Heat 1 (32-ounce) box Creamy Tomato Soup in a Dutch oven over medium heat until simmering. Add 1 (16-ounce) package frozen Outside-In Stuffed Gnocchi and cook until tender, 8 to 10 minutes. Stir in 2 cups baby spinach until just wilted, about 30 seconds. Ladle into bowls and top with olive oil and freshly ground black pepper.
Cook 1 (16-ounce) package frozen Chicken & Mushroom Pelmeni in salted boiling water until they float, 5 minutes. Drain in a colander. Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat until shimmering. Add 1 (12-ounce) package Asparagus Sauté with Onions & Mushrooms and 1/4 teaspoon kosher salt. Sauté until asparagus brightens and mushrooms and onions begin to brown, 5 to 6 minutes. Add drained pelmeni and 1 1/2 cups Alfredo Sauce, and toss to coat in the sauce and heat through, about 1 minute. Serve with freshly ground black pepper.
Heat oven to 400oF. Pat a 1 1/2- to 2-pound boneless pork loin dry with paper towels, rub with 3 tablespoons softened Roasted Garlic and Herb Butter Spread. Place in the center of a rimmed baking sheet coated with cooking spray. Roast for 20 minutes. Arrange 1 (16-ounce) package frozen Country Potatoes with Haricots Verts & Wild Mushrooms around pork loin. Roast until potatoes are crispy and pork loin registers 145oF on an instant-read thermometer, 10 to 15 minutes more. Let pork loin rest for 5 minutes before slicing and serving.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 (10-ounce) package Shaved Brussels Sprouts and cook until tender and lightly browned, 4 to 5 minutes. Stir in 2 cups refrigerated Steamed Lentils, cook until heated through, 1 to 2 minutes. Toss with 3 tablespoons Organic Toasted Sesame Dressing.
Heat oven to 400ºF. Heat a large skillet over medium-high heat. Cooking in 2 batches, add 2 (8-ounce) packages Gyro Slices in a single layer and cook until browned and hot, about 1 minute per side. Bake 1 (12-ounce) package frozen Garlic Naan on a baking sheet until hot, about 2 minutes. Layer 4 to 5 gyro slices onto each piece of naan, then spoon 2 tablespoons Tzatziki Dip on top of each one.