Ingredients
4 whole portabella mushrooms
2 tablespoons fresh Italian parsley, coarsely chopped
2–3 links mild Italian chicken (or pork) sausage, 8 oz
1 (8.8-oz) pouch pre-cooked brown rice
1 cup shredded mozzarella cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup whipped cream cheese
1 1/2 cups tomato basil pasta sauce

Prep

• Preheat oven to 400°F.
• Remove stems and gills from mushrooms (be careful not to break mushrooms).
• Chop parsley.
• Remove casing from sausage (wash hands).

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Place sausage in pan; cook 3–4 minutes, stirring to crumble sausage, or until no pink remains. Remove pan from heat.
2. Stir in rice, parsley, both cheeses and cream cheese. Fill mushrooms with sausage mixture; place on baking sheet, stuffing side up. Bake 10–12 minutes or until hot and cheese has melted.
3. Place pasta sauce in small saucepan on medium-high; bring to a simmer. Serve sauce with mushrooms.

CALORIES (per 1/4 recipe) 390kcal; FAT 16g; CHOL 85mg; SODIUM 1170mg; CARB 32g; FIBER 4g; PROTEIN 26g; VIT A 20%; VIT C 15%; CALC 40%; IRON 15%

Ingredients
1 (5-oz) bag spring mix salad blend
3/4 cup shredded mozzarella cheese
3/4 cup slivered almonds
2 cups cherry tomatoes
1/4 cup Italian salad dressing

Steps

1. Place salad blend, cheese, and almonds in salad bowl. Cut tomatoes in half; add to salad.
2. Add dressing; toss and serve.

CALORIES (per 1/4 recipe) 240kcal; FAT 19g; CHOL 15mg; SODIUM 340mg; CARB 10g; FIBER 4g; PROTEIN 10g; VIT A 50%; VIT C 25%; CALC 20%; IRON 10%