Crab-stuffed Mushrooms

Crab-stuffed Mushrooms

Ingredients:
3.5 oz lump crab meat (1/2 leanest)
2 oz part-skim mozzarella (1/2 lean)
1 clove garlic, minced (1 condiment)
1 Tbsp green onions, finely diced (1/4 green)
1 Tbsp red bell pepper, finely diced (1/4 green)
1 Tbsp grated parmesan cheese (1 condiment)
1/4 tsp ground black pepper (1/2 condiment)
1/4 tsp dried dill weed (1/2 condiment)
1 1/4 cups mushroom caps (2 1/2 green)

Preheat the oven to 375 degrees. Remove stems from mushrooms and wash and dry the caps. Place stem-side up in a rectangular glass dish that has been sprayed with PAM.

In a small bowl, combine crab meat, mozzarella, garlic, green onions, bell pepper, black pepper and dill weed in a small bowl. Stir gently to combine, trying to avoid breaking up the lumps of crab as much as possible. Fill the mushroom caps with the mixture, pressing it firmly into the caps, and mounding it on top. Sprinkle parmesan cheese over the stuffed mushrooms. Bake for 20-25 minutes in the preheated oven until the tops are lightly browned and the cheese has melted.

Servings: 1
Medifast calcs: 1/2 leanest, 1/2 lean, 3 green, 3 condiments

Crab, Spinach and Asparagus Quiche

Ahhh, quiche.

To be honest, I've never tasted one. Not because I didn't want to, eggs just don't agree with me. But for some reason, egg beaters don't bother me. So please forgive me if this recipe isn't like a real quiche. It was delicious and I devoured as much as I could (the entire recipe is ONE gigantic L&G serving!). I hope you all enjoy this recipe as much as I did!

Crab, Spinach and Asparagus Quiche

Ingredients:
1 cup Egg Beaters (1/2 lean)
3.5 oz lump crab meat (1/2 lean)
1/2 cup asparagus (1 green)
1/2 cup mushrooms (1 green)
1/2 cup sauteed spinach (1 green)
2 tsp olive oil (2 healthy fats)
1/4 tsp minced fresh garlic (1/2 condiment)
1 Tbsp fresh grated Parmesan (1 condiment)
1 Tbsp fresh chopped rosemary (1/2 condiment)
Sprinkle of fresh grated nutmeg (less than 1/8th of a tsp/condiment)

Preheat the oven to 425 degrees. In a nonstick skillet, saute the asparagus, mushrooms, spinach and garlic with 2 tsp oil until the spinach is wilted and the asparagus is almost done.

In a small bowl, combine the Egg Beaters, crab meat, rosemary, and the sauteed veggies. Stir gently (avoid mixing too roughly, otherwise the crab meat will break apart).

Spray a glass pie pan with a spritz of PAM. Pour mixture gently into the prepared pie pan. Sprinkle with the grated Parmesan cheese and finish with a little shaving of fresh nutmeg. Bake in the preheated oven for 15-20 minutes until set in the center.

Makes one serving.

Medifast calcs: 1 Lean, 3 Green, 2 Healthy Fats, 2 and a smidge more condiments