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:
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 8), 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.
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.
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.
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!