All growls and scowls concerning food preparation usually fade away during the start of warmer-weather grilling season. Barbecuing cuts time and ups some benefits (much fat drips away when meats cook; though try not to blacken it, as there are health questions about that).

Of course, it's fun, too, frolicking outside with friends and family. Often that distraction takes away the incentive for healthful side dishes that are instead replaced with bowls of chips and store-bought fatty salads, like potato and coleslaw.

Ten-second solutions abound, though. It takes just moments from sunning and funning to grow your grilling menu repertoire with tempters, like a grilled salad whose dressing is warmed, too, and toasty barbecued pound cake (known by glycemic index experts for causing less of a glucose reaction in the body than most other "sweets") outfitted with melting lemon sugar-free sorbet and fresh strawberry sauce.

Cooking can be easy, nutritious, inexpensive, fun and fast, as the following savvy suggestions prove. The dishes are delicious evidence that everyone has time for tasty home cooking and, more importantly, the healthy family time in the kitchen that goes along with it!

Another benefit: You effortlessly become a better cook, since there are no right or wrong amounts. These are virtually can't-go-wrong combinations, so whatever you choose to use can't help but draw "wows" at both indoor and outdoor dining tables.

—Mini Pizzas with Maxi Pizzazz: Place store-bought appetizer-size frozen pizzas on grill and grill a mixture of sliced fresh vegetables in aluminum foil at the same time. Carefully add the vegetables for the last minute of grilling atop the pizzas and sprinkle with freshly grated Parmesan cheese and crushed dried red pepper.

—Sassy Salad: Prepare and toss a multi-vegetable salad, place in a grill basket, sprinkle lightly with barbecue rub for seasoning and heat on grill for 2 minutes, or until vegetables are warm. Also slightly warm vinaigrette dressing on the grill, either in a small grill-safe container or in a sturdy "bowl" you prepare from aluminum foil.

—Cobble This Creative Corn: Grill corn on the cob and carefully roll in a mixture of room-temperature honey butter that will become warmed by the corn. Sprinkle the rolled corn lightly with cayenne pepper and curry powder.

—Potato Salad to Warm Your Soul: Cut red potatoes into quarters and wrap in aluminum foil along with sliced red onion, green bell pepper, celery and fresh cilantro. Mix with low-fat mayonnaise, lemon-pepper salt substitute and dried rosemary, and grill until potatoes are cooked.

—Stuffed for Success: Add your healthful side dish right to your burger by, before cooking, filling its middle with foods like minced red onions and diced mushrooms that have been brushed with Worcestershire sauce. Cook until the thickest part reaches a USDA-recommended temperature of 160 F.

—Toasted Marshmallow Fruit Tempters: On a grill-safe tray or aluminum foil, grill peeled slices of oranges, kiwi and grapefruit. Toast marshmallows until blackened (or just heat if there are not flames) and serve gooey warm marshmallows over fruit.

—Pounds of Icy-Hot Perfection: Grill slices of pound cake on both sides until toasty. On plates, top the warm cake with sugar-free lemon sorbet and fresh or frozen strawberries you have pureed into a sauce in the blender.

VEGETABLE-STUFFED BURGERS

2 pounds ground beef (see Note)

1 cup shredded mozzarella cheese

1/3 cup finely chopped green bell pepper

1/3 cup finely chopped tomato

3 fresh mushrooms, finely chopped

2 green onions, finely chopped

1/2 cup barbecue sauce

1 tablespoon sugar

4 whole-grain hamburger buns, split

Yields 4 servings.

Shape beef into eight patties. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and onions. Top half of the patties with the vegetable mixture. Cover with the remaining patties and firmly press edges to seal.

Grill, covered, over medium heat or broil 4 inches from the heat for 3 minutes on each side. Brush with barbecue sauce and sprinkle with sugar. Grill, covered, or broil 5 to 6 minutes longer on each side or until a thermometer reads 160 F and juices run clear, basting occasionally. Serve on buns.

Note: Many grilling experts say selecting beef that is 80 percent lean, rather than higher numbers, can mean juicier burgers.

—Adapted from TasteOfHome.com

Photo courtesy of TasteOfHome.com

Vegetable-stuffed burgers are a wise way to make grilling healthier.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.