Dinner on the Fly

Grilled Prosciutto Asparagus

Ingredients

• 12 thin slices prosciutto (about 6 ounces)

• 1 log (4 ounces) fresh goat cheese, softened

• 96 fresh asparagus spears (1-1/2 to 2 pounds), trimmed

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Directions

• Cut each prosciutto slice crosswise in half. Spread each piece with about 1 teaspoon cheese; wrap around an asparagus spear.

• Place on an oiled grill rack over medium heat, seam side down. Grill, covered, until prosciutto is lightly browned, 6-8 minutes, turning once.

Nutrition Facts 1 serving: 27 calories, 1g fat (1g saturated fat), 10mg cholesterol, 158mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

Grilled Lemon-Garlic Salmon

Ingredients

• 2 garlic cloves, minced

• 2 teaspoons grated lemon zest

• 1/2 teaspoon salt

• 1/2 teaspoon minced fresh rosemary

• 1/2 teaspoon pepper

• 4 salmon fillets (6 ounces each)

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Directions

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

• Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

Nutrition Facts 1 salmon fillet: 268 calories, 16g fat (3g saturated fat), 85mg cholesterol, 381mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 5 lean meat.

Contest-Winning Grilled Mushrooms

Ingredients

• 2 pound medium fresh mushrooms

• 1 cup butter, melted

• 2 teaspoon onion flakes

• 1/2 teaspoon garlic salt

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• Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms.

• Grill over medium-high heat for 10-15 minutes or until tender, basting and turning every 5 minutes.

Nutrition Facts 1 cup: 77 calories, 8g fat (5g saturated fat), 20mg cholesterol, 230mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

Grilled Huli Huli Chicken

Ingredients

• 1 cup packed brown sugar

• 3/4 cup ketchup

• 3/4 cup reduced-sodium soy sauce

• 1/3 cup sherry or chicken broth

• 2-1/2 teaspoons minced fresh gingerroot

• 1-1/2 teaspoons minced garlic

• 24 boneless skinless chicken thighs (about 6 pounds)

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Directions

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.

• Drain chicken, discarding marinade.

• Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Test Kitchen TipsFor grilling, we love the moistness of chicken thighs, and they're economical, too. But use any cut of chicken you like. This sweet and savory glaze is also fantastic on pork chops. Transport yourself to Hawaii without firing up the grill! Pat chicken dry with paper towels; sear in a touch of oil in a skillet or grill pan. Transfer to a 375-degree oven for basting and baking.

Nutrition Facts 2 chicken thighs: 391 calories, 16g fat (5g saturated fat), 151mg cholesterol, 651mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 43g protein. Grilled Loaded Potato Rounds

Ingredients

• 4 large potatoes, baked and cooled

• 1/4 cup butter, melted

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup sour cream

• 1-1/2 cups shredded cheddar cheese

• 8 bacon strips, cooked and crumbled

• 3 tablespoons minced chives

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Directions

• Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer.

• Top with sour cream, cheese, bacon and chives.

Nutrition Facts 1 potato round: 188 calories, 11g fat (6g saturated fat), 26mg cholesterol, 212mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 6g protein.

Summer Buzz Fruit Salad

Ingredients

• 2 cups watermelon balls

• 2 cups fresh sweet cherries, pitted and halved

• 1 cup fresh blueberries

• 1/2 cup cubed English cucumber

• 1/2 cup microgreens or torn mixed salad greens

• 1/2 cup crumbled feta cheese

• 3 fresh mint leaves, thinly sliced

• 1/4 cup honey

• 1 tablespoon lemon juice

• 1 teaspoon grated lemon zest

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Directions

• Combine the first 7 ingredients. In a small bowl, whisk together remaining ingredients. Drizzle over salad; toss.

Nutrition Facts 3/4 cup: 131 calories, 2g fat (1g saturated fat), 5mg cholesterol, 94mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Rustic Summer Vegetable Pasta

Ingredients

• 3 tablespoons olive oil, divided

• 1 medium zucchini, cut into 3/4-inch pieces

• 1 medium yellow summer squash, cut into 3/4-inch pieces

• 1 medium onion, chopped

• 1 medium eggplant, peeled and cut into 3/4-inch pieces

• 2 cups sliced fresh mushrooms

• 2 garlic cloves, minced

• 3/4 teaspoon crushed red pepper flakes

• 1 can (28 ounces) crushed tomatoes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

• 1 tablespoon minced fresh parsley

• 3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided

• 1 package (14-1/2 ounces) uncooked multigrain spaghetti

• 1/2 cup shredded Parmesan cheese

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• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan.

• In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

• Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

Nutrition Facts 2 cups: 315 calories, 8g fat (2g saturated fat), 4mg cholesterol, 445mg sodium, 50g carbohydrate (9g sugars, 8g fiber), 15g protein.

Recommended Video Strawberry Smoothie

Ingredients

• 1 cup strawberry yogurt

• 1 cup whole milk

• 1/2 cup unsweetened frozen strawberries

• 1 tablespoon honey

• 1 pint vanilla ice cream

• 1 medium ripe banana, quartered

• Red food coloring, optional

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Directions

• Place all ingredients in a blender container; cover and process until smooth. Pour into chilled glasses; serve immediately.

Nutrition Facts 1 cup: 276 calories, 10g fat (6g saturated fat), 40mg cholesterol, 114mg sodium, 42g carbohydrate (36g sugars, 1g fiber), 7g protein.