Easy Stuffed Mushrooms

Last weekend, my husband and I went out to celebrate our anniversary. Yes, it was a few weeks late, but you do what you can....

I loved the appetizer we enjoyed and decided to come up with an Easy Stuffed Mushrooms replica of our delicious starting course!

Ingredients:

12-15 large firm mushrooms, gently washed
1/2 pound ground sausage
1/2 c. shredded mozzarella cheese
1 T. chopped rosemary
1 t. salt
1 t. pepper
1/4 c. chopped green onions

Directions:

Wash mushrooms, trim off stems and set aside
In a medium skillet, brown sausage, about 6-8 minutes over medium heat.
Add chopped mushroom stems, rosemary, salt and pepper. Stir.

Place mushrooms on a greased baking sheet, cap-side down. Place 1/2 t. sausage mixture into each mushroom and sprinkle with mozzarella cheese. Bake at 375 for about 6-7 minutes. Remove from heat and then sprinkle with chopped green onions.

Delicious! And low-fat!

Classic Fruit Salad

There are so many fruit salad recipes out there, and I always wonder why people feel inclined to add to the sweet, juicy goodness with (IMHO) unnecessary ingredients. That's why I come back time and again to this Classic Fruit Salad recipe.

Fruit salad is always in season, so to speak. Whether enjoyed as a side at a BBQ or family picnic, its easy to prep and the kids always like it!

Ingredients:
3 c. freshly chopped fruit (your choice) - I recommend cantaloupe, watermelon, apples, blueberries, grapes and/or strawberries - bananas are good, but tend to brown
1/4 t. cinnamon
1 t. sugar
1 T. lemon juice

Directions:

Place chopped fruit in a serving bowl, sprinkle cinnamon and sugar over the top. Add lemon juice and stir a few times to combine.

I suggest you fill up on this classic fruit salad instead of fatty potato chips!

Carrot and Raisin Salad

This recipe is a classic one from my childhood. Since I don't have the recipe handy, I'm just going to make it up from memory. With only three ingredients, its easy and inexpensive. And - most kids like it!

You'll use this recipe as a side dish for BBQs, or even another great tasting dish for wedding or baby showers.

Let nostalgia reign. And good eyesight (from the carrots) will be a wonderful side effect.

Ingredients:

2 1/2 c. shredded carrots (use full-sized carrots and a grater)
3/4 c. raisins
3-4 T. light mayonnaise

Directions:

Grate the carrots into a large bowl. Add raisins, mayo and combine.

Serve immediately, or refrigerate until mealtime. This is a great salad to prepare ahead of time. 12-24 hours will allow the flavors to combine well. Keeps in the fridge for about 2-3 days.

Sweet, healthy goodness!

Mediterranean Vegetables

If you love stir-fried vegetables, you'll enjoy Mediterranean Vegetables even more! This recipe is made on your stove top and is delicious as a side-dish, or stirred into cooked pasta for a great, low-calorie vegetarian meal. This will make about 6 servings.

With spring in the air, people are starting to plant their gardens. Just harvest your fresh veggies and herbs, then stir this up. So easy, fresh and delicious.

Ingredients:

2 c. sliced zucchini
2 c. sliced sweet peppers (green, yellow and/or red)
2 c. chopped broccoli
2 cloves chopped garlic
1 T. chopped fresh basil and/or fresh oregano
1/4 t. fresh ground pepper
1/4 c. chicken broth
3 medium tomatoes, chopped
salt to taste

Directions:

In a large pot or Dutch oven, combine zucchini, peppers, broccoli, garlic, herbs, pepper and broth. Bring to boiling, then cover and reduce heat. Simmer for 7-8 minutes, stirring occasionally.

Stir in tomatoes at the end. Salt to taste.

For a main dish, add to 2 c. cooked pasta (I prefer whole wheat), add 1-2 T. olive oil and 1/4 c. fresh shredded Parmesan cheese. Hot, for a main dish; cold for a great tasting pasta salad.

Don't you just love fresh veggies?