Toss the microwave pizzas! You can have a gourmet dinner in no time. Chef Chris Lee shows you how to make 4 quick, easy & delicisous after-work dinners.

MACARONI & CHEESE

With proscuitto — Not the kind you're used to!

Yields: 4 portions

Ingredients:

• 1 lb. penne pasta, dried or fresh
• 1/4 lb. prosciutto, sliced thin
• 2 tbsp bread crumbs
• 2 cups half and half
• 2 cups grated cheddar cheese
• 1 tbsp all-purpose flour
• 1 tbsp sweet whole butter
• salt and pepper

Preparation:
• Melt the butter in a medium size saucepot over low heat. Once the butter is melted add the flour and mix well, then add the half and half followed by the cheddar cheese. Make sure the cheese is incorporated well and never turn the heat above a low temperature, this will ensure no burning.
• Meanwhile, bring a large pot of salted water to a hard boil. Add the pasta and allow to cook for about 8 to 10 minutes. Once the pasta is cooked strain and add to a large bowl.
• Take the prosciutto and roughly pick bite-size pieces with your hands and add to the bowl with the cheese sauce.
• Thoroughly mix everything together and place into a baking dish.
• Sprinkle the breadcrumbs over the top and place underneath the broiler for about 2 to 5 minutes.

TOMATO BREAD SOUP

Simple soup recipe straight from Italy

Yields: 4 portions

Ingredients:

• 2 – 29oz cans of whole tomatoes – 2 lb. of fresh tomatoes can be substituted.
• 1 small yellow onion, peeled and diced
• 4 cloves garlic, sliced thin
• 1 bunch of fresh basil, leaves thinly sliced
• 1 cup white wine
• 3 tb. grated parmesan cheese
• 1 small Italian bread roll cut into large cubes, about one cup is needed
• Salt and pepper

Preparation:
• Separate the tomatoes from the juice and lightly crush the tomatoes. Heat a large saucepot over medium heat and add 1 tbsp of cooking oil. When the oil is hot, add the onions and garlic, and sweat them until tender with no color. Once the onions and garlic are translucent, deglaze the pan with the white wine and simmer for 2 minutes. Add the tomatoes and juice, and simmer again for about 10 minutes.
• After 10 minutes, add the basil and season with salt and fresh black pepper. Pour the soup into 4 bowls and garnish with the large cubes of bread and the fresh grated parmesan cheese.

HANGAR STEAK SALAD

With Organic Green Salad & Orange Wasabi Soy Dressing — Hearty salad for the whole family!

Yields: 4 portions

Portion Size: 4 oz

Ingredients:

• 1 lb. hangar steak, any type of cut can be substituted
• Prosciutto, sliced thin
• 1 lb. salad mixed greens
• 1 small carrot
• 1 tbsp grapeseed Oil
• 1 tbsp orange oil
• 1 tbsp wasabi oil
• 1 tsp Lemon juice
• 1 tsp orange juice
• 1 tsp soy sauce
• 1 tsp rice wine vinegar
• 1 tsp sake
• 1 tsp sesame seeds

Preparation:
•Grill or pan roast the hangar steak to desired temperature.
• Peel the carrot and julienne or shred on a vegetable slicer. Rinse the salad greens under cold water and pat dry. In a large bowl, mix all the wet ingredients and season well with salt and pepper, then add the salad greens and carrots. Toss everything until well coated.
• Plating: On four large plates or bowls arrange the hangar steak in slices, then tightly arrange the salad greens in the middle and garnish the plates with sesame seeds.

French Bread Pizza

With Spinach, Wild Mushrooms & Fontina Garlic Cream — Rustic recipe in no time!

Yields: 4 portions

Portion Size: 8-inch slice of French bread

Ingredients:

• 1 large loaf of French bread
• 1/2 lb. spinach
• 1 lb. wild mushrooms – Portabella, Chanterelle, Porcini, Shiitake
• 2 cup half and half
• 3 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 tbsp sweet butter
• Grated parmesan cheese
• Salt and pepper

Preparation:
• Melt the butter in a medium size saucepot over low heat. Then add the flour with the garlic and mix well. Once the flour and butter are well incorporated, add the half and half with cheese. Keep the sauce over low heat for about 10 minutes.
• Remove all the large stems from the spinach and rinse well under cold water. Heat a large sauté pan over high heat; once the pan is hot add 1 tb of cooking oil to the pan followed by the spinach. Quickly sauté the spinach for about 30 seconds then remove and place on a plate that is lined with some paper towels. Reserve.
• Clean all dirt and debris from the mushrooms by quickly rinsing them under warm water. Then heat another large pan over high heat. Once hot add 1 tbsp of cooking oil followed by the mushrooms. Quickly sauté the mushrooms for about 2 minutes. Season with salt and pepper then remove and place on a plate that is lines with some paper towels. Reserve.
• Building the French Bread: Slice the French bread in half running lengthwise down the center. Open the bread like you're making a sandwich and push flat. Drizzle the fontina sauce over the French bread, use about 3/4 of the sauce. Neatly place the spinach on the bread followed by the mushrooms. Then drizzle the rest of the sauce over the top and finish with some grated Parmesan cheese. Place the French bread under the broiler for about 2 to 5 minutes, or until golden brown.

If you have any questions, suggestions, or feedback — FNC iMag wants to hear from YOU! Just e-mail us at fncimag@foxnews.com.