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Recipes
Baked Compote of Winter Fruit
By Judy1
This simple compote of pears, apples, and cranberries smells wonderful while it bakes
- 1/2 cup applesauce
- 1 1/2 cups fresh cranberries
- 1/2 cup ruby port or other sweet red wine
- 1/2 cup apple cider
- 1/3 cup sugar
- 1 (1-inch) slice lemon rind strip
- 4 cups sliced peeled Golden delicious apple (about 1 1/4 pounds)
- 2 cups firm Anjou pears, cored and cut into 1/4-inch-thick wedges (about 3/4 pound)
- Cooking spray
- 3 cups vanilla low-fat ice cream
Mixed Lettuce,Pear, and Goat Cheese Salad with Citrus Dressing
By Judy1
If you can't find Meyer lemons, use regular lemon juice and add a pinch of sugar to approximate the flavor
- Dressing:
- 1 tablespoon finely chopped shallots
- 1 teaspoon Dijon mustard
- 1/4 cup fresh orange juice
- 4 teaspoons fresh Meyer lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 teaspoons extra-virgin olive oil
- Salad:
- 2 tablespoons fresh orange juice
- 2 firm ripe Bosc pears, cored and thinly sliced
- 6 cups mixed baby lettuces
- 1 head Boston or butter lettuce, torn (about 2 cups)
- 3/4 cup (3 ounces) crumbled goat cheese
Carrot and Cucumber Salad
By Judy1
"For 10 years, my family lived in South Korea
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 teaspoons canola oil
- 2 teaspoons dark sesame oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground red pepper
- 2 cups chopped seeded cucumber
- 1 (10-ounce) bag matchstick-cut carrots
- 1 teaspoon sesame seeds, toasted
Walnut and Rosemary Oven-Fried Chicken
By Judy1
Get the crispy taste of fried chicken for less than 300 calories
- 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6-ounce) chicken cutlets
- 1/3 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
Beef Filets with Pomegranate-Pinot Sauce
By Judy1
1. Heat a large heavy skillet over medium-high heat
- 4 (4-ounce) beef tenderloin steaks, trimmed
- 3/8 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1 tablespoon minced shallots
- 1/3 cup pinot noir or burgundy wine
- 1/3 cup pomegranate juice
- 1/3 cup fat-free, lower-sodium beef broth
- 1 thyme sprig
- 1 1/2 tablespoons chilled butter, cut into small pieces
Crockery Pork Roast with Cherries
By Judy1
This slow cooker recipe makes for a quick, weeknight pork dinner
- 1 2 pound boneless pork shoulder roast or boneless pork sirloin roast
- 2 tablespoons cooking oil
- 1 tablespoon quick-cooking tapioca
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/2 teaspoon black pepper
- 1 cup dried cherries
- 1 medium onion, sliced
- 1/2 cup apple juice or apple cider
- 3 - 4 cups hot cooked brown rice or noodles
Grilled Flank Steak with Bourbon Barbecue Sauce
By Judy1
Allowing the meat to rest for 10 minutes lets the juices redistribute throughout the steak for richer flavor
- 1 1/2 pounds flank steak, trimmed
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- Cooking spray
- 1 teaspoon olive oil
- 2 tablespoons finely chopped shallots
- 2 tablespoons tomato paste
- 1/2 cup less-sodium beef broth
- 2 teaspoons brown sugar
- 1 tablespoon bourbon
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon salt
Grilled Pork Tenderloin Sandwiches
By Judy1
This dinner is ready for the road—Prepare the pork and assemble the sandwiches at home
- 1/4 cup hot jalapeño jelly
- 1 teaspoon water
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 (1-pound) pork tenderloins, trimmed
- Cooking spray
- 1/4 cup light ranch dressing
- 1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye)
- 8 (1 1/2-ounce) hamburger buns or Kaiser rolls
Pork Loin with Brandy and Dried Cherries
By Judy1
Soaking dried cherries in brandy softens the fruit and yields deep flavor
- 1/2 cup dried tart cherries
- 1/2 cup brandy
- 2 pounds boneless pork loin, trimmed
- 1 teaspoon dry mustard
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- Cooking spray
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon red currant jelly
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
Chocolate Cinnamon Bars
By Judy1
Mix and sift flour, baking powder, 1 cup sugar and 3 teaspoons cinnamon
- 2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 1/3 cups sugar
- 4 teaspoons cinnamon
- 1/2 cup softened butter or margarine
- 1/2 cup shortening
- 1 egg
- 1 egg, separated
- 1 6 oz. package (1 cup) semi-sweet chocolate pieces
- 1/2 cup chopped walnuts