Toasted Asparagus Roll-Ups, Toasted Tuna Melts

Bake until sausage is well browned and completely cooked through (175°F when tested with an instant-read thermometer) and mushrooms are tender, about 20 to 25 minutes. Transfer to a warm platter and serve hot.

Nutritional information per mushroom:

Calories 61 (62% from fat) • carb. 3g • pro. 2g • fat 4g • sat. fat 1g

• chol. 8mg • sod. 109mg • calc. 21mg • fiber 0g

Toasted Asparagus Roll-Ups

These are great to serve with a hearty “meal”-type soup,

a seafood stew or main dish salad.

Makes 6 pieces – 3 servings with soup, stew or salad, or 6 appetizer servings

6asparagus spears, about 1⁄2 inch thick

1 tablespoon unsalted butter, melted

1 tablespoon extra virgin olive oil

6slices good quality sandwich-type bread, white or whole wheat

3 teaspoons freshly grated Parmesan or Asiago cheese

Trim asparagus to 51⁄2-inch lengths, and peel if desired. Bring 2 inches of water to a boil in a 10-inch skillet. Place asparagus in boiling water for 30 seconds to blanch, and remove immediately to a bowl of ice water to stop cooking. When cool, dry completely. Combine the melted butter and olive oil. Preheat toaster oven to 375°F and line the baking pan with foil.

Remove crusts from sliced bread. Use a rolling pin to flatten the bread as thin as possible. Sprinkle each with 1⁄2 teaspoon grated cheese. Place an asparagus spear to one edge of the bread and roll as a jelly roll. Repeat until all are rolled. Brush lightly with butter/olive oil mixture. Arrange evenly spaced on the prepared pan, with all tips to one side. Place the pan in the oven, asparagus tips to the front of the oven and bake for 8 minutes. Brush again lightly with more of the butter/olive oil mixture and bake for another 7 to 8 minutes. Serve hot or warm.

Nutritional information per serving:

Calories 72 (60% from fat) • carb. 6g • pro. 2g • fat 5g • sat. fat 2g

• chol. 6mg • sod. 66mg • calc. 24mg • fiber 1g

MELTED CHEESE SANDWICHES

The next two sandwiches are classic toaster-oven fare, quick and easy hot sandwiches for any time of day or night.

Toasted Tuna Melts

A classic “Retro” sandwich. Personalize the sandwich by adding your own

favorites to the tuna salad such as sliced olives, chopped dill or

sweet pickle, or chopped hard-cooked egg.

Makes 2 open-faced sandwiches

2slices good quality sandwich bread – white, wheat, rye,

pumpernickel or a sandwich-size English muffin, split

6ounces white tuna, drained well

1⁄4cup finely chopped celery

1⁄4cup finely chopped green or red bell pepper

2 tablespoons finely chopped red onion

1⁄4cup lowfat mayonnaise

3 ounces cheese – Swiss, Cheddar, Muenster, fontina, provolone (2 slices, can use lowfat cheese)

Toast bread on light setting; let cool completely. Line the baking pan with foil. Slide indicator switch to broil position.

Drain tuna and place in a medium bowl. Break up clumps with a fork. Add celery, bell pepper, onion, and mayonnaise. Stir to combine.

Divide tuna mixture evenly between the two slices of toasted bread and spread evenly. Top each with half the cheese. Arrange the sandwiches on the prepared baking tray. Broil sandwiches until golden and toasty and cheese is melted, about 3 to 4 minutes.

Nutritional information per serving:

Calories 482 (45% from fat) • carb. 26g • pro. 39g • fat 24g

• sat. fat 9g • chol. 87mg • sod. 365mg • calc. 434mg • fiber 1g