Skillet Lasagna Recipe

I think that lasagna is delicious as the weather gets cooler. This skillet lasagna recipe is an easy alternative to baking it in the oven. I serve mine with a toasted sliced baguette and green beans or peas. Feel free to modify this recipe to your liking.


6 oz dry campanelle pasta, uncooked (or use your favorite shell pasta)
1 pound Italian pork sausage links, casings removed
1 can (26.5oz) meat flavored pasta sauce
2 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley


Cook pasta according to package directions. Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink, breaking up clumps with the back of spoon. Blend in pasta sauce; simmer 5 minutes. Remove from skillet; cover to keep warm.

Drain pasta. Place half of cooked pasta in bottom of skillet. Pour half of sauce mixture over the pasta; sprinkle with half of the cheese. Top with remaining pasta, sauce mixture and cheese.

Cover and cook over medium heat 5 minutes, or until heated through and cheese melts. Remove from heat; let stand for one minute. Serve.

Peach Berry Waffle Topping Recipe

What is better than waffles on a calm and relaxing Sunday morning? Why the topping of course! This is a super easy topping and very enjoyable too. This recipe serves 4 people.

Source: via Elizabeth on Pinterest


1 can sliced peaches
1 bag frozen berry blend
1/4 cup honey
1 tsp ground cardamom
Whipped topping


Combine and serve on top of warm waffles. Add a dollop of whipped topping. Enjoy!

Peach Cobbler Recipe

Fall is my favorite time of year. With hot cocoa, warm fuzzy sweaters and cobbler! This recipe could be substituted with apples as well. Thanks to Splenda for another great and easy recipe for all lovers of fall to enjoy. I love to pair my cobbler with french vanilla ice cream.

Source: via Amy on Pinterest



1/2 cup melted butter
1 cup flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 room temperature milk
1 room temperature egg


28oz can sliced peaches
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg


Melt butter in a 9 x 13 inch pan. Mix together flour, sugar, baking powder and salt. Stir in milk and egg. Pour evenly over melted butter. Combine peaches, sugar and spices and spread over batter. DO NOT STIR! Bake 35-45 minutes at 350F until batter comes to the top and is golden brown. Serve warm with ice cream. Enjoy!

Glazed Turkey Meatloaf Recipe

Meatloaf is delicious any time of the year. This low calorie turkey meatloaf recipe would be tasty with some red potatoes and some fresh green beans. I would complete this dinner with some sourdough rolls or biscuits. Cheers!



1 pound ground turkey, 7% fat
½ cup finely chopped onion
¼ cup quick oats
¼ cup seasoned bread crumbs
½ teaspoon poultry seasoning
2 tablespoons ketchup
2 eggs
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon SPLENDA® ESSENTIALS™ No Calorie Sweetener with Fiber, Granulated


½ cup ketchup
½ teaspoon dry mustard
½ teaspoon poultry seasoning
1 tablespoon SPLENDA® ESSENTIALS™ No Calorie Sweetener with Fiber, Granulated


Preheat oven to 350° F.

Combine meatloaf ingredients in a medium size bowl. Mix well and pat into a 4x5 inch loaf pan.

Mix glaze ingredients together in a small bowl. Spread over meatloaf.

Bake in preheated oven 45-50 minutes.

Be sure to check out more delicious recipes at Splenda's site.

Banana Mini-Chip Muffins

These cute and tasty banana muffins would be perfect for a Sunday brunch. A touch of chocolate chips help make these a treat for everyone of all ages! Enjoy.


2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup light butter, softened
⅓ cup SPLENDA® Sugar Blend
⅓ cup packed SPLENDA® Brown Sugar Blend
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
1 (12 ounce) package Semi-Sweet Chocolate Chips


Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.

Combine flour, baking powder and salt in medium bowl; set aside.

Combine butter, SPLENDA® Sugar Blend, SPLENDA® Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups ⅔ full.

Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely.

Baby Spinach 'n Bacon Salad Recipe

If you like spinach and bacon; why not make them into a salad? This is a perfect and easy recipe to enjoy them both. Feel free to modify the recipe to your liking.


1 (7 ounce) bag baby spinach greens
½ cup fat free salad croutons

¼ cup white vinegar
¼ cup water
¼ cup Dijon mustard
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
5 slices turkey bacon
¼ cup chopped red onion
2 garlic cloves, minced


Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.

Make dressing. Blend together vinegar, water, mustard and SPLENDA® Granulated Sweetener in a small mixing bowl.
Set aside.

Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approx. 3-4 minutes). Add onion and garlic and cook over medium-high heat 1-2 minutes.

Add vinegar mixture and simmer 1-2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.

Thanks once again to Splenda for this quick and yummy salad recipe!

Citrus Glazed Chicken with Almonds Recipe

This is a fantastic Chicken recipe that I found on the Splenda website. They have lots of great recipes that use their product. From berry salads, to chilis and beverages to meat dishes. Since I am big fan of chicken I enjoyed this one particularly.


4 (4 ounce) boneless, skinless chicken breasts
3 tablespoons orange juice concentrate, thawed
2 tablespoons fresh lemon juice
½ cup chicken broth
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1½ teaspoons cornstarch
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
¼ cup almond slices, toasted


Preheat oven to 425 degrees F. Place chicken breasts on an un-greased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through. Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan.

Blend together SPLENDA® Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve. Cheers!

Thank you Splenda for this yummy chicken recipe.

Fruit Salad Pictures

Fruit salads are delicious anytime of the year. Check out these colorful fruit salads below and see if you get inspired to make one:

World's Greatest Sandwich Recipe

Do you remember the Spanglish Sandwich? This was the sandwich that chef Thomas Keller developed for Adam Sandler to make in the movie Spanglish. It had to justify the title the "world's greatest sandwich," and by the way the recipe immediately flew around the internet, it did seem like it achieved that!

It's basically a bacon-lettuce-tomato sandwich dressed up with a fried egg and drippy egg yolk. Delicious! It's an indulgence for a busy night since it comes together quickly, and it's filling without being too heavy. It's comfort food and brain food at the same time. And if you want to dress it up just a little more, or leave off the egg, try topping it with avocado like in the top photo.


3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf (pain de campagne)
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce (yes, it's called butter lettuce)
1 teaspoon butter
1 egg


1. Cook the bacon until crisp, drain on paper towels
2. Place slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt.
3. Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce
4. On non-stick skillet, melt butter over medium heat. Fry egg, turning over briefly when the bottom is set (keep yolk runny)
5. Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down genius)
6. Place sandwich on plate and slice in half, letting yolk run down sandwich

Recipe given by The Kitchn