Caramelized Pork Slices

This recipe was really quick to make and we ate it over No Yolk noodles with a little bit of butter and salt and pepper. The caramelized pork slices had a nice sweet flavor and the kids loved it.

Prep: 10 minutes

Cook: 15 minutes

Yield: 4 servings

• 1 pork tenderloin (1 pound), cut into 1-inch slices
• 2 teaspoons canola oil
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1 tablespoon orange juice
• 1 tablespoon molasses
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Flatten the pork slices to 1/2-in. thickness. In a nonstick skillet, brown the pork in oil over medium-high heat. Remove the pork and keep warm.
2. In the same skillet, sauté the garlic for 1 minute; stir in the brown sugar, orange juice, molasses, salt and pepper. Return pork to pan; cook, uncovered, for 3-4 minutes or until meat is no longer pink.

Nutrition: (3 ounces cooked pork) 200 calories, 6 g fat, 2 g saturated fat, 74 mg cholesterol, 355 mg sodium, 11 g carbohydrate, 1 g fiber, 24 g protein.

Brown Rice ‘n’ Apple Stuffed Turkey

We made this smaller turkey for Super Bowl Sunday. None of us like eating stuffing after it was in a bird, but we made it and put it in to help flavor the turkey. The turkey came out nice and tender and very flavorful.

Cost: About $15.50 ($1.54 per serving) - Chicken broth ($0.85), apple juice ($1.69), raisins ($1.99), celery ($1.49), apple ($1.00), 12-pound turkey ($8.40)

Prep: 1 hour

Bake: 3 hours + 20 minutes standing

Yield: 6 servings with leftovers

• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1/2 cup unsweetened apple juice, divided
• 1/2 teaspoon salt, divided
• 1 cup uncooked long grain brown rice
• 1/3 cup raisins
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 cup chopped tart apple
• 1 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1 turkey (10 to 12 pounds)

1. In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender.
2. Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt.
3. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325 for 2 3/4 to 3 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing. (Cover loosely with foil if turkey browns too quickly.)
4. Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy.

Stuffing may be prepared as directed and baked separately in a 1 1/2 quart baking dish coated with cooking spray. Cover and bake at 325 for 25 minutes. Uncover, bake 10-15 minutes longer or until heated through.

Nutrition: (3 ounces cooked turkey with 3/4 cup stuffing) 286 calories, 8 g fat, 3 g saturated fat, 51 mg cholesterol, 443 mg sodium, 37 g carbohydrate, 3 g fiber, 17 g protein.

Light Tiramisu

This dessert was so good. Tammy and I both loved it. The dessert is very creamy and light. Next time though, I’m going to try making it with chocolate mix like Nestlé's. I’m sure it will have just as good of a taste without having the coffee added.

Cost: About $8 ($1.01 per serving) - Angel Food Cake mix ($2.25), sugar-free cappuccino mix ($2.89), fat-free cream cheese ($1.25), sugar-free instant vanilla pudding mix ($0.66), light whipped topping ($0.99)

Prep: 1 hour

Chill: 3 hours or overnight

Yield: 8 servings

• 1 prepared angel food cake (8 inches), cut into 1-inch cubes
• 1/2 cup instant sugar-free cappuccino mix, divided
• 2 cups cold fat-free milk, divided
• 1 package (8 ounces) fat-free cream cheese, softened
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 2 cups reduced-fat whipped topping
• 1/2 teaspoon baking cocoa

1. Place cake cubes in an ungreased 13-in. x 9-in. x 2-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake.
2. In a mixing bowl, beat cream cheese. In another bowl, combine pudding mix and remaining cappuccino mix and milk; whisk until smooth and thickened. Add to the cream cheese; mix well. Fold in the whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

Nutrition: (1 cup) 351 calories, 6 g fat, 0 g saturated fat, 3 mg cholesterol, 797 mg sodium, 62 g carbohydrate, Trace fiber, 11 g protein.

Strawberry Slush

This was one of those recipes that sounded better than it actually was. It was no where near as good as the slush my mom makes for special occasions. This slush gave the drink more of a frothy, root beer float type taste because of the ice cream that was in it. It also didn’t seem to make that much, although the recipe said it makes 5 cups.

Cost: About $8.50 ($0.87 per serving) - Strawberries ($3.99), 50% less fat ice cream ($3.49), sugar-free strawberry gelatin ($0.40), diet lemon-lime soda ($0.79).

Prep: 15 minutes

Freeze: Overnight

Yield: 10 servings

• 1 quart fresh strawberries
• 2 cups fat-free vanilla ice cream, softened
• 1 package (.3 ounces) sugar-free strawberry gelatin
• 1/2 cup boiling water
• 2 teaspoons lemon juice
• 2 liters diet lemon-lime soda, chilled
• Additional fresh strawberries, optional

1. In a large bowl, mash the strawberries; add the ice cream. In a small bowl, dissolve the gelatin in water; stir in the lemon juice. Add to the strawberry mixture; mix well. Pour into a 1 1/2 qt. freezer container; cover and freeze overnight.
2. Remove from the freezer 15 minutes before serving. Spoon into glasses; add soda. Garnish with strawberries if desired.

Nutrition: (1/2 cup serving without garnish) 63 calories, 1 g fat, 0 g saturated fat, 0 g cholesterol, 40 mg sodium, 12 g carbohydrate, 2 g fiber, 2  g protein.

Artichoke & Spinach Dip Restaurant Style

Another Super Bowl snack. This is the first time we’ve made artichoke dip and this recipe tasted really good. I never knew canned artichokes were so expensive though. We baked it about 40 minutes to get it bubbly. Tasted the best with crackers while still warm.

Cost: About $12.25 ($1.02 per serving) - Garlic ($0.29), frozen spinach ($0.99), artichoke hearts ($3.99), Alfredo pasta sauce ($3.25), mozzarella cheese ($2.50), cream cheese ($1.25).

Prep: 40 minutes

Cook: 30 minutes

Yield: 12 servings

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

1. Preheat oven to 350 degrees F
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Tammy’s Corn Dip

This is one of Tammy’s favorite things to make for parties and we love to eat it. The recipe is super easy to mix up. We use the scoop style Fritos to dip. If you like spicier foods, you can add more jalapeno to heat things up.

Prep: 10 minutes

Chill: 2 hours

Yield: 3 cups

• 2 cans shoepeg corn
• Half of a red onion, chopped
• 2 tablespoons diced jalapenos, can
• 2 cups shredded Colby cheese
• 2 tablespoons sour cream
• 4-6 tablespoons mayonnaise

1. Mix ingredients; cover and chill for at least two hours or overnight.

Bacon Ranch Dip

This was another Super Bowl snack that we had. The dressing tasted great on vegetables and was hard to distinguish that it was low fat. Really easy to make.

Cost: About $7.50 ($1.26 per serving) - Light mayonnaise ($2.49), light ranch salad dressing ($1.50), fat-free sour cream ($1.37), bacon ($2.17).

Prep: 15 minutes

Chill: 1 hour

Yield: 6 servings

• 1/2 cup reduced-fat mayonnaise
• 1/2 cup reduced-fat ranch salad dressing
• 1/2 cup fat-free sour cream
• 1/2 cup shredded Parmesan cheese
• 1/4 cup crumbled cooked bacon
• Assorted fresh vegetables

1. In a bowl, combine the mayonnaise, salad dressing, sour cream, Parmesan cheese and bacon; mix well. Cover and refrigerate for at least 1 hour before serving. Serve with assorted fresh vegetables.

Nutrition: (1/4 cup dip) 172 calories, 11 g fat, 3 g saturated fat, 18 mg cholesterol, 542 mg sodium, 13 g carbohydrate, Trace fiber, 7 g protein.