STUFFED PORTOBELLO MUSHROOMS

While panko (Japanese breadcrumbs available in the Asian foods aisle at most supermarkets) works best in this dish, you can substitute freshly made coarse breadcrumbs, if necessary. Two colours of tomato give it a nice presentation, but you can use all red or yellow if you have them on hand.

4 (6-inch) portobello mushrooms, stems removed

Cooking spray

1 cup chopped red tomato

1 cup chopped yellow tomato

1 cup panko

1 cup pre-shredded part-skim mozzarella cheese

1/4 cup chopped fresh chives

1/4 tsp salt

1/4 tsp black pepper

Preheat broiler.

Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place the mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil mushrooms for 5 minutes.

Combine tomatoes, breadcrumbs, cheese and chives.

Turn the mushrooms over sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms. Broil 5 minutes or until cheese melts.

Yield: 4 servings.

Per serving: 184 calories

Cooking Light's "Easy Summer Meals," 2007, pg 51

BALSAMIC-BROWN SUGAR STRAWBERRIES

1 cup strawberries, halved

1 Tbsp brown sugar

2 tsp balsamic vinegar

1 tsp fresh mint, chopped

Toss halved strawberries with brown sugar, balsamic vinegar, and chopped fresh mint.

Let stand at room temperature for 20 minutes before serving.

Cooking Light's "Easy Summer Meals," 2007, pg 50

BELL PEPPER AND FRESH MOZZARELLA COUSCOUS

2 cups water

1 1/3 cup uncooked couscous

1/2 tsp salt

1 cup chopped bottled roasted red bell peppers

1 cup canned artichoke hearts, rinsed, drained, and chopped

1 cup chopped fresh mozzarella cheese

4 Tbsp chopped fresh basil

4 Tbsp balsamic vinegar

1 Tbsp extravirgin olive oil

1/2 tsp black pepper

Bunch kalamata olives, pitted and sliced

Bring 1/2 cup of water to a boil in a small saucepan, and gradually stir in the couscous and salt. Remove from the heat; cover and let stand for 5 minutes. Fluff the couscous with a fork. Place the cooked couscous in a medium bowl.

Add bell peppers and the remaining ingredients to couscous; toss gently to combine. Cover and chill.

Serves 4.

Per serving: 407 calories

Cooking Light's "Easy Summer Meals," 2007, pg 50