Lemony Fruit Trifle

Ever messed up a recipe and realized the messed-up version was better? heh...This is the perfect spring dessert. You can use whatever fruits you like. My version is below. It originally called for coconut cream pudding and a can of crushed pineapple to mix into the topping. I liked the lemon better, and the whole thing was completely devoured. It was most definitely a hit. :) Amounts for the fruit are guesstimates. I didn't measure; I just layered them into the bowl until they looked pretty. Also, I don't recommend using fat-free half & half or sour cream; over time, the topping will start to separate if you do. Skim milk, however, is fine.

Lemony Fruit Trifle

2 c. red seedless grapes
1 fresh pineapple, chunked (or 2-3 cups canned & drained chunked pineapple)
1 pint blueberries
6 sliced kiwifruit
2-3 c. strawberries, sliced

topping:
1 1/4 c. milk
1/2 c. half & half
1/2 c. sour cream
1 + 1/2 3.4-oz pkg lemon instant pudding
1 c. shredded coconut


Layer fruit in large serving bowl as desired. In a medium bowl, whisk together milk, half & half, and sour cream until smooth. Add pudding mix and beat with a mixer on high speed for 2 minutes, or until it begins to thicken. Pour over fruit. Garnish with coconut.

Serves 10-12.

Asian Broccoli Slaw

This is really good, easy to put together, and refreshing for hot summer days! You can sprinkle on chopped cashews right before serving, if you like.

Asian Broccoli Slaw

1 16-oz bag broccoli slaw
1 lb cooked chicken, shredded
1 red pepper, julienned
1 cup sliced scallions

1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp sugar (or 3 pkts splenda)
2 garlic cloves, minced
1 tsp freshly grated gingerroot
2 tbsp olive oil
1 tsp sesame oil

In a large bowl, combine first four ingredients. In a medium bowl, combine all other ingredients and whisk until well-mixed. Stir into broccoli mixture until coated. Serves about 6.

Cajun BBQ Rub (for Pork Tenderloin)

This rub is so good! I do leave out the sage because I don't care for the taste of it. It would work on chicken, too.

Cajun BBQ Rub

lime juice
2 tsp fresh lemon juice
2 tsp paprika
1 tsp packed light brown sugar
1 tsp celery seed
1 tsp ground cumn
1 tsp ground sage
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 1/4 lb lean pork tenderloin, fat trimmed away
2 sprays cooking spray

Rub lime juice over the pork tenderloin. Mix the remaining ingredients in a small bowl with a fork, then pat gently onto the tenderloin, coating evenly.

Broil 5-6 inches from heat, turning once, until meat thermometer reads 160, about 14 minutes

or

To grill, spray grill rack with nonstick spray and preheat grill to high. Set tenderloin directly over heat and grill, turning once, until 160, about 12 minutes.

Transfer tenderloin to a cutting board; let stand 5 minutes before slicing into 1/2-inch rounds. Serves 4.

Chicken with Sausage and Capers

I bought my first-ever jar of capers for this dish. I had no idea the little buds were so salty! Be sure you rinse them well, or it will overpower the meal - which, by the way, is quite delicious. I added a bit more tomatoes than originally indicated, mostly because I looooove tomatoes, and I absolutely believe you can never have too many. I also couldn't find hot Italian sausage, so I used sweet sausage and added some cayenne. This reheats well, and although I ate it as is, it would be good with roasted potatoes or rice.

Chicken, Sausage, and Capers

2 tsp olive oil
3/4 lb boneless skinless chicken breasts, cut in 1-inch pieces
1/4 lb hot Italian turkey sausage, cut in 1/2-inch slices
2 tbsp red wine vinegar
2 bell peppers, any color, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 15-oz cans fire-roasted diced tomatoes
1/2 c low-sodium chicken broth
2 tbsp capers, rinsed and drained
2 tbsp grated Parmesan cheese, optional

In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through. Transfer to a bowl with a slotted spoon. In the skillet, cook the sausage, stirring frequently, until cooked through and browned. Pour in vinegar and cook until liquid evaporates. Add bell peppers, onion, garlic, and oregano; cook, stirring, until peppers are tender.

Stir in tomatoes, broth, and capers; bring to a boil. Return chicken to skillet and sprinkle in cheese. Reduce heat and simmer until sauce thickens slightly.

Serves 4.
220 Cal, 8g fat, 13g carb, 2g fiber, 24g protein.