Pineapple Upside-Down (Delicious) Disaster

I wish I had a prettier picture of this cake because I'd hate for everyone to let my lack of coordination at the critical upside-down moment and poor choice of pan steer them away from this recipe. Not only does this cake have NO added fat, but it only takes about 5 minutes to prepare and is so moist it's almost stretching to call it a solid material (hence the falling apart :) I didn't end up caring too much about the appearance once I tasted it!

Recipe

1 can pineapple rings in juice

maraschino cherries

1/4 cup brown sugar

1/2 cup shredded coconut

1 box yellow cake mix

3 eggs

1 can crushed pineapple in juice

Preheat oven to 350 degrees F. Spray the bottom and sides of a Bundt pan with cooking spray. Place the pineapple rings along the bottom of the pan, reserving the juice. Place a cherry inside each pineapple ring. Sprinkle brown sugar over the top of the pineapple and cherries, and sprinkle coconut on top of the sugar. In a large bowl, combine cake mix, eggs, crushed pineapple in juice, and reserved juice from pineapple rings. Beat 2 minutes on medium speed with mixer. Pour cake batter over coconut in the cake pan. Bake 40-50 minutes. When cake is completely cool, invert on a plate so pineapple rings and cherries are facing up.

Garlic Grilled Brussels Sprouts

Most peoples' first experience with Brussels sprouts is unpleasant. In the past they were often steamed or cooked in the microwave with little to no flavor and were soggy when served. I always thought they were gross until I learned a few different ways to cook them, like roasted and sauteed. I had never tried grilling them until today- it was perfect grilling weather and I didn't really have anything else in the house to grill. They came out perfect... crispy and full of flavor. Not your mom's Brussels sprouts! This recipe would work well with broccoli too.

Recipe

1 lb Brussels sprouts, stemmed and cut into bite-sized pieces

2 T olive oil

2 T minced garlic

1/2 T coarse-ground sea salt

Place all ingredients in a plastic zip-top bag and toss to coat sprouts evenly with oil and seasonings. Place in a grill-safe basket and place basket directly over flame in charcoal grill (or a gas grill on med-high heat). Grill for about 15 minutes, stirring a few times during cooking, or until sprouts begin to char.

Spinach, Tomato and Herb Pasta

This pasta recipe is by far one of the best in my arsenal. It's quick and easy, delicious, and can be modified a million different ways for any occasion, and is a great way to use up leftovers from your kitchen. I made today's version to take as lunches for work and use up some spinach and tomatoes I wasn't going to get around to eating otherwise.

I make this pasta at least a few times every month, but I vary the vegetables, herbs, beans and/or cheese I use depending on what I've got lying around. If I'm tired of pasta (rarely happens), I'll use some other grain like rice or barley instead. To dress it up for guests, I might add white wine, olives or capers.

Recipe

4 oz uncooked whole wheat spaghetti (enough to make 2 servings)

4 oz fresh spinach (about half a bag)

2 Roma tomatoes, diced

2 T olive oil

1 T minced garlic

1/4 cup chopped fresh parsley

sea salt to taste

Boil pasta in a large pot according to package directions. Place spinach and tomatoes in colander that will be used to drain pasta. When pasta is done cooking, pour pasta and water into colander over vegetables, allowing water to drain out of the colander. Return pasta and vegetables to cooking pot, add olive oil and toss until pasta is evenly coated. Add garlic, parsley, and salt. Stir until combined.

Baked French Fries with Old Bay Mayo Dipping Sauce

These are the best fries. Seriously. I saw the recipe a long time ago on the Oprah show and I have been making these fries ever since. They are super easy and always seem to turn out right. Here I have featured the "plain" version of these fries, but they are delicious seasoned many different ways. Many people like fries seasoned with Lawry's seasoned salt. They are also great sprinkled with malt vinegar, which is the way the British eat their fries.

I season these fries in many different ways and use many different dippers with them, depending on my mood, but my favorite dipper is definitely Old Bay Mayo. I first tried this at a restaurant in Washington, D.C. called the Good Stuff Eatery. The menu consists mostly of burgers, fries and shakes, but they are the most incredible burgers, fries and shakes you will ever eat! I remember actually having dreams about the food I ate there for weeks after the fact. Anyway, whenever I feel like a calorie splurge with my fries, I make this sauce and remember my great meal in D.C.

Baked French Fries

2 lb russet or Yukon gold potatoes, julienned

1/4 cup olive oil

salt and pepper to taste

Preheat oven to 375 degrees. Coat a baking sheet with nonstick cooking spray. Place all ingredients in a Ziploc bag and shake to coat potatoes evenly. Spread potatoes in a single layer on baking sheet and bake for 45 minutes or until edges are golden brown and crispy.

Old Bay Mayo

2 T mayonnaise

1 t Old Bay seasoning

Place ingredients in a small bowl and mix thoroughly.

Diabetic-Friendly Key Lime Pie

I made this pie for my dad's birthday. Normally I prefer to use the most natural ingredients possible, but when I cook for my dad, who is diabetic, I have to shave off as many calories as I can. While I'm not a proponent of eating tons of sugar substitutes, I do believe Splenda tastes decent and has its place in most American diets. Cooking with Splenda can be tricky, as it is many times sweeter than sugar. It's always best to add less Splenda than the recipe calls for, then add more to taste. This Key lime pie came out delicious despite the fact that I cut many corners to save calories.

Recipe

Crust

1.5 cups graham cracker crumbs

3 T melted butter

1 egg white

Spray a 9-inch pie pan with cooking spray. Combine all ingredients in a bowl. Press into sides and bottom of pie pan. Bake at 350 for 7 minutes.

Filling

1/2 cup Key lime juice

1 can fat-free sweetened condensed milk

1/2 cup fat-free sour cream

10 packets Splenda

Combine all ingredients in a large bowl. Pour into prepared graham cracker shell and bake at 350 for 5-8 minutes. DO NOT overbake! Chill for at least three hours in refrigerator before serving. Serve topped with sugar-free whipped cream.

Sugar-free whipped cream

1 cup heavy cream

5 packets Splenda

1 t vanilla

Place all ingredients in bowl of stand mixer. Beat on high until cream reaches whipped cream consistency.

Honey Vanilla Granola

Everyone loves a hearty, home made breakfast, and there are few things as delicious as warm granola fresh from the oven. Try this some Sunday instead of the usual pancakes. It's just as delicious, but also full of healthy ingredients, and only takes about 5 minutes to assemble. I like mine over good vanilla yogurt with fresh blueberries.

Recipe

1.5 cups rolled oats

1 cup nuts, any variety (here I used walnuts and cashews, because that's what I had on hand)

1 cup dried fruit, any variety (I used raisins and dates)

3/4 cup shredded coconut (optional)

1/4 cup olive oil

1/4 cup honey

1 t vanilla

1/2 t salt

Preheat oven to 250 degrees F. Spray a 9x13 baking dish with cooking spray. In a large bowl, combine oats, nuts, fruit, and coconut. In a separate bowl, combine olive oil, honey, vanilla and salt. Add oil/honey mixture to oats mixture and stir until thoroughly combined. Spread mixture evenly in baking dish. Bake at 250 degrees for 1.5 hours, stirring every 15 minutes.

Spring Gnocchi with Lemon-Thyme Sauce

When I start seeing asparagus in the stores in early spring, this is always the first thing I make. This recipe is light, nutritious, and tastes like sunshine, making it especially pleasant at this time of year. I usually use pasta, but I had some gnocchi to use up, so I did that instead. This dish is elegant and impressive enough to serve to guests, but only takes a few minutes to make... what could be better?

Recipe
16 oz packaged gnocchi (or 1.5 cups uncooked pasta)
1 can cannellini beans, drained and rinsed
1 cup peas, fresh or thawed frozen
1/2 bunch asparagus, cut into 2 inch pieces
2 T olive oil
juice of 1/2 lemon
2 t fresh thyme, chopped
Parmesan cheese (optional)

Place asparagus, beans and peas in colander in sink. Cook gnocchi according to package directions. Pour excess water from cooked gnocchi into the colander containing the vegetables. Place vegetables and gnocchi back in pan. Add oil, lemon juice, and thyme and stir to coat evenly. Serve topped with cheese, if desired.