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Recipes
Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy
By Judy1
A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low-calorie
- Beef:
- 1 teaspoon salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 4 (4-ounce) beef tenderloin steaks
- Cooking spray
- Gravy:
- 1 teaspoon olive oil
- 1/2 teaspoon fresh thyme
- 1 (8-ounce) package presliced cremini mushrooms
- 4 garlic cloves, minced
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup white wine
- 1 tablespoon water
- 1 teaspoon cornstarch
Roasted Pork Tenderloin Medalions with Dried Cranberry Sauce
By Judy1
Total time: 42 minutes. A tablespoon of grape jelly helps thicken the tangy-sweet sauce
- Pork:
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
- Sauce:
- 1 cup fat-free, less-sodium chicken broth
- 1 cup dried cranberries
- 1/2 cup cranberry juice cocktail (such as Ocean Spray)
- 1 tablespoon grape jelly
Pulled Chicken Sandwiches
By Judy1
The chicken and sauce can be made up to two days ahead and stored in the refrigerator
- Chicken:
- 2 tablespoons dark brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 pounds skinless, boneless chicken thighs
- Cooking spray
- Sauce:
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 1 cup ketchup
- 2 tablespoons cider vinegar
- 1 tablespoon molasses
- Remaining ingredients:
- 8 (2-ounce) sandwich rolls, toasted
- 16 hamburger dill chips
Basil Orange Chicken
By Judy1
Marinating the chicken in orange and basil gives it a bright, fresh flavor
- 1 large navel orange
- 2 lemons
- 1/2 cup(s) packed fresh basil leaves, chopped
- 2 tablespoon(s) olive oil
- Salt
- Pepper
- 4 (1 1/2 pounds) skinless, boneless chicken-breast halves
- 1/2 teaspoon(s) sugar
- 1 cup(s) whole wheat couscous
- 1 package(s) (8-ounce) stringless sugar snap peas
- Grilled orange and lemon slices for garnish
Toasted Coconut Muffins
By Judy1
"Toast the coconut so the topping is crunchy
- Muffins:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 to 1/2 1/4 to 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup 1% low-fat milk
- 3 tablespoons part-skim ricotta cheese
- 3 tablespoons cream of coconut
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons grated lemon rind
- 1 large egg
- 1 large egg white
- 1/4 cup flaked sweetened coconut, toasted
- Cooking spray
- Topping:
- 1/4 cup flaked sweetened coconut, toasted
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon canola oil
Banana Bread with Chocolate Glaze
By Judy1
Most tempting of all our quick breads
- 1 cup sugar
- 1/4 cup butter, softened
- 1 2/3 cups mashed ripe banana (about 3 bananas)
- 1/4 cup fat-free milk
- 1/4 cup reduced-fat sour cream
- 2 large egg whites
- 9 ounces unbleached all-purpose flour (about 2 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cooking spray
- 2 1/2 tablespoons half-and-half
- 2 ounces semisweet chocolate, finely chopped
Broccoli Mac and Cheese Gratin
By Judy1
Blanched broccoli boosts the nutritional profile of a familiar cheesy pasta main dish
- 4 cups uncooked medium seashell pasta (about 12 ounces)
- 6 cups broccoli florets (about 1 pound)
- 1 tablespoon olive oil, divided
- 2 garlic cloves, minced
- 1/3 cup finely chopped onion
- 3 3/4 cups 1% low-fat milk, divided
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 1 cup (4 ounces) shredded fontina cheese
- 1/2 cup (2 ounces) grated Asiago cheese
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- Dash of ground nutmeg
- Cooking spray
- 2 (1-ounce) slices white bread
Carrot Sheet Cake with Cream Cheese Frosting
By Judy1
Moist, rich, and lightly spiced, this carrot cake received our Test Kitchens' highest rating
- Cake:
- Cooking spray
- 9 tablespoons butter, softened
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg whites
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup low-fat buttermilk
- 2 cups finely shredded carrot
- Frosting:
- 1/2 cup (4 ounces) block-style fat-free cream cheese
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 3/4 cups powdered sugar, divided
- 1 tablespoon orange sugar sprinkles
Pumpkin Pecan Pie
By Judy1
• Blend together eggs and pumpkin
- Unbaked 9” pie shell
- 2 eggs, slightly beaten
- 1 (1lb.) can pumpkin (or 2 cups fresh pumpkin)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 13 oz. can evaporated milk
- Caramelized Pecan Topping
Chocolate-Amaretti Peaches
By Judy1
Adapted from Gabriella's dessert of peaches filled with amaretti and cocoa powder, our version of this quick desser...
- 1/2 cup crushed amaretti cookies (about 8 cookies)
- 2 tablespoons brown sugar
- 4 large ripe peaches, halved and pitted
- Cooking spray
- 8 teaspoons butter
- 1 ounce bittersweet chocolate, shaved