles are done, mixture is bubbly, and edges are golden brown.

Uncover and cook on LOW 30 minutes. Sprinkle with basil. Let stand 10 minutes before serving. Makes 6 servings.

Side Salad

5 oz. pkg. mixed salad greens

2  cups refrigerated unsweetened pink grapefruit sections

2 cups diced avocado

1/2 cup sweetened dried cranberries

1/3 cup poppy seed dressing

Toss ingredients together and top with dressing. Makes 6 servings.

Garlic Bread

1/2 cup olive oil

3 Tbsp. minced or pressed garlic

3 Tbsp. chopped parsley

2 (1/2 lb.) loaves of sourdough French bread

6 Tbsp. grated Parmesan cheese

In a small bowl, mix olive oil, garlic, and parsley.

Cut loaves of bread crosswise into thirds, then cut each third in half horizontally. Brush or spoon garlic mixture generously on the cut side of each piece.

Sprinkle each piece with about 1/2 tablespoon grated Parmesan cheese. Place pieces, cheese side up, on baking sheets and broil 8 inches from heat until well browned, 3 to 4 minutes each. Serve warm. Makes 12 pieces.