Graham Kerr's Kitchen

Pork tenderloin; low-fat sauce; mashed potatoes.

A rice and cheese crust forms the base for a low-fat quiche and a ham sandwich pie.

Bean, mushroom and onion stuffed pasta shells; angle hair pasta in red marinara sauce.

A quick and easy stew prepared in a red wine sauce; Creole chicken.

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, peppers, onion and cheese tortillas; enchiladas.

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.

Stuffed peppers; creamy cilantro and cheese sauce; Swiss chard leaves.

Chocolate and raspberry cookies.

Roast pork; apple-orange gravy.

Onion sauce; chicken sausages; mashed potatoes.

Parsnip puree is served with an island of rice or blended into a soup.

Oysters and Canadian bacon are served with a creamy horseradish sauce in a loaf of French bread.

Roasted oxtails are served in a hearty soup or a cottage pie.

Lamb stew is served with rice pilaf and toasted in pitas with mango chutney.

Duck strips; lychee nuts.

Rice, wheat berries, tomatoes in collard leaves.

Making a savory meat pie filled with 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.