Posted in Bake, Cooking Styles/Techniques, Easy, Fruits, Side dish, Side Dishes, Tips/Hints, Vegetarian

Thanksgiving Fruit & Nut Stuffing

This is a recipe I have been making for over 20 years. It never fails and is always a crowd favorite. It is called Thanksgiving stuffing but trust me, it is great anytime of the year and it works with pork, chicken or steak. Stuffing…it is not just for turkey anymore!!


Serves 14

Preheat oven 375o

Estimated Calories per serving: 208

Fat Grams: 2


2 Tablespoons low calorie/low fat butter spread

1 onion, chopped

2 apples, peeled, cored & chopped

3 ribs celery, chopped

3.5 ounces roasted chestnuts, chopped

½ cup dried cranberries, chopped

2 ¼ – 2 ¾ cups chicken or vegetable broth

1 teaspoon poultry seasoning

½ teaspoon onion powder

½ teaspoon nutmeg

1 – 16-ounce bag herb seasoned stuffing


  1. Coat large saucepan with cooking spray and melt 1 Tablespoon butter spread on medium high heat.
  2. Add chopped onion, cover and sauté for 3 – 5 minutes until onion is soft but not browned.
  3. Add apples and celery and sauté for another 3 – 5 minutes until apples and celery are softened.
  4. Add chestnuts, cranberries and broth.  Stir in poultry seasoning, onion powder and nutmeg.
  5. Turn off heat and add stuffing and mix until all the stuffing is moistened.  If the stuffing is a bit dry, add a little more broth a time until all of the bread is moistened.
  6. Spoon stuffing into a large baking dish and bake, covered, for 45 minutes.
  7. Uncover stuffing, spread 1 Tablespoon butter spread on top and bake, uncovered for another 5 minutes.
  8. Serve hot with your meal.
Posted in Bake, Dessert, Fruits, Sauces, Tips/Hints

Healthy desserts…

Most desserts get a bad reputation because they are made of a lot of butter, sugar and other stuff that is usually a “no no” when we are trying to watch what we eat.  But let’s face it, if you’re like me where dessert is the favorite course of a meal, it’s hard to just say no every day.  Here is something that I made today that at least includes fruit and oatmeal and is “Delicious & Light”.

Happy Baking!!

Dark Cherry Bars

Serves 12

Preheat oven 350o

Filling Ingredients:

1 – 16 ounce bag of frozen dark pitted cherries – defrosted

¼ cup Chambord (raspberry liquor)

¼ cup cornstarch

¼ cup sugar

Topping and Crust:

1 cup flour

1 cup oatmeal

2/3 cup brown sugar

½ cup low calorie butter spread

1 teaspoon cinnamon

¼ teaspoon baking soda

Filling Directions:

  1. Place pitted cherries into a food processor and puree until chunky.
  2. In a saucepot, stir in Chambord with cornstarch.  Add cherries and sugar and cook until thick and bubbly (about 10 minutes).  Mixture should be about as thick as a fruit preserve.  Remove from heat and allow to cool.
  3. Prepare crust and topping: In a mixing bowl, combine flour, oatmeal, brown sugar, cinnamon and baking soda and stir until combined.
  4. Add melted butter spread and stir until the mixture resembles coarse crumbs.
  5. Spray a 9 X 9-inch baking pan with cooking spray.  Press half of the oatmeal mixture into the bottom of the baking pan, Spoon the filling on top then add the remaining oatmeal mixture on top.
  6. Bake for about 35 minutes.
  7. Allow to cool then cut into 12 squares and serve.
Posted in Bake, Beef, Breakfast, Dessert, Easy, Fruits

Apple Bread with Maple Syrup Glaze

Apple Bread with Maple Syrup Glaze

Preheat oven 350o

Serves 12

Prep Time: 10 minutes

Cook Time: 55 -60 minutes

Estimated Values Per Serving:

Calories: 195                                                Fat: 2 grams

Apple Bread with Maple Syrup Glaze


1 ½ cups flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon nutmeg

1 cup sugar

1 cup cored, peeled and grated apple

2 tablespoons cooking oil

2 tablespoons unsweetened apple sauce

¼ cup egg substitute


  1. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg.
  2. In another bowl, whisk together sugar, grated apple, cooking oil, apple sauce and
    egg substitute.
  3. Add flour mixture to apple mixture and stir until combined.
  4. Coat a 8X4X2-inch loaf pan with cooking spray and spoon batter into pan.  Bake for 55 – 60 minutes or until an insert
    toothpick comes out clean.
  5. Spoon on maple syrup glaze after apple bread has cooled.

Maple Syrup Glaze:

1 1/4 cup confectioners’ sugar – sifted

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup

Skim milk (1 – 2 tablespoons)


  1. In a bowl, combine confectioners sugar and vanilla.
  2. Gradually whisk in maple syrupand enough milk to make a coating consistency.


Posted in Cocktails, Easy, Fruits

Apple Cider Cocktail

To all the football mom friends,

Here is to keeping warm during those long practices:

1/2 gallon (8 cups) apple cider

1 tablespoon mulling spices

3 – 4 cinnamon sticks

1 1/2 cups Goldschlager liquor


1. Heat apple cider, mulling spices and cinnamon sticks until  almost boiling.

2. Remove from heat and add Goldschlager liquor.

3. Pour into cups/mugs and enjoy.

If you are entertaining at home and have a crock pot, put apple cider, mulling spices and cinnamon sticks in crock pot and heat on high for anout 1 hour.  Reduce  heat to low and add Goldschlager.


Posted in Dessert, Easy, Fruits, Uncategorized

Easy Strawberry Angel Food Cake


I know it has been too long since I have posted a new fun recipe to try.  The summer season has left me no time to enjoy experimenting with tasty low fat recipes.   I am hopefully getting back into the groove and have an easy – 5 minute – recipe that you can put together for a  BBQ you may be going to.

The other day I was going to a friend’s house and had no time to make anything so I bought:

1 Angel food cake

1 quart fresh strawberries

1 container of strawberry gel glaze

1. Rinse and slice the strawberries

2. Remove the cake from it’s container and pour strawberry glaze on top.

3. Decorate with sliced strawberries and refrigerate.

You are done – instant dessert that is sweet, delicious and fat free.


Posted in Bake, Dessert, Eggs, Fruits, Meringue, Sauces

Valentine’s Pavlova

This is a beautiful sweet treat for your love this Valentine’s holiday.  It takes a little while to prepare but you can make all of the components in advance and assemble at the last minute.  Instead of buying something at a store, add a little romance to this holiday season and bake up some love instead.


Valentine’s Pavlova

Preheat oven 300o

Prep Time: 30 minutes

Cook Time: 45 minutes + 45 minutes cool time in oven

Decorating Time: 10 minutes

Estimated Values per Serving:

Calories: 375                        Fat: 6 grams

Valentine’s Pavlova

Meringue Shell:


3 egg whites – at room temperature

1 teaspoon vanilla

¼ teaspoon cream of tarter

Dash of salt

15 drops red food coloring (optional)

1 cup sugar


  1. Cover a baking sheet with parchment paper and draw 6 hearts as a template for the shells.  Turn over parchment paper and set onto baking sheet.
  2. In a electric mixer, add egg whites, vanilla, cream of tarter, salt and food coloring.  Beat on medium speed until soft peaks form (the tips curl).  Slowly add the sugar, one tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up).
  3. Spoon meringue into a pastry bag fitted with a wide tip and pipe the meringue onto the parchment paper, using your heart drawing as a guide.  Build the sides of the hearts up so they form a shallow cup.  Save a little of the meringue to create 6 rosettes on the parchment paper between the hearts.
  4. Bake for 35 minutes then turn off the oven, keep the door closed, and let stand in the oven for at least 45 more minutes.
  5. Remove the meringues and cool.

Chocolate Ganache hearts:


1 (6 ounce) bag of semi-sweet chocolate chips

1 tablespoon Chambord liquor

2 tablespoons fat free half and half


  1. Spray a silicon heart or chocolate heart mold with cooking spray and refrigerate until ready to use.
  2. Place chocolate chips in a small bowl and add Chambord.
  3. Heat  the half and half until steaming hot.  Pour the half and half into the chocolate mixture and mix until all the chocolate is melted.
  4. Pour chocolate mixture into the molds.  Refrigerate until form.

Raspberry Sauce


1 bag ( ounces) frozen raspberries – defrosted

2 tablespoons Chambord liquor

2 tablespoons sugar


  1. Combine raspberries, Chambord and sugar in a blender.
  2. Puree for about 30 seconds until mashed.

Valentine’s Pavlova



Fat free whipped cream (from a can or whipped topping)

Meringue hearts

Meringue rosettes

Chocolate ganache hearts

Raspberry sauce


  1. Place a large heart on a dessert plate.  Spread whipped cream on one side with raspberry sauce on the other side.
  2. Place a rosette in the middle of the heart.
  3. Place a chocolate heart to one side.
  4. Serve and enjoy.


Posted in Fruits, Main Courses, Pork, Sauces

Honey-Mustard Ham Steaks and Apples

Honey-Mustard Ham Steaks and Apples

Prep Time: 10 minutes

Cook Time 30 minutes

Estimated values per serving:

Calories = 325                      Fat = 5 grams                        Points: 6

Honey-Mustard Ham Steaks and Apples


4 5-ounce ham steaks

1 large onion – cut into large pieces

2 large cooking apples – cut into large pieces

½ cup apple cider

1 tablespoon brown mustard

2 tablespoons honey

1 cup chicken broth

1 ½ tablespoons flour


  1. Heat a large skillet on medium high heat and spray with cooking spray.  Add ham steaks and cook for about 5 minutes on each side until browned.  Remove ham steaks, cover and set aside.
  2. Reduce heat to medium and add onions and apples to skillet.  Cook 5 – 10 minutes until soft and browned.  Increase heat to medium high and add apple cider.  Cook until cider is completely absorbed (about 5 minutes).   Remove from skillet and add to ham steaks.
  3. In a small bowl, whisk together mustard, honey, chicken broth and flour.  Add to skillet and, stirring constantly, cook until bubbly and thick.  Add back ham steaks and apples and onions, lower heat and simmer for 15 minutes.
  4. Spoon onto serving platter.


Posted in Bake, Dessert, Fruits

Blueberry Cobbler Cups

Blueberry Cobbler Cups

Blueberry Cobbler Cups

Preheat oven 400o

Serves 6

Estimated Values per Serving:

Calories: 100                        Fat: 1 gram                            Points: 2

Blueberry Ingredients:

¼ cup water

1 tablespoon cornstarch

2 cups frozen blueberries – thawed

1/3 cup sugar

1 teaspoon vanilla extract


  1. Whisk together water and cornstarch in a medium saucepot.  Add blueberries and sugar to pot.
  2. Cook on medium heat, stirring constantly, until thick and bubbly.  Remove from heat and stir in vanilla.
  3. Cover to keep hot.

Dough Ingredients:

1 cup flour

¼ cup sugar

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

3 tablespoons low calorie butter spread

¼ cup egg substitute

3 tablespoons skim milk


  1. In a small bowl, whisk together flour, sugar, baking powder, cinnamon and nutmeg.
  2. Add butter spread and cut butter spread until mixture resembles course crumbs.  Whisk together egg substitute and milk and add to flour mixture, stirring until moist.

Assembly Directions:

  1. Spray 6 – 4 ounce ramekins.  Spoon blueberry mixture evenly in the ramekins.
  2. Top each with dough.
  3. Set ramekins on a large baking tray and bake 20 – 25 minutes or until the dough is slightly browned and cooked through.
Posted in Dessert, Fruits

Banana Bubble Pudding

I meant to take a picture but my family ate all of this before I had the chance.


Banana Bubble Pudding

Serves 8

Prep Time: Overnight + 5 minutes

Cook Time: 10 – 15 minutes

Estimated Values per Serving:

Calories: 140                        Fat: 1 gram                            Points: 3


½ cup small or large pearl tapioca

2 bananas

3 cups skim milk

¼ teaspoon salt

1/3 cup white sugar

½ cup egg substitute

½ teaspoon rum extract

½ teaspoon vanilla extract

1 tablespoon brown sugar

1 tablespoon reduced calorie butter spread


  1. Soak tapioca in a bowl covered in water overnight in the refrigerator.
  2. Next day: Combine 1 cup milk and bananas in a food processor and puree.
  3. In a large saucepot, whisk together banana mixture, remaining milk. Salt, white sugar and egg substitute.
  4. Heat on medium low heat, stirring constantly until thickened and bubbly (about 10 – 15 minutes).
  5. Remove from heat and stir in rum extract, vanilla extract, brown sugar and butter spread.
  6. Pour into a heat proof bowl and refrigerate until cold (1 to 2 hours).
  7. Serve cold.

NOTE: I also sprinkled a little cinnamon on top before serving.

Posted in Fruits, Grilling, Main Courses, Pork, Rub

Island Grilled Pork with Pineapple Chutney

Island Grilled Pork with Pineapple Chutney

Island Grilled Pork with Pineapple Chutney

Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Estimated Values per Serving:

Calories:  250                              Fat: 5 grams                            Points: 5


2 pounds pork tenderloin

1 tablespoon jerk seasoning

1 tablespoon brown sugar

2 cloves garlic – minced

1 pineapple – cut into slices

3 shallots – minced

1 jalapeno pepper – seeded and minced

1 tablespoon fresh parsley – minced

½ teaspoon salt


  1. In a small mixing bowl, combine jerk seasoning, brown sugar and garlic.  Rub seasoning mix on pork and let marinate until  ready to grill.
  2. Heat an indoor grill on high heat, spray with cooking spray  and add pineapple slices.  Grill for 3 – 5 minutes on each side.  Remove from heat and allow to cool.
  3.  Heat a skillet on medium heat and spray with cooking spray.  Add shallots and sauté for about 5 minutes until tender.  Add jalapeno and sauté for another 3 minutes.  Remove from heat and add to a mixing bowl.
  4. Cut cooled pineapple into small bite sized pieces and add to shallot mixture.  Add parsley and salt and toss.  Let stand at room temperature until pork is cooked.
  5. Spray indoor grill again with cooking spray and heat on high.  Add pork and cook for 10 – 12 minutes on each side until cooked through (internal temperature reaches 165o).
  6. Remove pork from grill and let stand 5 minutes.  Slice pork into 12 slices and arrange on serving platter.  Spoon pineapple chutney around the pork and serve.