Triathlon Life Magazine Featured Our Chef and Recipes

Inside Triathlon Magazone Spring 2009 Page 46

USAT was kind enough to put my pic and recipes in this month's issue of USA Triathlon Life magazine for Spring 2009 - see page 46.

Recipes featured:

Pineapple Mahi

Chicken Cutlets, Salsa, Cornbread

Chicken Cutlets With Salsa, Corn, Salad

8 ounces chicken breast cutlets (4)
1 can no-added-salt tomatoes

Dash hot pepper sauce

1 tsp granulated garlic with parsley

2 tsp chopped cilantro

4 cups frozen corn kernels

2 tsp light margarine

4 cups ready-to-eat romaine lettuce

1 cup sliced cucumber

1 cup sliced peeled carrots

1 cup sliced tomatoes

Balsamic vinegar to taste

1. Place the chicken breast cutlets in a single layer in a large baking pan. Preheat oven to 350 degrees. Place the tomatoes, hot pepper sauce, garlic and cilantro in a food processor and then pour over the chicken. Bake the chicken until done, about 15 or 20 minutes.

2. Place the corn and margarine in a covered microwave container and microwave on high until done, about 4 minutes.

3. Make a salad with the romaine, cucumber, carrots, tomatoes, and balsamic vinegar. Serve the cutlet topped with the salsa with the corn and salad on the side. Serves 4.

My triathlon blog is here.

Judy Doherty

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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