I discovered this recipe a number of years ago at Kraft. It has become one of my husbands favorites. I marinate the salmon in the dressing for about an hour before cooking. I also use any brand of sundried tomato vinagrette dressing that is available at my local market. I usually do not serve anything else with it as the spinach tomatos and mushrooms make it a filling dish.
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
Make It

HEAT oven to 375°F.

PLACE fish fillets, skin-sides down, in 13×9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

I originally found this recipe over at Kraft.  As with all of my recipes I alter the seasonings to my taste.  I season my meat with the Mrs dash no salt steak seasoning.
Prep Time: 5 min
Total Time: 25 min
Makes: 6 servings, 1 cup each

Ingredients

1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) BREAK STONE’S or KNUDSEN Sour Cream

Directions

BROWN steak with onion in hot oil in large skillet. STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender. STIR in sour cream; cook an additional 2 min., stirring occasionally.
KRAFT KITCHENS TIPS

Round Out The Meal
Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing, such as CATALINA.

Vegetable Beef Stroganoff
Omit mushrooms. Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables with the noodles.

I originally found this over at Kraft. I have not made it in a while but, think I may try again soon.
Cheesy Chicken and Vegetable Bake
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, about 1-1/3 cups each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup hot water
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) low-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1-1/4 cups KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

PREHEAT oven to 400°F. Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of 13×9-inch baking dish; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
PLACE chicken over dry stuffing mix in baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with the prepared stuffing.
BAKE 30 min. or until chicken is cooked through.