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Recipes
Turkey Club Wraps
By gilligan1963
Scoop pulp from avocado; place in a bowl
- 1/2 ripe avacado
- 1 tsp fresh lemon juice
- dash of red pepper
- 1 small garlic clove, minced
- 2 2-ounce low-carb sandwich wraps
- 4 ounces deli turkey
- 4 1/4-inch slices tomato
- 1/2 cup thinly sliced red onion
- 1 cup shredded lettuce
- 4 bacon slices, cooked
Pancakes
By gilligan1963
In a large mixing bowl, whisk together egg substitute, buttermilk, water, oil, and brown sugar
- 1/2 cup egg substitute
- 2 cups lowfat buttermilk
- 1/2 cup water
- 2 Tbsp canola oil
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 cup whole wheat flour
- 1 cup white all-purpose flour
- 1 cup wheat bran
- 1 tsp baking soda
- 2 tsp baking powder
- cooking spray to coat griddle
- 18 large strawberries
- 12 Tbsp light whipped topping
The Best Clam Sauce
By gilligan1963
Bring a large pot of salted water to a boil, add linguini and return water to a boil
- 1 (16 ounce) package dry linguini
- 1 onion, chopped
- 6 cloves garlic, chopped
- 3 tablespoons olive oil
- 4 (6.5 ounce) cans minced clams
- 1/2 cup butter
- salt and pepper to taste
- 2 tablespoons dry white wine
JELL-O Patriotic Mini Fruit Tarts
By gilligan1963
HEAT oven to 450ºF. SPRAY 24 mini muffin pan cups lightly with cooking spray
- 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1/2 cup thawed COOL WHIP Whipped Topping
- 1 cup fresh raspberries
- 1/2 cup fresh blueberries
White Clam Sauce
By gilligan1963
In medium saucepan, cook garlic in oil until tender
- 2 cloves garlic, finely chopped
- 1/4 cup olive oil
- 3 (6.5 oz) can chopped clams, drained reserving liquid
- 1 Tbl dried parsley
- dash pepper
- 1/3 cup parmesan cheese
- 1/4 cup pasta water
Quiche Lorraine
By gilligan1963
Roll out the pie crust and transfer it to your pie plate
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 cup Gruyere cheese, divided
- 1 diced yellow onion
- 4 large eggs
- 2 cups whipping cream or half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
Lemon-Garlic Tilapia with Spinach
By gilligan1963
Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper
- 4 5 -ounce tilapia fillets
- Kosher salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine
- Grated zest and juice of 1 lemon, plus wedges for serving
- 1 tablespoon unsalted butter
- 1/4 cup chopped fresh parsley
- 1 5 -ounce package baby spinach (about 8 cups)
Curve's Vegetable Soup
By gilligan1963
In 3-quart soup pot, saute onion, celery, carrots and cabbage in olive oil for 10 minutes, stirring often
- 1 1/2 cups, chopped onion
- 2 stalks celery, diced
- 1/2 cup carrots,diced
- 1 cup cabbage, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup zucchini, chopped
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 11.5 ounces Tomato juice
- 1 tablespoon parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Lasagna Rolls
By gilligan1963
Preheat the oven to 375 degrees F
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
- 1 jar (28 oz) marinara sauce
Salted Cooking Water
By gilligan1963
This is the ratio for salted cooking water
- 1 tablespoon salt to 2 quarts water.