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, 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:

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!) Disappointed smile But I easily could have eaten five times this much…it was that good.


Garlic bread (x2) Winking smile


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? Winking smile


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! Smile

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. Winking smile


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


Congratulations, Kristen! Smile


*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?


  1. says

    Oh that all looks so great!

    I have a go-to appetizer. It’s basically a baked cheese dip, but with some unusual ingredients and you serve it with melba toast crackers…I might have to post the recipe soon.
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