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Recipes
Marinated Veggies
By carol gorman
Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl
- 1/2 cup thickly sliced zucchini
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced yellow bell pepper
- 1/2 cup sliced yellow squash
- 1/2 cup sliced red onion
- 16 large fresh button mushrooms
- 16 cherry tomatoes
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1/2 cup lemon juice
- 1/2 clove garlic, crushed
Pita Wedges
By carol gorman
Wrap whole-wheat pitas in foil; heat in a 350 degrees F oven for 15 minutes
- 6 whole-wheat pitas
- 1 jar (12 ounces) roasted red peppers
- 1/3 cup pitted kalamata olives
- Lemon-flavored hummus
Parmesan-Crusted Cod with Tartar Sauce
By carol gorman
Place a wire rack on a rimmed baking sheet in the oven; preheat to 450°F
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 1/4 pounds cod (see Tips), cut into 4 portions
- 1/2 teaspoon ground pepper, divided
- 1/4 teaspoon salt
- Olive oil or avocado oil cooking spray (see Tips)
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped cornichons or dill pickles
- 1 tablespoon minced shallot
- Lemon wedges for serving
- Chopped fresh parsley for garnish
Sausage with Peppers and Pasta
By carol gorman
COOK pasta as directed on package, omitting salt
Brunch-Style Eggs Benedict
By carol gorman
Give our Brunch-Style Eggs Benedict recipe a try
- 4 Italian bread slices
- 4 Cracker Barrel Swiss Cheese Slices
- 8 slices deli Black Forest ham (1/4 lb./115 g)
- 4 whole eggs
- 1/4 cup butter
- 2 egg yolks
- 1-1/2 tsp. lemon juice
- dash cayenne pepper
- 1 cup loosely packed baby spinach leaves
Chocolate Chip Cookie Delight Recipe
By carol gorman
Let cookie dough stand at room temperature for 5-10 minutes to soften
- 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 3 cups cold 2% milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- Chopped nuts and chocolate curls, optional
Thai Noodle Bowl
By carol gorman
Ready in under 30 minutes, this noodle bowl is full of vegetables and with the addition of turkey, is a good sour
- 32 ounces unsalted chicken stock
- Chicken Broth 32 Fl Oz
- 1½ tablespoons reduced-sodium soy sauce
- 2 cups small broccoli florets
- 1 cup thinly sliced carrots
- 1 cup bean sprouts
- 4 ounces uncooked Pad Thai noodles or white rice noodles
- 12 ounces chopped cooked turkey or chicken breast meat
- ¼ cup sliced green onions (2)
Rhubarb Tart
By carol gorman
HEAT oven to 425°F. BEAT butter and 1/3 cup granulated sugar in large bowl with mixer until light and fluffy
- 1/2 cup butter, softened
- 1 cup granulated sugar, divided
- 1 cup flour
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 egg
- 1/2 tsp. vanilla
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 lb. (225 g) fresh rhubarb, cut into 1/2-inch lengths
- 1 tsp. icing sugar
Tangy Shrimp and Scallops Recipe
By carol gorman
Place shrimp and scallops in a large resealable plastic bag; set aside
- 28 uncooked large shrimp (1-1/2 pounds), peeled and deveined
- 28 sea scallops (about 1/2 pound)
- 1/2 cup butter, cubed
- 7 tablespoons lemon juice
- 5 tablespoons Worcestershire sauce
- 1 to 2 teaspoons garlic powder
- 1 teaspoon paprika
Pork Chops with Creamy Scalloped Potatoes
By carol gorman
"Tender pork chops are baked in the oven with creamy scalloped potatoes with a hint of thyme and Dijon mustard
- 5 tablespoons butter, divided
- 6 boneless thick-cut pork chops
- salt and ground black pepper to taste
- 2 teaspoons Dijon mustard
- 2 teaspoons dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup half-and-half
- 6 potatoes, peeled and thinly sliced, divided
- 1/2 cup diced onion, divided
- 1 cup shredded Cheddar cheese, divided
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
- Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
- Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.