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Recipes
Orange-Herbed Pork Roast
By Judy1
Season this low-cal, low-fat pork roast with citrus and herbs, then cook low and slow for tenderness
- 1 2 1/2- 3 pound pork sirloin roast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon pepper
- 1 tablespoon cooking oil
- 1 cup chicken broth (see tip, page 29)
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 teaspoons soy sauce
- 1 1/2 teaspoons finely shredded orange peel
- 3 tablespoons cornstarch
- 1/2 cup orange juice
Baked Pasta with Sausage, Tomatoes and Cheese
By Judy1
"This easy-to-make meal makes a lot, and leftovers reheat well
- 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
- 1 pound hot turkey Italian sausage links
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14.5-ounce) cans petite-diced tomatoes, undrained
- 1/4 cup chopped fresh basil
- Cooking spray
- 1 cup (4 ounces) shredded fresh mozzarella cheese
- 1 cup (4 ounces) grated fresh Parmesan cheese
Kansas City Dry Rub
By Judy1
Use this sweet, smoky blend on steaks, pork tenderloin, pork chops, or chicken
- 1/4 cup paprika
- 2 tablespoons Spanish smoked paprika
- 2 tablespoons freshly ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon celery salt
Sparkling White-Sangria Salad
By Judy1
To many families, it isn't a holiday dinner without a gelatin salad
- 2 envelopes unflavored gelatin
- 1 1/2 cups Riesling, divided
- 1 1/2 cups white grape juice
- 1/4 cup sugar
- 1 1/2 cups orange sections
- 1 cup seedless green grapes, halved
- 3/4 cup fresh raspberries
- Cooking spray
Chocolate Raspberry Tart with White Chocolate Cream
By Judy1
This make-ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of ...
- Crust:
- 1 tablespoon sugar
- 1 teaspoon unsweetened cocoa
- 6 chocolate graham cracker sheets
- 1 ounce bittersweet chocolate, chopped
- Dash of salt
- 1 large egg white
- Cooking spray
- Filling:
- 1 cup fat-free milk
- 2 tablespoons sugar
- 2 large egg yolks
- 1 envelope unflavored gelatin
- 3 ounces premium white baking chocolate, chopped
- 1 cup frozen reduced-calorie whipped topping (such as Light Cool Whip), thawed
- Topping:
- 4 cups fresh raspberries (about 1 1/2 pints)
- 1/2 cup apple jelly
- 1 tablespoon fresh lemon juice
- Chocolate curls (optional)
- Mint leaves (optional)
Chicken Salad with Grapes and Pecans
By Judy1
Serve this fruity, nutty chicken salad with assorted crackers and grapes for a filling lunch or a delicious brunch
- 1/2 cup light or regular mayonnaise
- 1/2 cup light or regular sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt 1/2 teaspoon pepper
- 2 pounds skinned and boned chicken breasts, cooked and chopped
- 3 cups red and white seedless grapes, halved
- 1 cup chopped pecans, toasted
- Lettuce leaves (optional)
Kansas City Barbecue Sauce
By Judy1
Thick, tomato-rich Kansas City sauces are sweeter than those from other barbecue regions
- 1 cup plus 2 tablespoons ketchup
- 1 cup water
- 1/3 cup cider vinegar
- 1/4 cup packed brown sugar
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 1 1/2 tablespoons molasses
- 3/4 teaspoon ground celery seed
- 1/2 teaspoon smoked salt (such as McCormick)
Veal Marsala
By Judy1
Veal scaloppine is a superthin veal cutlet
- 1 pound veal scaloppine
- 1/4 cup all-purpose flour, divided
- 2/3 cup beef consommé
- 1 tablespoon butter
- 1/2 cup dry marsala wine
- 1 cup presliced mushrooms
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Lemon Grilled Chicken Breasts
By Judy1
Save three breast halves to make our Hearts of Romaine Caesar Salad with Grilled Chicken
- 3 tablespoons fresh lemon juice
- 2 tablespoons extravirgin olive oil
- 2 garlic cloves, minced
- 7 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
Pork Chops with Gravy
By Judy1
This 40-minute, Southern-style classic features a simple gravy technique you can use in a number of other dishes
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat
- Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until do
- Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits