Graham Kerr's Kitchen

The baking juices of the pork tenderloin create the bas of a low-fat sauce seasoned with onion, garlic, mushrooms, wine, thyme and sage. Buttermilk mashed potatoes are then topped with a low-fat “butter” sauce.

A low-fat quiche made with corn custard and red bell peppers is surrounded by a rice and Parmesan cheese crust. Ham Sandwich Pie features the same rice and cheese crust filled with Canadian bacon, French bread, roasted peppers and corn custard.

Jumbo pasta shells are stuffed with beans, mushrooms and onions and then ladled with an easy marinara sauce; delicate angel’s hair pasta in red marinara sauce becomes the base for your favorite garnish – clams, shrimp, green olives – it’s your choice.

A quick and easy stew with potatoes, onions, tomatoes and mushrooms in a red wine sauce; Creole Chicken with chili peppers, Canadian bacon, green bell pepper and tomatoes.

Earl Grey tea and clove-infused sea bass fillets are presented in a vinaigrette sauce of gingerroot, lemon grass, lime, cilantro and mint. Orange Roughy is poached in a citrus-spiked vinaigrette and served with fresh pineapple, hot red pepper and fresh mint.

Chicken Breast, mild chile peppers, onion and cheese are wrapped in tortillas and topped with simple red and green reduced sauces. Black beans, cilantro and chile pepper enchiladas and topped with cheese.

Colorful layers of sweet red bell pepper, creamy garbanzo bean cheese, roasted garlic and spicy pesto are perfect for dipping and spreading. Bean Tereena is then spooned into tortillas and topped with cheese.

Bundles of chopped shrimp, shiitake mushrooms and ginger are wrapped in dough and served with a lime and green onion dipping sauce. Leftovers create the base for a spicy soup.

Sweet red bell peppers are stuffed with smoked ground turkey, crispy jicama, hot jalapeno peppers, kidney beans and rice. Then serve with a creamy cilantro and cheese sauce or roll in Swiss chard leaves and bake in tomato-vegetable juice.

Chocolate cookies are layered with raspberry puree and whipped “cream” for an elegant yet easy presentation, or frozen into low-fat gourmet ice cream sandwiches.

Well-seasoned roast pork is served with golden potatoes and Brussels sprouts in a rich low-fat orange gravy, or stir-fried with sweet snow peas and crisp jicama in apple sauce.

An island of rice, wheat berries, pearl barley and peas surrounded by an irresistible “sea” of sweet creamy parsnip puree. Or blend the grains with the fresh herbs and vegetables into Beautiful Soup.

Oysters and Canadian bacon in a creamy horseradish sauce are presented in a hot crusty French bread loaf.

Beefy roasted oxtails are teamed with shiitake mushrooms and pearl barley for a hearty soup or topped with mashed potatoes in a cottage pie.

Lamb stew, spiced with cinnamon, cumin and cloves, studded with carrots, raisins and almonds, is served with rice pilaf or in toasted pitas with spicy mango chutney.

Tender duck strips contrast with crispy lychee nuts in a stir-fry or flavor a tropical stew with green peppers and pineapple.

Seasoned rice and wheat berries stir-fried with Canadian bacon, sun-dried tomatoes, green onions and eggs are served as a main course or rolled in tender collard leaves and served with salsa.

An innovative low-fat pastry crust tops this savory meat pie filled with smoked pork chops, sweet potatoes and apples.

Layers of carrot, pineapple and raisin-studded cake are filled with crunchy and creamy walnut-cheese filling or are steamed as a tender pudding.