Mushrooms Stuffed with Crabmeat

This is my Mother In Law's Recipe--not exactly WW friendly, but still awesome tasting. I made these last year as an appetizer for New Years Eve...they were a big hit!

1c. shredded crabmeat
1 tbsp. fine dry breadcrumbs
1 tbsp. each chopped onion, parsley & chives (or 1 tsp. of dry)
1 tsp. salt
1 egg slightly beaten
24 lg. mushrooms, cleaned with stems removed
2 tbsp. grated Parmesan cheese
2 tbsp. butter, melted

Combine crabmeat, onion, parsley, chives, and salt and mix well. Add egg and mix again. Spoon into mushroom cavities, mounding slightly. Sprinkle with grated Parmesan cheese and drizzle with butter. Sprinkle lightly with more bread crumbs, if desired.

Place on baking sheet and bake aat 350 degrees for 20 minutes or until hot.

Spicy Shrimp Fettuccine

This recipe was awesome--I was hesitant to put sour cream in my pasta dish because I thought the flavor would overwhelm the dish, but it was great. I pulled this out of Cooking Light and I didn't add the parmesean to take away the point for it.

WW Points: 9

Ingredients
8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5) OR 2 Cans of diced tomatoes
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated. Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Yield
4 servings

Nutritional Information
CALORIES 414(19% from fat); FAT 8.7g (sat 2.5g,mono 3.5g,poly 1.3g); PROTEIN 34.1g; CHOLESTEROL 180mg; CALCIUM 153mg; SODIUM 494mg; FIBER 3.3g; IRON 5.1mg; CARBOHYDRATE 49.4g

Asian Lettuce Wraps

I made these a few nights ago and thought they were great! Very flavorful and they were great the next day over some rice.

WW Points: 5 (as prepared)

1 pound 93% lean ground beef, fresh or frozen
16 Boston, Bibb, or Butter Lettuce Leaves
1 can (8oz, 5oz drained) sliced water chestnuts
1 large onion (1 cup chopped)
2 tablespoons minced garlic
1 tablespoon reduced sodium soy sauce
¼ cup hoisin sauce
2 tablespoons fresh bottled ginger
1 tablespoon rice vinegar
2 teaspoons Asian chile pepper sauce
1 bunch scallions (3/4 cups sliced)
2 teaspoons Asian (dark) sesame oil


If the beef is frozen, run it under warm tap water to remove any packaging. Place the beef on a microwave safe plate and microwave uncovered on high, for 2 minutes to begin defrosting.

Meanwhile, rinse the lettuce leaves, making sure to leave them whole, and set them aside to drain in a colander or on paper towels. Drain the water chestnuts, and use a chef’s knife to finely chop them. Set aside.

Remove the beef from the microwave and place it over high heat in a 12 inch non stick skillet. Cook, turning and stirring to break up the meat. While the meat cooks, peel and coarsely chop the onion, adding it to the skillet as you chop. Reduce the heat to medium-high and continue to cook, stirring frequently, while adding the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce. Cook until most of the mean is crumbled and brown.

Add the reserved water chestnuts and reduce the heat to medium. Rinse the scallions and trim the roots. Thinly slice the scallions, using all the white parts and enough of the tender green tops to make about ¾ cup. Add them to the skillet. Add the sesame oil. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove the skillet from the heat.

Serve with lettuce wraps and fold like tacos. Put about ¼ cup of mixture in each.

SERVES 4