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Recipes
Braised Pork Roast with Apple Brandy Sauce
By Judy1
Cooked in the same pan with the roast, the chunky apple-brandy sauce picks up the herb rub's savory flavors
- 1 (2 1/2-pound) rolled boned pork loin roast
- 1 tablespoon dried rubbed sage
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- Cooking spray
- 1 teaspoon margarine
- 2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup thawed apple juice concentrate, undiluted
- 1/2 cup applejack (apple brandy)
- 1 (10 1/2-ounce) can low-salt chicken broth
- 2 2/3 cups chopped peeled Granny Smith apple (about 1 pound)
- 1 tablespoon water
- 2 teaspoons cornstarch
Roast Beef Tenderloin w/Cognac Butter
By Judy1
Using tenderloin, a leaner cut of steak, allows you to indulge in a flavored butter topper
- Cognac butter:
- 1 1/2 teaspoons butter
- 3 tablespoons minced shallots
- 3 tablespoons cognac
- 6 1/2 tablespoons butter, softened
- 1 tablespoon fresh thyme leaves
- 1/8 teaspoon freshly ground black pepper
- derloin:
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon lower-sodium soy sauce
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (2-pound) beef tenderloin, trimmed
- 2 tablespoons chopped fresh thyme
- Cooking spray
Chicken, Rice, and Tropical Fruit Salad
By Judy1
You can serve this salad chilled or at room temperature, depending on your preference
- 1 cup uncooked basmati rice
- 2 cups cubed skinless, boneless rotisserie chicken breast
- 1 cup cubed fresh pineapple
- 1 cup jarred sliced peeled mango, drained and chopped (such as Del Monte SunFresh)
- 1/2 cup seedless red grapes, halved
- 1/4 cup sliced almonds, toasted
- 2 tablespoons finely chopped fresh mint
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 romaine lettuce leaves
- Fresh mint sprigs (optional)
Roast Chicken with Potatoes and Butternut Squash
By Judy1
1. Preheat oven to 400°. 2
- 2 tablespoons minced garlic, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon dried rubbed sage
- 1 (3 1/2-pound) roasting chicken
- Cooking spray
- 12 ounces red potatoes, cut into wedges
- 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
- 2 tablespoons butter, melted
Chocolate Walnut Meringue Pie
By Judy1
Spreading the meringue over warm filling helps it adhere
- Crust:
- 1 1/2 cups low-fat graham cracker crumbs (about 10 cookie sheets)
- 1/2 cup finely ground walnuts
- 1/4 cup butter, melted
- Cooking spray
- Filling:
- 3/4 cup sugar
- 3 1/2 tablespoons cornstarch
- Dash of salt
- 2 cups evaporated fat-free milk
- 4 ounces semisweet chocolate, finely chopped
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
All-Purpose Light Piecrust
By Judy1
This recipe goes with Spiced Pumpkin Chiffon Pie, Caramelized Onion and Canadian Bacon Tart, Gingery Cranberry-Pear
- 5 ounces all-purpose flour (about 1 1/4 cups)
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup vegetable shortening
- 4 teaspoons unsalted butter, melted
- 1/4 cup boiling water
Simply Roasted Pork
By Judy1
Use apple jelly in place of the apricot preserves for a slightly sweeter flavor
- 1/2 cup apricot preserves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) boneless pork loin, trimmed
- Cooking spray
- Preparation
Cider-Glazed Chicken with Browned Butter-Pecan Rice
By Judy1
With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or...
- 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
- 2 tablespoons butter, divided
- 1 pound chicken breast cutlets (about 4 cutlets)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup refrigerated apple cider
- 1 teaspoon Dijon mustard
- 1/4 cup chopped pecans
- 2 tablespoons chopped fresh flat-leaf parsley
Orange-Marmalade Layer Cake
By Judy1
After the cake layers are drenched with fresh orange syrup, they become moist and delicate
- Cooking spray
- 3 cups sifted cake flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 9 tablespoons butter, softened
- 2 cups sugar, divided
- 1 tablespoon grated orange rind
- 1 tablespoon vanilla extract
- 4 large egg whites
- 1 1/4 cups low-fat buttermilk
- 1 cup fat-free milk
- 1/2 cup fresh orange juice
- 1 (12-ounce) jar orange marmalade, melted and cooled
- 1/4 cup low-fat sour cream
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
Pear-Cranberry Crisp
By Judy1
This seasonal dessert doesn't take a lot of work
- Filling:
- 6 cups sliced peeled pear (about 3 pounds)
- 1 teaspoon cornstarch
- 1/2 cup fresh cranberries
- 1/2 cup apple juice
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground ginger
- 1/8 teaspoon sea salt
- Cooking spray
- Topping:
- 3/4 cup regular oats
- 3/4 cup whole wheat pastry flour
- 1/4 cup sugar
- 1/4 cup chopped pecans
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt