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.