Crab-Cheese Dip

*Makes 4 cups
*Bake @ 350 for 30 min.


½ cup light mayo
8 oz. pkg. light cream cheese
2 tbs skim milk
4 scallions, sliced thin
1 tbs lemon juice
1tbs hot pepper sauce
1 tsp Worcestershire sauce
½ tsp garlic powder
½ cup Shredded Parmesan cheese
1 pound crab meat (real or imitation)
¼ cup parsley, chopped



1. Heat oven to 350. Spray a shallow baking dish with non-stick spray. Set aside.

2. Stir together mayo, cream cheese, milk, scallions, lemon juice, red pepper sauce, Worcestershire. Sauce, garlic powder and ¼ of the cheese

3. Gently stir in crab meat (chop fine for imitation). Spoon evenly into prepared dish. Sprinkle remaining ¼ cup parmesan cheese over the top. Bake for 30 minutes, until lightly browned. Let stand for 5 minutes.
4. Sprinkle parsley over top. Serve warm with baked tortilla chips.



*Per 2 tbs: 46 calories,0 fiber, 3 g fat.
*I also make this using fat free mayo & fat freecream cheese. It is not as creamy, but still tastes good and is SOO low in fat.
*I also make this with spinach in place of the crab, for a vegetarian version

[from doodiebug30]

Bacon-Tomato Cheese Toast

Ingredients

•2 ripe tomato

•kosher salt

•8 strips bacon

•4 slices Texas toast or other thick sandwich bread

•3/4 cup grated cheddar cheese

•3/4 cup grated part-skim mozzarella cheese

•3/4 cup mayonnaise

•5 scallions, finely chopped

•1/4 cup chopped fresh parsley

•1/2 small zucchini, very thinly sliced

•Freshly ground pepper

Directions

Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.



Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.



Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.



Per serving: Calories 680; Fat 55 g (Saturated 15 g); Cholesterol 65 mg; Sodium 1,181 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g

[from Molly]

Veggie Cincinnati Chili

My DH used to be a complete vegetarian, so here was a veggie version of the chili Spaghetti:

PREP: 15 minutes COOK: 55 minutes

• 2 large onions, chopped
• 3 med. Zucchini, chopped small
• 3 large carrots, peeled and diced
• 1 large green pepper, diced
• 1 large red bell pepper, diced
• 4-6 cloves garlic, minced
• 1 can (28 oz.) Peeled Tomatoes in Puree, chopped
• 8oz. can Tomato Sauce
• ¼ cup Chili Powder
• 2 tsp. Sugar
• 1 ½ tsp Cinnamon
• 1 tsp salt
• ¾ tsp Allspice
• 1 can red Kidney Beans, drained & rinsed
• 12 oz. Spaghetti, cooked & drained
• 8 tbs reduced fat Sharp Cheddar Cheese
• Oyster Crackers
• 4 Scallions, trimmed & sliced

*Cook onion over med. High heat for 5 minutes in large pot. Add ½ cup water, if needed to keep from sticking to pan. Add other veggies to pot and cook 5+ minutes, until veggies are softened.

*Add tomatoes, sauce and all spices. Stir to combine. Bring to a boil over high heat and reduce to heat to simmer for 30 minutes.

*Add beans and simmer an additional 15 minutes.

*Cook pasta. Drain.

*Serve Chili over cooked pasta. Garnish each serving with cheese, scallions and oyster crackers.

*8 Servings

346 calories 4 grams fat 10 grams fiber

[from doodiebug30]