Graham Kerr's Kitchen

- Season 3

(1994)

The baking juices of Pork Tenderloin create the base of a low-fat sauce seasoned with onion, garlic, mushrooms, wine, thyme, and sage. Buttermilk Mashed Potatoes are then made topped with parsley. Graham uses his Minimax techniques to maximize the flavors while reducing the risks from heart disease.

A rice and cheese crust forms the base for a low-fat quiche and a ham sandwich pie. Go the extra meal by making double and freeze for later meals. Graham uses his Minimax method to maximize flavor and appeal while minimizing the risk for heart disease.

Graham creates a dish to compete with Italian Stuffed Shells. He combines Italian and Mexican ingredients to create the dish with less calories and fat. Next he prepares Cardamon seasoned Spinach and serves the Shells on top with a Marinara sauce. Extra meal Angel Hair Pasta with Marinara sauce.

Graham prepares a Peruvian Chicken dish. Later, he creates Creole Chicken from leftover legs to freeze for extra meals.

Earl Grey Tea and clove-infused sea bass fillers 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.

Graham uses Chicken, peppers, onion and cheese tortillas to make Chicken Enchiladas. Doubling the sauce to use later and adding Serano Chilie, Garlic and Cilantro to a pan of black beans makes quick Vegetarian Enchiladas for Going The Extra Meal.

Graham takes Turine, a fatty dish depending on how it's prepared, and turns it into a healthy dish using beans, herbs an Jicama. Freezing the Leftovers, he creates a simple Enchiladas dish with Street taco tortillas.

Graham creates Chinese Dumplings with Seasoned Shrimp and Soy Lime Dip. How to use aromatics and etouffee techniques are shown. Making a quick soup base and adding cut up pot stickers creates a new dish for Going The Extra Meal.

Graham uses sweet red peppers, turkey, rice, and kidney beans to create Smoked Turkey Stuffed Peppers Lambert. Stack Steaming techniques are used to create the dish. Kale with Jicama and red peppers as a side dish. Cilantro Cream as a garnish for peppers. Doubling the rice mixture allows for combining Swiss Chard leaves and low sodium V-8 into a quick dinner for Going The Extra Meal.

Graham creates Chocolate Flavored Cookies using less oil and Grape Nuts for crunch. Vanilla cream with yogurt base along with fruit combines to make a Raspberry Parfait. Making a double batch of Chocolate Cookies allows for enough for Tea Time or an extra meal.

Graham celebrates Christmas with a Celebration Roast with Brussel Sprouts, Baked Potatoes and Broiled Tomatoes. Springboarding with roast gravies, roasting tools and Brussels Sprouts techniques. Julienned Roast Pork Stir-Fry make Going The Extra Meal.

Graham creates a British favorite Bangers and Mash. Springboarding brown gravies and Onion techniques. Onion Gravy. Low-fat Chicken Saugases from the grocery store. Dry mustard. Apple Puree along with mashed potatoes and rutabagas. Served with Green Peas. Double the Onion Sauce and freeze. Add sliced potatoes, Canadian Bacon, Sliced Apples and baked makes a dish for Going The Extra Meal.

Five Whole Grains steamed over Rosemary on Creamy Parsnip and Saffron Sauce. Extra cooked grains mixture from freezer, added to a soup base and Kidney Beans make for Going The Extra Meal.

Oysters and Canadian Bacon are served with a creamy horseradish sauce in a loaf of French Bread. Graham uses his Minimax techniques to create a dish that maximizes the flavor and and minimizes the risk for heart disease. Making double batch to freeze another Peacemaker for Going The Extra Meal.

Shitake Mushrooms and Beef Oxtail. Vegetable Seasoned Red Wine and Barley Soup. Making extra soup, cook it down and freeze. Combine with mashed potatoes and create Cottage Pie for Going The Extra Meal.

Steaming Rice seasoned with Braised Lamb. Pita bread from freezer, processed left over lamb/rice mixture and Chutney makes for Going The Extra Meal.

Stir-fried Breast of Duck and Lychees. Duck wing in stock with vegetables, ginger and pineapple makes for Going The Extra Meal.

Graham creates a Fried Rice with White Rice, Wheat Berries, Canadian Bacon, Green Onions, and Sundried Tomatoes. Egg Omelet for Going The Extra Meal.

Graham makes a savory meat pie filled with pork Chops, sweet potatoes, and apples. Making extra dough and suing different fillings makes for Going The Extra Meal.

Layers of carrot, pineapple, and raisin-studded cake are filled with crunching creamy walnut-cheese filling. Leftover filling creates steamed pudding for Going The Extra Meal.

Graham creates a dish with chicken breast in a Sweet Pepper Sauce with Broccoli and Sweet Potatoes. Stained Yogurt on an English Muffin make a Going The Extra Meal.

Tender Scallops and Shrimp are tossed with Linguine, sweet smoky roasted garlic, zucchini, and red, green, and yellow bell peppers. Graham makes his favorite low-fat sandwich- ham and Swiss cheese.

Graham creates a Macaroni and Cheese dish using vegetables to make a healthier sauce. Sugared Mint Peas make the side. Doubling the sauce and freezing it allows for Going The Extra Meal. Make another Macaroni and Cheese dish or pour over vegetables for a vegetarian meal.

Graham takes us back to the beginning. A Cardiologist's secretary asks Graham to create a dietary technique that could help her patients that have heart disease. Graham creates a Fruit Omelet. Vegetable Omelet for Going The Extra Meal.

Grape Jelly and Tomatoes combine in a sweet and spicy sauce for ground Turkey Meatballs and Mushrooms. Next he prepares a home-style Turkey, Rice and Tomato Soup. Kerr uses his Minimax method to maximize the taste, color and flavors while minimizing the risk for heart disease.