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Recipes
Peach-Glazed Barbecue Pork Chops and Peaches
By Judy1
Combine first 3 ingredients in a small saucepan; bring to a boil
- 3 cups chopped peeled peaches (about 1 1/2 pounds)
- 1 cup dry white wine
- 1/4 cup sugar
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons white wine vinegar
- 2 tablespoons molasses
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick), trimmed
- 6 peaches, halved and pitted
- Cooking spray
Grilled Chicken and Tomato Salad
By Judy1
This salad recipe may sound ordinary, but you’ll think otherwise once you taste the fresh produce and flavorful g...
- 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 5 cups arugula
- 1 cup halved multicolored cherry tomatoes
- 1/4 cup thinly sliced red onion
- 1/4 cup olive oil and vinegar salad dressing, divided 10 pitted kalamata olives, chopped
- 1/2 cup crumbled goat cheese
Lemon-Rosemary Chicken Breasts
By Judy1
A former personal chef, Wendy Collett discovered ways to create tasty meals using fresh ingredients
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 (8-ounce) bone-in chicken breast halves, skinned
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1/3 cup fresh lemon juice
- 1 rosemary sprig
Bert's Pork Barbecue
By Judy1
This is a good recipe for leftover pork roast
- 1/4 cup vinegar
- 2 tablespoons sugar
- tablespoon prepared mustard
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp lemon juice
- 1 onion
- 1/4 cup butter or margarine
- 2 cups thinly sliced or cubed cooked pork
- 1/2 cup catchup
- 2 tablespoons Worcestershire sauce
Oregano and Lime Roasted Chicken Breasts
By Judy1
Myth-Buster Recipe. A chicken breast will always be lean—skinned or not
- Chicken:
- 1 tablespoon chopped fresh oregano
- 2 teaspoons grated lime rind
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 1/4 teaspoon freshly ground black pepper
- 4 bone-in, skin-on chicken breast halves (about 3 pounds)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- Sauce:
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cumin
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon tequila
- 1/2 teaspoon lime juice
Dried Cherry-Toasted Almond Turkey Salad Sandwich
By Judy1
If you don't have leftover turkey to use in this recipe, go to the deli section of your local grocery store and ask...
- 1/4 cup slivered almonds (about 1 ounce)
- 1/4 cup plain fat-free yogurt
- 3 tablespoons low-fat mayonnaise
- 1 teaspoon bottled ground fresh ginger (such as Spice World)
- 1/8 teaspoon crushed red pepper
- 3/4 cup thinly sliced celery
- 1/4 cup chopped red onion
- 1/4 cup dried cherries
- 1/4 cup golden raisins
- 8 ounces roasted turkey breast, chopped
- 4 (6-inch) whole wheat pitas, cut in half
Rosemary-Merlot Flank Steak
By Judy1
Preheat grill or broiler. Combine first 7 ingredients in a large zip-top plastic bag
- 1 cup finely chopped onion
- 3/4 cup low-salt beef broth
- 3/4 cup Merlot or other dry red wine
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon dried Italian seasoning
- 2 garlic cloves, minced
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- 1 tablespoon tomato paste
- 2 teaspoons Dijon mustard
Raspberry Cream Cheese French Toast Casserole
By Judy1
Grease bottom and sides of 9X13 baking dish
- 12 slices white bread, crust removed, cut into pieces
- 2 (8oz) packages cream cheese, softened, cut into cubes
- 2 cups fresh raspberries, divided
- 12 eggs, beaten
- 2 cups milk
- 1/3 cup maple syrup
- 1 cup water
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
Oven-Fried Pork Chops
By Judy1
Trim fat from chops; set chops aside
- 4 (5-ounce) lean center-cut loin pork chops (1/2-inch thick)
- 1 egg white
- 2 tablespoons unsweetened pineapple juice
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- 1/4 cup plus 1 tablespoon Italian seasoned breadcrumbs
- 1/4 teaspoon paprika
- Cooking spray
Nestle Chocolate Chip Cookies
By Judy1
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter (I use shortening)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts