Crab Salad Sandwiches

SERVINGS: 4-6 Sandwiches

CATEGORY: Seafood
METHOD: Cooked & Chilled
TIME: 40 minutes

Ingredients:
2 Tbsp. finely chopped fresh chives
1 Tbsp. FINELY chopped parsley
1.5 Tbsp. canola-based mayo (can be found at health-food stores)
0.5 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 large egg
1/3 cup panko (Japanese bread crumbs)
1 lb. lump crab meat (I use imitation crab meat.. since you can't find any real seafood ANYWHERE in Utah.. grrrrr)
Extra-virgin olive oil
Slices of 100% Whole Wheat bread
Extra canola-based mayo
Directions:
1. Combine first 8 ingredients. Add panko and crab, and toss gently to combine. Cover and refrigerate for 15 minutes.

2. Heat oil in a large skillet over medium-high heat. Add crab mixture. Cook until golden, tossing occasionally.

3. Refrigerate cooked crab mixture in a bowl until completely chilled.

4. Mix in enough mayo to the chilled crab mixture so it looks like the right consistency for crab salad. Spoon onto slices of bread. It's also good toasted.

Per Serving: Calories 292; Fat 22g; Protein 18.7 g; Carbs 5g; Fiber 0.5g; Chol 161mg; Iron 1.2mg; Sodium 571mg; Calc 53mg

Carrot Cake

SERVINGS: One 9x13 cake
CATEGORY: Dessert
METHOD: Baked
TIME: 2 hours
Ingredients:
4 eggs
1 1/4 cup vegetable oil
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup chopped nuts (optional)

Frosting:
1/2 cup butter (softened)
8 oz cream cheese (softened)
4 cups powdered sugar
1 tsp vanilla

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Per serving: Calories 491; Fat 26.1g; Cholesterol 74mg

Source: Website

Apricot Glazed Grilled Chicken

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Grilled
TIME: 40 minutes

Ingredients:
3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1-1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
4-6 bone-in chicken thighs, skinned
1/2 teaspoon fine sea
1/4 teaspoon freshly ground black pepper
Cooking spray

Directions:
Combine first 4 ingredients in a small bowl, stirring well.

Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

Per Serving: Calories 242; Fat 10.5g (sat 2.3g, mono 3.4g, poly 2.7g); Protein 26.6g; Carb 8.7g; Fiber 0.1g; Chol 82mg; Iron 1.1mg; Sodium 476mg; Calc 17mg.

Source: Cooking Light Magazing, June 2009

Meatless Meatloaf

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: 50 minutes

Ingredients:
1 Tbsp. refined coconut oil, plus more for the pan
1 carrot, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 onion, cut into 1/2-inch dice (I put mine in my food processor)
3 oz. (about 2 cups) mushrooms, cut into 1/4-inch dice
2 cloves garlic, minced
1 Tsp. pepper
2 Tsp. fine sea salt
2 slices whole wheat bread
1 cup toasted walnuts
2 (14-oz.) packages Gimme Lean meatless ground beef
1/2 cup rolled oats
1/2 cup ketchup
2 Tbsp. chopped fresh Italian parsley

Directions:
Preheat oven to 375. Oil a 10x4x3 inch loaf pan.

In an 8- to 10-inch skillet over medium heat, melt the oil. Add the carrot and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 3 minutes. Add the mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are crisp-tender and any liquid the mushrooms have released is cooked off, about 2 minutes. Remove from heat and allow to cool slightly.

Meanwhile, in a food processor, combine the bread and walnuts, pulsing to form a coarse meal. Transfer the mixture to a large bowl and add the beef, oats, ketchup, parsley and the vegetable mixture. Use your hands to mix well.

Transfer the loaf mixture to the prepared pan, spread it into an even layer and bake for 45 minutes, until the tip of a knife inserted into the center comes out piping hot. Let the loaf sit 5 minutes before turning it out onto a serving plate.

Per serving:
407 calories
29 grams protein
16 grams fat
1 gram saturated fat
40 grams carbohydrate
7 grams fiber
0 milligrams cholesterol
1,636 milligrams sodium

**I serve this with mashed potatoes, country gravy (the only veg-friendly gravy I can find; or make your own) and a side of vegetables! Yummm!

Source: Skinny B*tch

Florentine Meatballs

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 30 min.

Ingredients:
1 box frozen spinach (10 ounces), defrosted in the microwave
1 1/3 pounds ground turkey breast (1 package)
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup breadcrumbs (3 handfuls)
1/2 cup grated Parmigiano Reggiano cheese (2 palmfuls)
Coarse salt and black pepper
Extra virgin olive oil (EVOO), for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 sack shredded provolone or blend of Italian cheeses (10 ounces), available on the dairy aisle at the grocery store
1/2 teaspoon freshly grated nutmeg (eyeball it)
1/4 cup parsley leaves, chopped, for garnish

Directions:
Pre-heat the oven to 400°F.

Wring the defrosted spinach dry in a clean kitchen towel. Place the turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, the garlic, egg, about 1/4 cup of the milk, the breadcrumbs, grated Parmigiano Reggiano, salt and pepper. Mix well. Form into 12 large balls and drizzle with EVOO. Arrange on a nonstick cookie sheet and roast for 20 minutes, or until cooked through.

While the meatballs are in the oven, heat a small saucepot over medium heat. Add a drizzle of EVOO and 2 tablespoons butter. Melt the butter, then add the remaining finely chopped onion. Cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups milk and 1 cup stock. Bring the liquid up to a boil, then stir in the shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg and turn the heat to lowest setting.

Place three meatballs on dinner plates, top with sauce and garnish with parsley.

Yield: about 4 servings

Source: Rachael Ray

Pepperoni Stromboli

SERVINGS: 16
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 30 min.

Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed
2 eggs, beaten
1/3 cup Crisco® Light Olive Oil
1/2 teaspoon each garlic powder, salt and pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1 pound ground beef, cooked and drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 small onion, chopped

Directions:

Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.

In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Arrange beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.

Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 3757° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting.

Yield: about 16 servings.

Source: www.tasteofhome.com

Cream-Filled Strawberries

"These plump berries filled with a creamy pudding mixture are so elegant-looking and luscious-tasting that they're perfect for parties or holiday gatherings."

SERVINGS: 18
CATEGORY: Appetizer
TIME: Prep: 30 min. + chilling

Ingredients:
18 large fresh strawberries
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 teaspoon almond extract

Directions:

Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving.

Yield: 18 strawberries.

Source: Taste of Home: The New Appetizer