Mini Crab Crescents - 2 stars each Recipe added 01/15/2003 sent in by Sarah Beth They look as though you have spent hours in the kitchen, but this quick and easy recipe for mini crab crescents takes just minutes to prepare. Ingredients: 6 oz. flaked crab meat 4 oz. reduced-fat cream cheese,softened 1/3 c. reduced-fat salad dressing 1/2 - 1 tsp. hot sauce 1/2 tsp. Old Bay Seasoning 3 tbsp. sliced green onions 2 (8-oz.) packages reduced-fat crescent rolls Butter-flavored cooking spray 2 - 3 tbsp. sesame seeds Preparation: 1.Preheat oven to 375 degrees. 2.In a medium mixing bowl, combine crab meat, cream cheese, salad dressing, hot sauce, Old Bay and onions. Refrigerate. 3.While the crab mixture chills, open both packages of crescent rolls and separate the dough into 16 triangles. Slice each triangle in half lengthwise, for a total of 32 triangles. Lightly spray a baking sheet with cooking spray. 4.Remove the crab mixture from the refrigerator. Spoon 1 tsp. of the mixture 1-inch from the wide end of each crescent roll. Fold the wide end of the crescent roll over the crab meat and pinch the ends to seal. (The crab mixture should be completely sealed within the dough.) Continue to roll the crescent dough until the roll is complete. Repeat with remaining rolls. Lightly spray each roll with cooking spray and sprinkle sesame seeds evenly over the rolls. 5.Bake for 11 to 15 minutes or until golden brown. Serve hot. 6.Makes 32 crescents, one crescent per serving. Nutritional Analysis: 70 calories, 3.5 g. fat, 40 percent of calories from fat, 5 mgs cholesterol, 6 g. carbohydrate, 3 g. protein, 175 mgs sodium, 0 fiber, 1 g. sugar. : 2 stars per roll I haven't tried this but this looks good! Traci recipe added 01/13/2003 Low Fat Chex Party Mix (1 star) 3/4 teaspoon garlic powder 1 cup pretzels 1 1/2 teaspoons seasoned salt 3 cups Rice Chex� cereal 3 cups Corn Chex� cereal 1 cup garlic-flavor bite-size fat-free bagel chips or regular-size fat-free bagel chips, broken into 1-inch pieces 2 tablespoons worcestershire sauce 3 cups Wheat Chex� cereal 3 tablespoons margarine or butter* 1/2 teaspoon onion powder Heat oven to 250�. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. 12 cups snack. Do not use spread or tub products. Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container. Important: Because microwaves cook differently, time is approximate. 1 serving (1/2 cup): 70 calories; 2 g fat (0 g saturated); 0 mg cholesterol; 270 mg sodium; 13 g carbohydrate (1 g fiber); 2g protein. NO BAKE CHOCOLATE PEANUT BUTTER BALLS Makes 36 balls/1 star ea 1 1/2 cups reduced fat chocolate wafer cookie crumbs 1 cup confectioners sugar Plus 1/4 cup 1/3 cup honey 6 tblsp reduced fat creamy peanut butter In large bowl mix the cookie crumbs and 1 cup of confectioners sugar. In separate bowl mix honey and peanut butter; stir into crumb mixture. Shape into 1" balls (the mixture will hold together as you work with it). Roll balls in remaining 1/4 cup confectioners sugar before serving. This is a great vegetarian dish that is a different version from the normal baked bean dish. Mexican Style Baked Beans 30 oz canned vegetarian baked beans 1 cup(s) salsa 2 tbsp fresh lime juice 30 item(s) baked low-fat tortilla chips 1/4 cup(s) cilantro 1/2 cup(s) low-fat shredded cheddar cheese Preheat oven at 350. Spray 1 1/2 quart baking dish with Pam. Combine beans, salsa, and lime juice and place in baking dish. Mix well. Top with chips and cilantro. Sprinkle with cheese. Bake for 25-30 minutes, or until heated through and cheese is melted. 4 servings at 6 stars Beth :) |