Turkey Meatball Reuben Sub

From Cooking Light December 2010! Awesome sub!


2 teaspoons paprika, divided
1 1/2 teaspoons ground coriander
1 teaspoon bottled minced garlic
3/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound ground turkey
Cooking spray
4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)
1 1/3 cups packaged coleslaw
1/4 cup reduced-fat Thousand Island dressing
4 (1-ounce) slices Swiss cheese

1. Preheat broiler.

2. Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.

3. While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.

Italian Fisherman's Stew

Who doesn't love a good soup on a cold winter night! This stew is excellent! NO, it does not have a fishy taste like a lot of stews with seafood in them have! This will make you enough to eat on for 3 nights or store the rest for another day!


1/2 (1-pound) loaf peasant bread, cubed
¼ cup olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground black pepper

3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 garlic cloves, finely chopped
1 (28-ounce) can chopped tomatoes
1 cup chopped roasted red peppers
Finely grated rind and juice of 1 orange
1 tablespoon sugar
Pinch of red chile flakes
1/2 (.75-liter) bottle red wine
2 cups reduced-sodium chicken broth
4 sprigs fresh thyme
1 teaspoon salt
Freshly ground black pepper
2 pounds sea scallops, cut into halves (I used small sea scallops and did not have to halve them)
1 pound shrimp, peeled
¼ cup chopped fresh basil

1. To prepare croutons, preheat oven to 375F. Spread bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt and pepper. Set aside.
2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Sauté 10 minutes. Add tomatoes and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.
3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew. Serves 10.

Recipe by Relish Chef Jon Ashton

Super Veggie Omelet



1 Green pepper chopped

1/4 white onion chopped

1 celery chopped

3 slices of turkey bacon, crumbled

dash of salt

dash of pepper

dash of hot sauce

2 slices of colby jack cheese

4 eggs


1. Cook bacon, crumble and set aside

2. Saute pepper, onion, celery, salt, pepper and hot sauce

3. Mix 4 eggs and pour in skillet coated with cooking spray. After egg is cooked enough on one side place on half of egg the crumbled bacon, veggie mixture, and 2 slices of colby jack cheese. Retain a few spoon fulls of veggies mixture to use to spread on top of onion if desired. Fold over egg on to make an omelet and let cook until egg is throughly cooked.

Healthy Kung Pao Chicken with Coconut Jasmine Rice


Another great dish from Cooking Light December 2010. Nice and spicy, but not toooo spicy. The coconut jasmine rice was an excellent side! I used some multi vegetables instead of just the peas. I used sliced carrots, broccoli and the peas.


2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces ( I used chicken breast strip tenders cut into one inch pieces)
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch or flour
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed or a bag of multi vegetables - carrots, peas, broccoli etc
2 tablespoons chopped unsalted, dry-roasted peanuts


1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

For the jasmine coconut rice:

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.

Chicken and Black Bean Stuffed Burritos


I really loved this recipe from Cooking Light's December 2010 issue. I would put this up against some of the better Mexican restaurants I have eaten at in my time. The chicken along with the spice combo really makes the chicken delicious! This is a great weeknight meal or for me was a weekend meal when I was short on time! I served this along with the recommended salad and dressing minus the radish.


1/4 cup water
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 cups shredded rotisserie chicken breast
1/4 cup thinly sliced green onions
3/4 cup canned black beans, rinsed and drained
1/2 cup refrigerated fresh salsa
4 (8-inch) flour tortillas (I used whole wheat)
1/2 cup shredded Monterey Jack cheese
Cooking spray


1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.


Use romanine lettuce with a few slices of avacado along with this easy dressing:

2 tablespoons orange juice
2 tablespoons olive oil
1/8 teaspoon ground red pepper

Hot Corn Dip

LOVE this dip! Easy to make and a crowd pleaser! You've got to try this one!


1 (11 ounce) can Mexican corn, drained
1 (7 ounce) can of chopped green chiles, drained
1 cup grated Monterey Jack cheese
2/3 cup of grated Parmesan cheese
1/2 cup lite mayonnaise
Corn chips


1. Preheat the oven to 350 degrees. Spray a baking dish with non-stick spray.

2. In a separate bowl, mix together the corn, green chilies, Monterey and Parmesan cheese and mayonnaise. Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes, or until bubbly.

Chicken Puttanesca

Well my husband says it is official...to date this is his most favorite dish I have ever made. Loved the flavor, the spices and the way the chicken worked well in this pasta dish and I agree. It was fabulous and not difficult, you can actually make this as a mid-week dinner without spending more than 30 minutes preparing!


8 ounces uncooked refrigerated fresh fettuccine
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
2 cups tomato-basil pasta sauce (I used Ragu Light)
1/4 cup pitted and coarsely chopped kalamata olives
2 teaspoons capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with basil, if desired.

Salmon Croquettes

I cannot stress how delicious these are! Everything comes together just right in this recipe. Serve with a veggie side or a salad. (I did not picture the sauce in my picture but did make it and is delicious! Must serve it with this, it adds such an extra kick!)


1/4 cup light mayo, divided
4 teaspoons fresh lemon juice, divided
2 1/2 teaspoons Dijon mustard, divided
1/4 cup finely chopped green onions
2 tablespoons minced red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 14oz can, pink salmon
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 tablespoon canola oil
1 tablespoon chopped fresh parsley
1 teaspoon finely chopped capers
1/2 teaspoon minced garlic
1/8 teaspoon salt


1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Banana Nut Bread/Muffins

Super easy and very delicious! You can make this into a loaf or 12 muffins!


2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped


1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

2. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

3. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Roasted Winter Squash with Cornbread Stuffing


Wonderful dish! You can also use pumpkin or acorn squash. For mine I used Butternut Squash. Enjoy! This recipe serves 2.


1 medium winter squash
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup reduced-sodium vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper


1. Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
2. Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.
3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
4. Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top. Serves 2.

Green Froth Punch


This is great punch for any party! I myself made this for a halloween party just recently. (You can make the hand by putting water in a latex glove, tying, and freezing for a few hours!) This is not just a halloween punch! Great for anytime!


2 cups boiling water
1 pkg. (8-serving size) lime flavor gelatin
2 cups cold orange juice
1 (1 quart/1 liter) bottle seltzer, club soda or lemon-lime soda, chilled
Ice cubes
1 pint (2 cups/half liter) orange or lime sherbet, slightly softened
1 orange, thinly sliced
1 lime, thinly sliced


1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved.

2. Stir in juice. Cool to room temperature.

3. Pour into punch bowl just before serving. Add seltzer (or club soda or lemon-lime soda, if using) and ice; stir. Add scoops of sherbet and fruit slices to punch or place around punch bowl.

Classic English Fruity Triffle


I served this following my English Cottage Pie. This is very simple and delicious! Enjoy!


Several slices of pound cake
10 fresh strawberries
1/4 cup white sugar
1/2 cup fresh blueberries
1 banana sliced
12 maraschino cherries
1 cup of fat free vanilla pudding
1 cup of fat free whipped topping


1. Combine all fruit in bowl with sugar until thoroughly coated

2. Slice cake into squares

3. Layer in individual dessert glasses or small trifle bowl - fruit, cake, pudding, fruit, cake pudding, etc

4. Top off with whip topping and garnish with fruit if desired

English Cottage Pie


I have made some variations of these before but particularly love this recipe. I used the steam mash potatoes as a time saver and I also used turkey to cut some fat and calories and it was just as delicious if not more delicious! I served with a side of steamed snow peas.


1 tablespoon all-purpose flour
1 tablespoon butter, softened
Cooking spray
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-ounce) package cremini or button mushrooms, thinly sliced
1 pound extra-lean ground beef or turkey
2 tablespoons no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups leftover mashed potatoes (or steamable mash potatoes found in the frozen foods to save time!)
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
Paprika (optional)


1. Preheat oven to 350°.

2. Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.

3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.

Penne Rigate with Chunky Sauce


Through trial and error I came up with this sauce that I truely love. I love a textured, chunky pasta sauce and this is it! Not only can this sauce be used in this dish but it can be used on noodles or pasta. You've got to try it!


1 box of Penne Rigate Pasta
1lb ground pork
1 chopped red onion
2 chopped garlic cloves
dash of salt
dash of pepper
1 teaspoon Italian Seasoning
1 jar of sliced green olives
1 12oz can of tomato paste
1 jar of pasta sauce of your choice (I used mamas chunky by Ragu)
1/4 cup of water
2 cups of fresh mozarella or pre shredded cheese


1. Pre-heat oven to 375 degrees.

2. Cook pasta according to package, drain and set aside.

3. Brown pork, onion and garlic. Then add salt, pepper, itlian seasoning and olives, allow this to cook together with pork for 5-6 minutes. Add remaining ingredients through water.

4. Allow the sauce to cook through until it bubbles and is heated through.

5. Add Penne to sauce in large skillet or deep casserole dish, tossing the pasta with sauce until completely mixed.

6. Sprinkle cheese on top and bake for 15 minutes or until cheese has throughly melted.

Serve alone or with a tossed green salad,garlic bread, and a red wine and enjoy!

Oatmeal Pancakes


These came from Cooking Light September 2010. These were great! Much better than regular pancakes in my opinion! I sprinkled a little cinnamon over the top of mine and was great! Next time I will serve with some fresh fruit, but it just happened when I made these I was out.


1.1 ounces all-purpose flour (1/4 cup)
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
Cooking spray


1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned

Rum - Spiked Grilled Pineapple with Coconut


I love anything involving pineapple so I could no resist this dessert. This can be found in September 2010 Cooking Light. I did not use a grill - I just simply grilled the pineapple strips in a non stick skillet with the butter. I also kept some remaining rum/sugar sauce for a drizzle over top of my finished dish.


1/4 cup packed light brown sugar
1/4 cup dark spiced rum (such as Captain Morgan's)
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds)
1 tablespoon butter
2 tablespoons sweetened coconut, toasted
Low-fat vanilla ice cream (optional)

Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.

Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.

Gingery Pork Meatballs with Rice Noodles

I loved this dish! This came from the September 2010 Cooking Light. I did change things on this just a tab. My grocer did not have the WIDE rice noodles so had to take what I could get. I also added a half cup of green pepper to mine as well. This was yummy!


1/2 cup chopped fresh cilantro ( I also tried this with dried cilantro and worked great as well)
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten

8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions


1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.

3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

Sweet Potato Casserole

Another easy casserole for the holidays. Did fill in the gaps between the cornflakes with marshmellows it is just not shown in my picture.

4 1/2 pounds sweet potatoes (or you can use the canned yams to save time!)
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. (Omit this step if your using canned Yams and just mash with a potato masher)

2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving

Green Bean Casserole


Thanksgiving and Christmas are just around the corner and here is a easy and classic dish to serve. Yes, I did design a "B" on top of mine with the french onions. The "B" is the initial for my families last name - it is cute and easy to do! Try it next time you fix this recipe!


1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans (to save time you can also used canned)
1 1/3 cups French Fried Onions


1.Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2.Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with onions.
3.Bake for 5 minutes or until the onions are golden brown.

Fall Vegetable Curry


So here is another wonderful recipe from Cooking Light - October 2010 issue. This curry is great! Although I did add about 5 times the curry powder they called for and also added 1/2 teaspoon of red pepper. It was enough kick without making your eyes water. The original recipe was just a little too weak in the spice department for my liking. Also I served this over white rice.


1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
5 teaspoons curry powder (definately taste a bite and see if it has the flavor you want and continue to add teaspoons of the powder until it reaches the level you want)
1/2 cup organic vegetable broth (such as Swanson)
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Easy Kelbasa and Rice Casserole


Who doesn't love one dish meals! Here is a personal creation of my own. This is a great - middle of the week dish that only takes a few minutes to prepare. Enjoy!


1 cup of fresh or frozen chopped onions
1 cup of fresh or frozen chopped okra
14 oz of turkey or beef Kelbasa sliced
1 cup of brown rice
1 cup of chicken broth
Cooking spray


1. Preheat oven to 400 degrees

2. Spray a casserole dish with cooking spray and mix all ingredients into the dish

3. Bake at 400 degrees for 35 mintues

Spiced Pork Tenderloin with Sauteed Apples


I am an avid subscriber to Cooking Light magazine and I found this wonderful recipe in the October 2010 issue. Wonderful dish! However I have variate a few things in mine...I used apple cider vinegar versus just apple cider, it really added the punch this dish needed. After I was finished I made some extra "sauce" from a tablespoon of butter and a teaspoon of chopped shallots to pour over my finished product. This is an excellent dish! You won't be disappointed! (I served mine with a side of steamed veggies, but the recommended spinach salad would be an excellent side as well.)


1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots (can also use the pre sliced found near garlic in your grocery store)
1/8 teaspoon salt
1/4 cup apple cider or apple cider vinegar
1 teaspoon fresh thyme leaves


1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.