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Twice-baked sweet potatoes mashed with roasted garlic and sour cream. Just 6 simple ingredients for a savory side dish that brings out the natural sweetness of roasted yams.

Crispy corn tortilla quesadilla stuffed with charred corn, sundried tomatoes, red onion, and smoky melted mozzarella. Vegetarian, light, and done in 16 minutes flat.

Pan-seared chicken breasts topped with a creamy feta cheese sauce made from evaporated skim milk, chives, and crumbled feta. A lighter take on cheese sauce that still delivers rich flavor.

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.

This scrumptious chicken dish made with sherry and mushrooms can be served with noodles or rice.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Baked apples stuffed with oats and brown sugar, dusted in cinnamon, and baked in a splash of grape juice until tender and bubbling. A cozy fall dessert with no butter and a warm, spiced finish.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

Whole grilled trout marinated in soy sauce, sherry, lemon juice, garlic, and oil. One hour of soaking and 15 minutes on the grill for smoky, savory fish that's perfect for a fresh catch.

Applesauce, quick oats and raisins flavored with warm cinnamon and cloves.

Pork, chicken and shrimp fried rice, optionally with oysters!

This is one of my favorite recipe, very easy to make, and tastes very well.

Barley broth with chicken, sauteed mushrooms, ribbony leeks, and a crushed chicken liver base enriched with lemon zest and garlic. A hearty British-style soup that doubles as a stew.

I always cook this recipe for breakfasts, my kids and husband, they all love it.