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Recipes
Whole-Wheat Buttermilk Pancakes
By Judy1
Many of our online reviewers have called these fluffy, flavorful pancakes the best they've ever tasted
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- Cooking spray
- 3/4 cup maple syrup
- 3 tablespoons butter
Balsamic and Black Pepper Filet Mignon
By Judy1
Add extra flavor to the steaks by drizzling them with any pan juices after they're cooked
- 2 tablespoons molasses
- 2 teaspoons balsamic vinegar
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- Cooking spray
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
Hearts of Romaine Salad w/Grilled Chicken Breasts
By Judy1
Coddling the egg makes it creamy but does not heat it to 160°, the temperature required to kill bacteria
- 1 large egg
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 canned anchovy fillets
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1 tablespoon water
- 1 1/3 cups plain croutons
- 2 heads hearts of romaine lettuce, leaves separated (about 14 ounces)
- 3 servings Lemon-Grilled Chicken Breasts, thinly sliced
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
Beef Tenderloin Steaks with Red Wine-Tarragon Sauce
By Judy1
If these steaks are cut from a whole tenderloin, ask the butcher to cut them about an inch thick from the middle po...
- 1/4 cup low-salt beef broth
- 1/4 cup dry red wine
- 1/2 teaspoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon black pepper
- Cooking spray
- 2 (4-ounce) beef tenderloin steaks
- 2 tablespoons chopped shallots
- 1 teaspoon chopped fresh parsley
French Toast with Maple-Apple Compote
By Judy1
Sweet Pink Lady apples hold up well to being sautéed for the compote
- Compote:
- Cooking spray
- 1 tablespoon butter
- 3 cups sliced peeled Pink Lady apples (about 1 1/2 pounds)
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- French toast:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup 2% reduced-fat milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs, lightly beaten
- 12 (1-ounce) slices challah bread
- 4 teaspoons butter
- Powdered sugar (optional)
Pork Medallions with Necatrine-Cranberry Chutney
By Judy1
Sweet-tart cranberries and fresh summer nectarines go well with lean pork
- Chutney:
- 1 tablespoon butter, divided
- 1/3 cup finely chopped onion
- 2 cups chopped nectarine (about 3 nectarines)
- 1/3 cup sweetened dried cranberries
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Pork:
- 1 pound pork tenderloin, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Balsamic-Glazed Filet Mignon
By Judy1
Pair steak with classic sides like mashed potatoes and steamed green beans
- 4 (4-ounce) beef tenderloin steaks
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 teaspoons bottled minced garlic
- 1/8 teaspoon crushed red pepper
- 3 tablespoons dry sherry
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
Old-Fashioned Chicken Noodle Soup
By Judy1
Old-Fashioned Chicken Noodle Soup is classic American comfort food
- 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 2 (4-ounce) skinless, bone-in chicken thighs
- 1 (12-ounce) skinless, bone-in chicken breast half
- 2 cups diagonally sliced carrot
- 2 cups diagonally sliced celery
- 1 cup chopped onion
- 6 ounces uncooked medium egg noodles
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Celery leaves (optional)
Pork Loin Chops with Cinnamon Apples
By Judy1
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
Pork Medallions with Port Wine-Dried Cherry Pan Sauce
By Judy1
Here, a pork tenderloin is cut into 16 medallions, an ideal shape and size for sautéing
- 1 cup ruby port or other sweet red wine
- 1/3 cup dried sweet cherries
- 4 teaspoons seedless raspberry jam
- 1 teaspoon Dijon mustard
- 1 tablespoon vegetable oil
- 1 1/2 pounds pork tenderloin, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter
- Fresh parsley springs (optional)