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Autumn Apple, Pear and Cheddar Salad with Pecans

Autumn Apple, Pear and Cheddar Salad with Pecans

By

Serve this classic flavor combination with roast chicken

  • 1 cup apple juice
  • 2 tablespoons cider vinegar
  • 1 teaspoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 cup gourmet salad greens (about 10 ounces)
  • 1 cup seedless red grapes, halved
  • 1 medium McIntosh apple, cored and cut into 18 wedges
  • 1 medium Bartlett pear, cored and cut into 18 wedges
  • 1/4 cup (1 ounce) finely shredded sharp cheddar cheese
  • 3 tablespoons chopped pecans, toasted
5/5 (1 Votes)

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

By

Dinner guests don't have to know how simple this crockpot roast is to make

  • 1 14 ounce can whole-berry cranberry sauce
  • 1 1/2 teaspoons grated orange zest
  • 1/4 cup orange juice
  • 1/3 cup shallots
  • 1 tablespoon cider vinegar
  • 1 inch section of fresh ginger, peeled and grated
  • 1 teaspoon Dijon mustard
  • 2 pounds bonelesss pork loin roast, trimmed and patted dry
  • Salt and pepper to taste
  • 2 tart apples, peeled, cored, and cut into 1-inch pieces
  • 1 cornstarch dissolved in 3 tablespoons hot water
0/5 (0 Votes)

Pork Chops with Cinnamon Apples

Pork Chops with Cinnamon Apples

By

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples

  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1/2 teaspoon vegetable oil
  • Cooking spray
  • 1 teaspoon butter
  • 4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • Dash of salt
5/5 (1 Votes)

Lemon and Sage Chicken

Lemon and Sage Chicken

By

Antioxidant compounds in citrus fruits and herbs may reduce the formation of HCA compounds

  • 1 (4-pound) roasting chicken
  • 1 tablespoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1/3 cup Sauternes or other dessert white wine
  • 1/4 cup minced fresh sage leaves
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 large garlic cloves, grated
  • 1/2 teaspoon salt
0/5 (0 Votes)

Skillet Pork Chop Sauté with Peaches

Skillet Pork Chop Sauté with Peaches

By

Serve this quick and easy skillet pork chop recipe over quick-cooking couscous

  • 2 teaspoons olive oil
  • 4 (4-ounce) center-cut boneless pork loin chops, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons thinly sliced shallots
  • 2 teaspoons chopped fresh thyme
  • 2 peaches, each cut into 8 wedges
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 teaspoons honey
  • 2 teaspoons butter
0/5 (0 Votes)

Chicken Marsala - 2

Chicken Marsala - 2

By

"I wanted a chicken recipe with less salt and fat and came up with this tasty dish

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 cup presliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
0/5 (0 Votes)

Veal Piccata

Veal Piccata

By

Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes

  • 2 tablespoons all-purpose flour
  • Dash of salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon water
  • 1 large egg white
  • 1/3 cup Italian-seasoned breadcrumbs
  • 4 (2-ounce) veal cutlets
  • 2 teaspoons olive oil
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon grated lemon rind
  • 2 to 3 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained and rinsed
  • Lemon wedges (optional)
0/5 (0 Votes)

Slow Roasted Beef with Creamy Mashed Potatoes

Slow Roasted Beef with Creamy Mashed Potatoes

By

This is one of the most classic and rewarding uses of stock

  • Beef:
  • 6 cups Beef Stock
  • 2 cups water
  • 1 pound boneless chuck roast, trimmed and cut against the grain into 4 slices
  • 2 teaspoons chopped fresh thyme, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Potatoes:
  • 1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch pieces
  • 1/2 cup 2% reduced-fat milk
  • 1 tablespoon butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
0/5 (0 Votes)

Pork Tenderloin With Apricots

Pork Tenderloin With Apricots

By

Plumped, sweet apricots nicely complement seared pork tenderloin

  • 1 cup(s) water
  • 1/4 cup(s) dried apricots, cut in quarters
  • 1 1/2 pound(s) medium red potatoes
  • 1 (1 1/4-pound) pork tenderloin
  • Salt
  • Pepper
  • 1 tablespoon(s) olive oil
  • 1 medium shallot, finely chopped
  • 1/4 cup(s) apricot preserves
  • 1 tablespoon(s) grainy Dijon mustard
  • 1 package(s) (9 ounces) microwave-in-bag spinach
  • 1 tablespoon(s) margarine or butter
  • 1/2 cup(s) (up to 3/4 cups) low-fat 1% milk
0/5 (0 Votes)

Almond-Crusted French Toast

Almond-Crusted French Toast

By

Top with maple syrup, fresh berries, or bananas sautéed with a bit of butter and cinnamon

  • 1/3 cup ground flaxseed
  • 1/4 cup sliced almonds
  • 1 cup vanilla soy milk (such as Silk)
  • 1/2 cup egg substitute
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 large egg whites
  • 6 (1.5-ounce) slices whole wheat or whole-grain bread (such as Earth Grains)
  • Cooking spray
  • 1 teaspoon butter, divided
  • 1 1/2 teaspoons sifted powdered sugar
0/5 (0 Votes)