Sausage & Peppers Rustica

1 lb. Italian Sausage links
1 medium bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 can (19oz) tomato basil soup (I like Progresso brand)
non-stick cooking spray

Spray large skillet with cooking spray; heat over medium high heat. Add sausage and brown on all sides, about 2 minutes. Remove sausage from pan and slice diagonally. Pour off all but 1 Tbsp drippings. Add green pepper, onion and garlic; sauté 2 min.

Stir in soup and bring to a boil. Reduce heat to low. Partially cover and simmer 10 minutes.

Serving suggestion: Place sausage over cooked linguini or egg noodles and top with the sauce mixture.

For a less fat version, wipe all the sausage drippings from the skillet and re-apply a thin layer of cooking spray before adding the vegetables to sauté.

Chicken Cordon Blue

1 Chicken breast--pounded flat
3 tbsp honey dijon mustard--divided
1 slice less sodium ham--sliced deli thin
1 slice reduced fat swiss cheese--cut in half
non-stick cooking spray

Preheat oven to 350°. Coat baking tray with non-stick cooking spray. Place chicken breast on tray and coat with 2 tbsp of honey dijon mustard. Next, layer ham slice and half of swiss cheese slice. Fold over chicken breast. Top with 1 tbsp of honey dijon mustard and other half of swiss cheese slice. Bake for 30-40 minutes until chicken is cooked through.