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Recipes
Orange Chicken Salad with Feta
By Judy1
"This salad combines many of my favorite flavors in a new way
- 1 pound skinless, boneless chicken breast
- Cooking spray
- 8 cups torn leaf lettuce
- 1 cup orange bell pepper strips
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup matchstick-cut carrots
- 1/2 cup (2 ounces) feta cheese, crumbled
- 1/4 cup chopped green onions
- 3 tablespoons thawed orange juice concentrate, undiluted
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (11-ounce) can mandarin oranges in light syrup, drained
- 2 tablespoons sliced almonds, toasted
Feta-Basil Sandwiches
By Judy1
Combine first 4 ingredients, tossing with a fork until well combined
- 1 cup (4 ounces) crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup fat-free mayonnaise
- 1/4 teaspoon freshly ground black pepper
- 8 (1 1/2-ounce) slices firm white bread (such as Pepperidge Farm Hearty White), toasted
- 8 (1/4-inch-thick) slices tomato
Broccoli and Apple Salad
By Judy1
Sweet, crunchy apple and broccoli create a refreshing, light side dish
- 2 1/2 tablespoons sugar
- 6 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon canola oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 (1 1/4-pound) head of broccoli
- 1 1/4 cups chopped Braeburn or Fuji apple (about 1/2 pound)
- 1/4 cup minced Walla Walla or other sweet onion
Cherry Coconut Bars
By Judy1
Pastry: Mix all together until smooth
- Pastry:
- Heat oven to 350.
- 1 cup all purpose flour
- 1/2 cup soft butter
- 3 tbsp. confectioner sugar
- Filling:
- 2 eggs slightly beaten
- 1 cup sugar
- 1/4 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla
- 3/4 cup chopped nuts
- 1/2 cup coconut
- 1/2 cup cherries cut up
Hot Dogs "Run Through the Garden"
By Judy1
Chicago residents love their hot dogs with the works, or "run through the garden
- 7 hot dog buns
- 2 quarts water
- 7 97% fat-free beef franks (such as Hebrew National)
- 1 cup finely diced white onion
- 1 cup diced tomato
- 1/2 cup sweet pickle relish
- 1/3 cup prepared mustard
- 14 sport peppers
Quick Pan- Fried Chicken Breasts
By Judy1
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to an even thickness (about 1/...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3 tablespoons canola mayonnaise
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon chile paste (such as sambal oelek)
- 2 tablespoons olive oil, divided
- 1 1/2 cups panko (Japanese breadcrumbs)
Herbed Potatoes
By Judy1
1. Place potatoes in a saucepan; cover with cold water
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch chunks
- 4 teaspoons olive oil, divided
- 1/2 teaspoon butter
- 2 garlic cloves, minced
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons small basil leaves
- 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
Turkey Noodle Soup
By Judy1
Amount per serving Calories: 280 Calories from fat: 23% Fat: 7
- Cooking spray
- 1 cup (1/4-inch-thick) slices carrot
- 3/4 cup chopped onion
- 4 garlic cloves, minced
- 1 cup (1/4-inch-thick) slices celery
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups fat-free, less-sodium chicken broth
- 2 cups (3 ounces) uncooked egg noodles
- 1 tablespoon low-sodium soy sauce
- 1 bay leaf
- 2 cups shredded turkey (about 8 ounces)
- Coarsely ground black pepper (optional)
Green Salad with Apples and Maple-Walnut Dressing
By Judy1
This salad contains sweet, spicy, nutty, and salty notes
- 6 cups gourmet salad greens
- 1 cup (2-inch) julienne-cut Braeburn or Honeycrisp apple
- 2 tablespoons cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons whole-grain Dijon mustard
- 1 1/2 teaspoons walnut oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
Pork Tenderloin with Guava Bourbon Sauce
By Judy1
This dish is easy enough to make for a weeknight supper and special enough to serve to company
- 1 cup fat-free, less-sodium chicken broth
- 2 ounces finely chopped guava paste
- 1 (1 1/4-pound) pork tenderloin, trimmed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 teaspoon canola oil
- 1/2 cup finely chopped shallots
- 3 tablespoons bourbon
- 1 1/2 tablespoons whole grain mustard