Lunch on the Fly

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Speedy Chicken Marsala

Ingredients

• 8 ounces uncooked whole wheat or multigrain angel hair pasta

• 4 boneless skinless chicken breast halves (5 ounces each)

• 1/4 cup all-purpose flour

• 1 teaspoon lemon-pepper seasoning

• 1/2 teaspoon salt

• 2 tablespoons olive oil, divided

• 4 cups sliced fresh mushrooms

• 1 garlic clove, minced

• 1 cup dry Marsala wine

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Directions

• Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat.

• In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan.

• In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.

• Drain pasta; serve with chicken mixture.

Nutrition Facts 1 serving: 493 calories, 11g fat (2g saturated fat), 78mg cholesterol, 279mg sodium, 50g carbohydrate (4g sugars, 7g fiber), 40g protein.

Parmesan Herbed Noodles

Ingredients

• 1-1/2 cups uncooked wide egg noodles

• 2 tablespoons shredded Parmesan cheese

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme

• 1 garlic clove, minced

• 1/4 teaspoon salt

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Directions

• In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

Nutrition Facts 1 cup: 243 calories, 15g fat (6g saturated fat), 46mg cholesterol, 444mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 6g protein.

Lemon Couscous with Broccoli

Ingredients

• 1 tablespoon olive oil

• 4 cups fresh broccoli florets, cut into small pieces

• 1 cup uncooked whole wheat couscous

• 2 garlic cloves, minced

• 1-1/4 cups reduced-sodium chicken broth

• 1 teaspoon grated lemon zest

• 1 teaspoon lemon juice

• 1/2 teaspoon salt

• 1/2 teaspoon dried basil

• 1/4 teaspoon coarsely ground pepper

• 1 tablespoon slivered almonds, toasted

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Directions

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender.

• Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 2/3 cup: 115 calories, 3g fat (0 saturated fat), 0 cholesterol, 328mg sodium, 18g carbohydrate (1g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Macaroon Apple Cobbler Especially when I'm just serving a dessert, I like to prepare this. I'll usually make it with fresh apples, but I've also sometimes used home-canned ones. —Phyllis Hinck, Lake City, Minnesota Macaroon Apple Cobbler Recipe photo by Taste of Home

Ingredients

• 4 cups thinly sliced peeled tart apples

• 1/3 cup sugar

• 1/2 teaspoon ground cinnamon

• 1/2 cup sweetened shredded coconut

• 1/4 cup chopped pecans

• TOPPING:

• 1/2 cup butter, softened

• 1/2 cup sugar

• 1 large egg, room temperature

• 1/2 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1/4 teaspoon baking powder

Buy IngredientsPowered by Chicory Directions

• Place the apples in an ungreased 9-in. pie plate. Combine sugar and cinnamon; sprinkle over apples. Top with coconut and pecans; set aside.

• To make topping, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture until blended.

• Drop small spoonfuls over apples. Bake at 350° until top is golden brown and fruit is tender, 25-35 minutes. Serve warm.

Nutrition Facts 1 each: 320 calories, 17g fat (9g saturated fat), 57mg cholesterol, 152mg sodium, 41g carbohydrate (29g sugars, 2g fiber), 3g protein.

Marinated Mozzarella

Ingredients

• 1/3 cup olive oil

• 1 tablespoon chopped oil-packed sun-dried tomatoes

• 1 tablespoon minced fresh parsley

• 1 teaspoon dried basil

• 1 teaspoon minced chives

• 1/4 teaspoon garlic powder

• 1 pound cubed part-skim mozzarella cheese

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• In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

Nutrition Facts 1/4 cup: 203 calories, 16g fat (7g saturated fat), 24mg cholesterol, 242mg sodium, 2g carbohydrate (trace sugars, trace fiber), 12g protein.

Italian Meatball Buns

Ingredients

• 12 frozen bread dough dinner rolls

• 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed

• 2 tablespoons olive oil

• 1/4 cup grated Parmesan cheese

• 1/4 cup minced fresh basil

• 1-1/2 cups marinara sauce, warmed

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Directions

• Let dough stand at room temperature until softened, 25-30 minutes.

• Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towel; let rise in a warm place until almost doubled, 1-1/2 to 2 hours.

• Preheat oven to 350°. Bake buns until golden brown, 12-15 minutes. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce.

Nutrition Facts 1 bun with 1 tablespoon sauce: 98 calories, 4g fat (1g saturated fat), 13mg cholesterol, 253mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 5g protein.

Italian Sausage Bruschetta

Ingredients

• 1 pound bulk Italian sausage

• 8 ounces mascarpone cheese, softened

• 3 tablespoons prepared pesto

• 24 slices French bread baguette (1/2 inch thick)

• 3 tablespoons olive oil

• 3/4 cup finely chopped seeded plum tomatoes

• 3 tablespoons chopped fresh parsley

• 3 tablespoons shredded Parmesan cheese

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Directions

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto.

• Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on 1 side with oil. Broil 3-4 in. from the heat until golden brown, 30-45 seconds on each side. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm.

Nutrition Facts 1 appetizer: 131 calories, 11g fat (4g saturated fat), 22mg cholesterol, 202mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 4g protein.

Shrimp Scampi

Ingredients

• 3 to 4 garlic cloves, minced

• 1/4 cup butter, cubed

• 1/4 cup olive oil

• 1 pound uncooked medium shrimp, peeled and deveined

• 1/4 cup lemon juice

• 1/2 teaspoon pepper

• 1/4 teaspoon dried oregano

• 1/2 cup grated Parmesan cheese

• 1/4 cup dry bread crumbs

• 1/4 cup minced fresh parsley

• Hot cooked angel hair pasta

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• In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.

• Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Test Kitchen TipsYou can easily use frozen shrimp. Use our guide to clean, devein and prep your shrimp. Nutrition Facts 1 cup: 395 calories, 30g fat (11g saturated fat), 177mg cholesterol, 420mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 24g protein.

Strawberry Pretzel Pie

Ingredients

• 4 cups miniature pretzels

• 6 tablespoons butter, melted

• 1/4 cup sugar

• 3/4 cup boiling water

• 1 package (6 ounces) strawberry gelatin

• 1/4 cup lemon juice

• 1 pound fresh strawberries, divided

• 2 cups heavy whipping cream, divided

• 1 jar (7 ounces) marshmallow creme

• 2/3 cup whipped cream cheese

• 2/3 cup sweetened condensed milk

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• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

• Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

• Chop half the strawberries; hull the remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow cream, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

• Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

Strawberry Spritzer

Ingredients

• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed

• 2 liters lemon-lime soda, chilled

• 1 can (12 ounces) frozen pink lemonade concentrate, thawed

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• Place the strawberries in a blender; cover and process until pureed. Pour into a large pitcher; stir in the soda and lemonade concentrate. Serve immediately.

Test Kitchen TipsMuddle (a fun term that simply means smush against the side of your glass) a few sprigs of fresh mint or basil to step this spritzer up a notch. Lighten this up by using seltzer water instead of soda. So refreshing! Nutrition Facts 1-1/4 cups: 215 calories, 0 fat (0 saturated fat), 0 cholesterol, 31mg sodium, 56g carbohydrate (53g sugars, 1g fiber), 0 protein.

Raspberry Smoothies

Ingredients

• 1 cup milk

• 1 cup fresh or frozen unsweetened raspberries

• 1 small ripe banana, cut into chunks

• 1/2 cup apple juice

• 1/2 cup raspberry yogurt

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Directions

• In a blender, combine all ingredients; cover and process until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 1 cup: 147 calories, 2g fat (1g saturated fat), 8mg cholesterol, 70mg sodium, 29g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 fruit, 1 reduced-fat milk.