You Have Got To Try These Recipes

Holy cow…I had one fantastic meal tonight!

Earlier this evening, Jay and I had my parents over for dinner. I always know it’s a safe bet to go Italian when my parents are around, so I decided to go that route. Italian food is always ok in my book, too.

Here’s the spread:

A simple veggie salad

Store-bought garlic bread (which was absolutely COVERED in garlic butter, and absolutely AMAZING at that!)

And the main course: Baked Pasta with Sausage, Tomatoes, & Cheese

This meal was out-of-this-world! I’m telling you, if you are looking to make an Italian, one-dish casserole at any time in your life, this has got to be it.

I found the original recipe on myrecipes.com, which actually turned out to be a Cooking Light recipe. I followed the original recipe fairly closely, with a few modifications to better suit our tastes. Here’s my version:

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My plate:

Lots of salad, drizzled with my current salad dressing obsession.

I tried my best to keep my portions in check with the pasta, to try to curb any tummy troubles. So far, so good (knock on wood!) But I easily could have eaten five times this much…it was that good.

Garlic bread (x2)

Again, I also probably could have eaten half the loaf of garlic bread, but I knew I had to save room for dessert…

How could I not save room for THIS???

YUMMM, right?

I created this low-fat chocolate strawberry trifle, which really couldn’t have been simpler to make. I simply layered a store-bought chocolate angel food cake, sugar-free chocolate pudding, frozen strawberries, non-fat strawberry yogurt, and fat-free whipped topping.

In case you want to try to re-create it for yourself, here’s the exact amounts I used:

Low-Fat Chocolate Strawberry Trifle

• 1 store-bought chocolate angel food cake, cut into 1-inch cubes
• 2 boxes sugar-free chocolate instant pudding, prepared with skim milk
• 1 6oz. container non-fat strawberry yogurt
• 3/4 bag frozen sliced strawberries (not in juice/syrup)
• 1 tub fat-free whipped topping

Layer all ingredients in the order above into a trifle bowl. Refrigerate at least 30 minutes. ENJOY!

Luckily, I was quite happy with the way it turned out, it was a hit with everyone, AND there’s plenty of leftovers. Mwaaahahaha.

I may or may not have gone back for seconds…I’ll let you decide.

So finally, before I go it’s time to announce the winner to the “Gift Card & Cookies Giveaway”

Congratulations, Kristen!

*Please email me with your shipping info, along with your cookie of choice to sweettoothcourtney[@]gmail[.]com.

Hope ya’ll had a great Tuesday!!

Question for the Evening:

Do you have a favorite go-to recipe when company comes over to eat?

Tagged as: baked pasta with sausage tomatoes and cheese, giveaway winner, low fat cooking, low-fat chocolate strawberry trifle, recipe