Well - these are recipes I got from my membership to SendMeRecipes.com -
http://sendmerecipes.com/vip-invite.html
As you all know - each day the members receive complete meals with either Quick and Easy Recipes, Low Carb & Diabetic or Low Fat & WW. I have tried several of them and they are definitely KEEPERS at my house.
This is one from the Low Carb & Diabetic:
Crab Cakes
1 egg
3 Tbs mayonnaise
1 tsp dry mustard
1/4 cup chopped drained bottled pimiento
3 Tbs minced fresh parsley leaves
1 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
2 dashes Tabasco sauce
1/4 tsp freshly-ground black pepper
1/4 tsp salt
1 lb lump crab meat
3/4 cup finely-crushed spicy pork rinds
2 Tbs vegetable oil
1 Tbs butter
1 In a large bowl whisk together the egg, mayonnaise, mustard, pimiento, parsley, Old Bay Seasoning, Worcestershire sauce, Tabasco, pepper, and salt. Add the crab meat and 1/4 cup of pork rinds, toss the mixture gently.
2 Spread the remaining 1/2 cup of pork rinds on a plate, form 1/3-cup of mixture gently into 3/4-inch patties (about
, and coat the top and bottoms of each patty carefully with the pork rinds, transferring to a sheet of waxed paper.
3 In a large skillet heat the oil and the butter over moderately-high heat. Fry the crab cakes, for 1 to 2 minutes on each side, or until they are golden. Serve with the lemon wedges.
Servings: 8
Classic Ham Salad
1 lb ham, finely chopped
2 Tbs Dijon or country-style mustard
3 Tbs mayonnaise
1/4 tsp cayenne pepper, (optional)
1 shallot, finely chopped
1 Tbs finely-chopped dill pickle
1 In a mixing bowl, combine ham, mustard, mayonnaise and cayenne. Mix well. Stir in shallot and pickle.
2 Comments: Any cooked ham is fine in this salad. The key is to chop it finely, so its flavor mingles with the dressing.
Servings: 4
Creamy Red Cabbage Slaw
1 lb red cabbage, cored, quartered, and thinly sliced
1 small red onion, very thinly sliced
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs chopped fresh tarragon
1 Tbs balsamic vinegar
1/4 packet sugar substitute
Salt, to taste
Freshly-ground black pepper, to taste
1 In large bowl, combine cabbage and onion. In small bowl, mix sour cream, mayonnaise, dill, vinegar and sugar substitute. Add salt and pepper to taste.
2 Add dressing to cabbage mixture and toss to coat. Cover and refrigerate at least 1 hour for flavors to blend. (May be made up to 1 day ahead). Serve chilled or at room temperature.
Servings: 6
We enjoyed the crab cakes and cabbage slaw for dinner and we made the ham salad for lunch (served on crusty rolls) with a green salad. I've done some mix-and-matching with the meals from each category - everyone has enjoyed them very much.
I will post more that we liked!