Roasted Red Pepper and Goat Cheese Pasta


My husband and I are making an extra effort to eat healthier. I was searching for recipes on Pinterest that would be both low in calories and delicious. This recipe for Roasted Red Pepper and Goat Cheese Pasta is 314 calories per serving and full of flavor.

Roasted Red Pepper and Goat Cheese Pasta


2 whole red bell peppers, roasted
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon butter
1 cup almond milk
2 oz goat cheese
1/2 cup Parmesan cheese
1/2 lb spaghetti noodles


Place two red bell peppers on a baking sheet and bake for 25 minutes at 500 degrees. Place peppers in a bowl and cover with saran wrap and let cool for 10 minutes.

Sauté chopped onion, and minced garlic for about 7 minutes. Add in 1 TB melted butter, 1 cup almond milk and Parmesan cheese. Stir until cheese is melted.

In the meantime, slice red bell peppers and peel off the skin.

Pour the onion and cheese mixture into a blender, and add peppers. Blend until it becomes a sauce-like texture. Return back to frying pan. Keep warm while you cook pasta according to directions on the package.

Serve pasta and divide goat cheese for each serving. Leave it crumbled on top, or mix it into the warm pasta.


Recipe: Bananas Foster


I love desserts that comes together in a matter of minutes. Alex Guarnaschelli’s recipe for Bananas Foster is a comforting dish that is so quick to whip up after dinner. All of the ingredients can be found in your cupboard.

Bananas Foster


3 1/2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/2 cup dark brown sugar
1 tablespoon molasses
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
4 bananas, peeled, sliced lengthwise and crosswise
Pinch kosher salt
1 pint vanilla ice cream


In a small saucepan, combine the rum, vanilla extract, brown sugar, molasses and cinnamon. Bring the mixture to a simmer and stir to dissolve the brown sugar. Shut off the heat and keep warm on the stove.

Heat a cast iron skillet over medium heat. When the skillet feels pretty hot, add the butter and allow it to brown slightly. Toss in the bananas and arrange them, with a wooden spoon, in a single layer in the pan. Sprinkle with a tiny pinch of salt and cook for about 30 seconds to 1 minute. Turn them on their second side and cook for an additional 30 seconds. Pour in the rum mixture and stir to coat. Serve immediately with vanilla ice cream.

A Fourth of July Favorite: Flag Cake


Flag Cake was always a staple at my family’s Fourth of July celebrations growing up. My dad’s side of the family always came to our cottage in the U.P. of Michigan to celebrate. My cousin Sherie always made this cake. It’s so easy and delicious and the best part – it requires no baking.

Flag Cake

1 large pkg. Sarah Lee Pound Cake, sliced evenly

1 container Cool Whip


Strawberries, halved

In a 9×13 baking dish, line the dish with the slices of pound cake. Spread the cake with cool whip. Line up the blueberries in even rows to symbolize the stars on the American Flag. Place the strawberries in even rows on the cake.