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Recipes
Beer-Battered Fish & Chips
By Judy1
Preheat oven to 450°. Combine fish and 1/4 cup beer in a medium bowl
- 1 pound cod fillets, cut into 3-inch pieces
- 1 cup dark beer (such as Negra Modelo), divided
- 1 pound baking potatoes, cut into (1/4-inch) strips
- 1/4 cup canola oil, divided
- 3.38 ounces all-purpose flour (about 3/4 cup)
Balsamic Carrot Salad
By Judy1
This is a unique vegetable salad that is great served hot or cold and for picnics or casual summer dinners
- 4 cups (1/4-inch-thick) slices carrot (about 2 pounds)
- 1/4 cup minced fresh cilantro
- 2 tablespoons white balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 2 teaspoons minced fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
Chicken Potpies
By Judy1
Because the piecrust topping cooks on a baking sheet and is then placed over the filling, you don't need to use ove...
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 teaspoon dried rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces chicken breast tenders, cut into bite-sized pieces
- 1 1/4 cups water
- 1 1/2 cups frozen mixed vegetables
- 1 cup mushrooms, quartered
- 1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup
Classic Steak House Rubbed Filet Mignon
By Judy1
This recipe uses a tasty rub of dry mustard powder, peppercorns and rosemary to add flavor to filet mignon
- 2 teaspoons black peppercorns
- 1/4 teaspoon dried rosemary
- 1 teaspoon dry mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- Cooking spray
Creamy Stove-Top Macaroni and Cheese
By Judy1
Mustard, garlic, and Worcestershire sauce add some zip to a comfy favorite
- 4 cups uncooked medium elbow macaroni
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon bottled minced garlic
- 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
Lauren's Chocolate Chip Cookies
By Judy1
Look for grain-sweetened chocolate chips in health-food stores
- 3 tablespoons canola oil
- 2 1/2 tablespoons light-colored corn syrup
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large egg whites
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grain-sweetened chocolate chips (such as Sunspire)
- Cooking spray
Peaches and Mixed Salad Greens
By Judy1
Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side go...
- 2 cups raspberries, divided
- 3 tablespoons crème de cassis (black currant-flavored liqueur)
- 1 tablespoon sugar
- 2 tablespoons minced shallots
- 2 tablespoons crème fraîche
- 2 tablespoons champagne vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 6 cups mixed salad greens (about 8 ounces)
- 2 cups thinly sliced peeled peaches (about 2 large)
- 1/2 cup thinly sliced green onions (about 2 bunches)
- 1/3 cup chopped hazelnuts, toasted
Orange-Ginger Skillet Chicken
By Judy1
Because the chicken will break down if left too long in the citrusy marinade, combine the two components at the cam...
- 1 cup chopped orange sections
- 1/2 cup orange juice
- 1/4 cup chopped green onions
- 1/4 cup low-sodium soy sauce
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon ground coriander seeds
- 1 1/2 pounds chicken breast tenders
- 8 cups cooked rotini (about 1 pound uncooked corkscrew pasta)
Quick Chicken Noodle Soup
By Judy1
Heat the broth mixture in the microwave to jump-start the cooking
- 2 cups water
- 1 (32-ounce) carton fat-free, lower-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 cup prechopped onion
- 1/2 cup prechopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium carrot, chopped
- 6 ounces fusilli pasta
- 2 1/2 cups shredded skinless, boneless rotisserie chicken breast
- 2 tablespoons chopped fresh flat-leaf parsley
Chicken Piccata with Capers
By Judy1
During preparation, WOW's trainees learn sautéing techniques, the proper temperature for serving the food, and tip...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour (about 1 ounce)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups hot cooked spaghetti (about 8 ounces uncooked)
- 2 tablespoons chopped fresh flat-leaf parsley