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Bake until sausage is well browned and completely cooked through [175°F
(80°C) 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
6 asparagus spears, about
1
⁄2 inch (1.25 cm) thick
1 tablespoon (15 ml) unsalted butter, melted
1 tablespoon (15 ml) extra virgin olive oil
6 slices good quality sandwich-type bread, white or whole wheat
3 teaspoons (15 ml) freshly grated Parmesan or Asiago cheese
Trim asparagus to 5
1
⁄2-inch (13.75 cm) lengths, and peel if desired. Bring
2 inches (5 cm) of water to a boil in a 10-inch (25 cm) 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 (190°C) 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 (2 ml) 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
favourites to the tuna salad such as sliced olives, chopped dill or
sweet pickle, or chopped hard-cooked egg.
Makes 2 open-faced sandwiches
2 slices good quality sandwich bread – white, wheat, rye,
pumpernickel or a sandwich-size English muffin, split
6 ounces (170 g) white tuna, drained well
1
⁄4 cup (50 ml) finely chopped celery
1
⁄4 cup (50 ml) finely chopped green or red bell pepper
2 tablespoons (30 ml) finely chopped red onion
1
⁄4 cup (50 ml) lowfat mayonnaise
3 ounces (90 g) 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