Oldbat, mushroom broth is my favorite, I use it as a substitute for vegetable, chicken and beef broth. It is not as sweet as vegetable broth and has a hearty flavor. I buy it by the case from Amazon, but you can get it at the grocery store also. Romy, yes, I saute the spinach. You can just wilt it or cook it until soft. I sometimes start with Pancetta or bacon, saute until crispy, then remove from pan and put on a paper towel to drain then add the mushrooms and garlic. I mix the Pancetta or bacon back in right before serving. Here is a link that might be useful: Mushroom Broth This post was edited by fishymom on Fri, Apr 11, 14 at 8:19

We don't do any grilling in the winter but in summer, if someone's coming to dinner who I know is watching calories, I often make grilled fruit desserts: GRILLED STRAWBERRY SUNDAES 1/4 cup orange juice 1/4 cup strawberry spreadable fruit 1 tsp. cornstarch 2 pint strawberries, hulled 2 cups low-fat vanilla frozen yogurt Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute. Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve. Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when serve hot. Can also be served over sliced angel food or pound cake. GRILLED PEARS WITH BUTTERSCOTCH SAUCE serves 4 4 large firm-ripe Anjou or Bartlett pears 3 Tbs. fresh lime juice 2 Tbs. sugar 1/3 cup evaporated milk (can be evaporated skim milk) 2 Tbs. firmly packed light brown sugar 2 tsp. butter (not margarine or spreads) 1/2 tsp. vanilla extract Peel the pears, halve lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so they will lie flat. In a bowl, toss the pear halves with the lime juice and sugar. Grill the pears over medium heat for 4 minutes. Turn them over, drizzle with any remaining lime mixture, and grill for 5 minutes, or until tender. Meanwhile, in a small saucepan, combine remaining ingredients. Cook directly on the grill or stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with butterscotch sauce, and serve hot or warm. GRILLED STUFFED PEACHES (serves 4) 4 large peaches 2 Tbs. fresh lemon juice 1/3 cup quick-cooking oats 2 Tbs. firmly packed brown sugar (light brown, preferably) 1 Tbs. finely chopped almonds 1 Tbs. butter, melted 1/2 tsp. cinnamon In a large pot of boiling water, cook the peaches for 30 seconds to make them easier to peel. Immediately remove and rinse them under cold water and carefully remove their skins. Halve and pit the peaches and cut a very thin slice from the back of each peach half so it will lie flat on the grill. In a medium bowl, toss the peach halves with the lemon juice and set aside. Preheat grill to medium heat. Meanwhile, combine the remaining ingredients in a small bowl. Dividing evenly, fill the centers of the peach halves with the topping. Place filled peach halves on grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Serve hot or warm. Great with vanilla frozen yogurt or ice cream.

I don't make my own hummus, we have a grocer here (Wegman's) that makes great hummus so I buy theirs. I know Sabre makes a huge variety, but I don't think it would be hard to make your own, if you can get all the ingredients. Then you can add seasonings that you and your husband like. I like the avocado hummus and the spinach and artichoke hummus on my sandwich. Try some middle eastern or kosher markets, they should have some good stuff, too. They might have a good selection of low fat/low salt foods too, since heart disease and high blood pressure afflict all of us! I found some great low fat/low sodium hot dogs at the kosher grocer here in Baltimore. Good luck

Marf, Here's a very simple, but tasty recipe: 3# boneless/skinless chicken breasts* Mrs. Dash seasoning (I prefer the extra spicy flavor) 6oz pineapple juice (Dole sells them in a 6 pack) I use an 8 x8 or 9 x9 glass pyrex baking dish. Pack the breasts in the dish. Shake Mrs. Dash over the chicken generously. Pour the pineapple juice over the chicken. Cover w/ foil wrap. Bake at 350F for 1 hour and 15 minutes. Obviously this makes a lot of chicken, but it is easily re-heated in the microwave or slice up cold for sandwiches. Chicken can be served over steamed white rice and vegetable of choice (easy option: frozen broccoli in a small bowl w/ about 1 inch of water and microwave for 2 minutes). ***Be CAREFUL when you buy the chicken breast. Don't buy any that has been 'enhanced w/ broth' as that will contain too much sodium! Around here Sanderson Farms sells chicken w/o the added broth. Kerri