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Recipes
Corn and Potato Chowder
By Judy1
Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving
- Cooking spray
- 1 1/2 cups prechopped green bell pepper
- 1 cup chopped green onions, divided (about 1 bunch)
- 2 cups frozen corn kernels
- 1 1/4 cups water
- 1 teaspoon seafood seasoning (such as Old Bay)
- 3/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground red pepper
- 1 pound baking potatoes, cut into 1/2-inch pieces
- 1 cup half-and-half
- 1/4 cup chopped parsley
- 3/4 teaspoon salt
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Rosemary-Dijon Crusted Standing Rib Roast
By Judy1
A standing rib roast is a bone-in prime rib roast
- 1 (5-pound) standing rib roast, trimmed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 garlic cloves
- 1/4 cup Dijon mustard
- 1 1/2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- Cooking spray
- 1 1/2 cups fat-free, lower-sodium beef broth
- 2/3 cup pinot noir
Basic Grilled Steak
By Judy1
Turn the steaks only once as you cook them
- 4 (8-ounce) ribeye steaks, trimmed (about 3/4 inch thick)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Cooking spray
Apple-Brandy Glazed Pork Tenderloin
By Judy1
A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist
- 3 cups unfiltered apple cider
- 1/2 cup brandy
- 3 thyme sprigs
- 1 large shallot, sliced
- 2 tablespoons butter
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 (3/4-pound) pork tenderloins, trimmed
- Cooking spray
Summer Steak Salad
By Judy1
This entrée highlights some of the freshest flavors of the season, including tomatoes and basil
- 1 (1-pound) flank steak, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound haricots verts, trimmed
- Cooking spray
- 8 (1/2-ounce) slices French bread
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- 2 teaspoons extravirgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 6 cups trimmed arugula
- 1 cup torn fresh basil
- 4 medium tomatoes, each cut into 6 wedges
- 2 hard-cooked large eggs, each cut into 4 wedges
Chocolate Cherry Jubilee Cake
By Judy1
Heat oven to 350. Grease and flour 12-cup fluted tube pan
- Cake
- 1 pkg. Dark Chocolate Cake Mix
- 1 teaspoon almond extract
- 21 oz. can cherry fruit pie filling
- 3 eggs
- Glaze
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon margarine or butter
- 2 tablespoons milk
- 1/2 cup powdered sugar
Grilled Pork Chops with Nectarines.
By Judy1
Savory and sweet combine in this 30-minute meal of Grilled Pork Chops with Nectarines
- 1 tablespoon chopped fresh thyme
- 3 1/2 teaspoons extra-virgin olive oil, divided
- 2 teaspoons minced garlic
- 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 ripe nectarines
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 4 teaspoons mascarpone cheese
Pork Chops with Cherry Preserves Sauce
By Judy1
Becky Courchesne of Frog Hollow Farm uses her preserves as a basis for a simple pan sauce
- Cooking spray
- 4 (4-ounce) boneless loin pork chops
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 cup cherry preserves
- 1 teaspoon balsamic vinegar
- Chopped chives (optional)
Panko Crusted Cod with Tomato-Basil Relish
By Judy1
1. Preheat oven to 450°. 2
- 2 large egg whites, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs)
- 4 (6-ounce) cod fillets
- 1/2 teaspoon kosher salt, divided
- 2 tablespoons canola oil
- 1 cup grape tomatoes, quartered
- 1/2 cup vertically sliced Vidalia or other sweet onion
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper $
Baked Stuffed Shells
By Judy1
Preheat oven to 350°. To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl...
- Stuffing:
- 1/4 cup boiling water
- 6 sun-dried tomatoes
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (14-ounce) package reduced-fat firm tofu
- 1 egg, lightly beaten
- 18 cooked jumbo pasta shells
- Sauce:
- 1 tablespoon olive oil
- 1 3/4 cups chopped onion (about 1 large)
- 1 cup chopped green bell pepper (about 1 medium)
- 1 cup chopped red bell pepper (about 1 medium)
- 3 garlic cloves, minced
- Cooking spray
- 3/4 pound low-fat turkey breakfast sausage, casings removed
- 1/4 cup red wine
- 2 tablespoons no-salt-added tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (28-ounce) can organic crushed tomatoes
- 2 tablespoons grated fresh Parmesan cheese