Crab Stuffed Snow Peas

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Cute, Aren’t They?!

Wonderful Snack, Appetizer or Light Lunch!





1/2 pound fresh snow peas
12 ounces crab meat, well drained
2 hard-cooked
eggs, finely chopped
1/4 cup light mayonnaise (more if needed)
1/4 to 1/2 teaspoons prepared horseradish or to taste
3 dashes of hot sauce or to taste
2 teaspoons capers, drained and minced
3 tablespoons celery, finely chopped


 Wash and clean snow peas. Split peas on top side, leaving bottom intact to form a little boat. Blanch in lightly salted boiling water for 10 seconds; remove from heat. Immediately submerge snow peas in cold water for a minute. Remove and drain; set aside to cool.

In a medium bowl, add crab meat, eggs, mayonnaise, horseradish, hot sauce, capers, and celery; mix very gently so as not to break up crab meat.

Stuff cooled snow peas generously with crab meat filling (about 1 heaping teaspoonfuls of each snow pea). Chill in refrigerator until ready to serve.

Makes about 24 stuffed snow peas. 

Recipe from Taste of Home


Tortellini Skewers

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 So Pretty, So Healthy  and So Delicious!

Take to Your Next Potluck!






  • 1 (9-oz.) package refrigerated cheese tortellini
  • 1 (8-oz.) package frozen sugar snap peas
  • 68 (4-inch) wooden skewers
  • 1 pt. grape tomatoes, cut in half
  • Light Champagne Salad Dressing (like Girard’s)


1.  Cook tortellini according to package directions and let cool

2. Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.

3. Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour light champagne salad dressing over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter.

Recipe from

Spicey Crab-Stuffed Cucumber Cups

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Cool As a Cucumber!

Take These Delectable Little Treats to Your Next Potluck!



3 long cucumbers

1/4 cup light sour cream

1/4 cup non-fat cream cheese, softened

3/4 cup crab meat (or imitation crab meat), excess water removed

1 tsp hot pepper sauce (like Tabasco or Tapito)

1 tsp spicey brown mustard

Salt and pepper to taste

1 tbs minced green onion

Garnish with chili powder or paprika if desired


Remove the peel from the cucumbers using a vegetable peeler.  Leave some strips of peel as decoration (see photo).  Cut the cucumber into 2 inch slices. Using a small melon baller or teaspoon, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.

Mix all the ingredients together.  Fill the cucumber cups with the crab mixture.  Garnish with chili powder or paprika.

Recipe adapted from demesticfits

Carrot Hummus

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Serve this Diabetic-Friendly Hummus with Our Recipe for Wonton Crisps or Fresh Veggie Strips





 One cup chopped carrots

One 15 ounce can garbanzo beans (chickpeas), rinsed and drained

¼ cup tahini (sesame seed paste)

2 TBSPS lemon juice

2 cloves garlic, quartered

½ tsp ground cumin

¼ tsp salt

2 TBSP snipped fresh parsley

Assorted dippers (such as toasted whole wheat pita bread triangles or veggie sticks


         1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.

2. Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups

Recipe from Diabetic Living


Wonton Cracker Crisps

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Wonton Crisps are Both Satisfying and Diet Friendly! 

Recipe Below is for Two Varieties:  Choose Sweet or Savory



Parmesan Chips:
1-10 Wonton Wrappers
Pinch Parmesan Cheese
Pinch Seasoning of choice (I used a blend of dried onion, garlic and sea salt)
Cinnamon & Sugar Chips:
1-10 Wonton wrappers
Pinch Cinnamon
Pinch Stevia (or sweetener of choice)



1.  Line baking dish with foil sprayed with non-stick cooking spray or with parchment paper.

2.  Lay wonton wrappers out individually. 

3.  Sprinkle with toppings of choice, depending on which crisp you are making and lightly press into top of wonton wrapper.  (Or, to help seasonings stick, you can lightly spray tops with butter-flavored cooking spray before sprinkling on topping).

4.  Bake at 400-degrees for 10-15 minutes or until golden brown.

Recipe from dashingdish

Sherried Mushrooms

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These Lucious Mushrooms Can be Either a Side Dish or an Appetizer.  As an Appetizer, Just Fill a Bowl and Set Out Toothpicks and Let Your Guests Help Themselves!





  • 3 pounds white mushrooms, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup cream sherry, (see Tip)
  • 8 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 2 tablespoons minced fresh parsley


  1. Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
  • Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.
Recipe from Eating Well

Edamame and Pear Crostini

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Lovely Little Bites of Heaven! 

Take these to your next potluck!




  • 1 (16 oz) bag frozen shelled edamame
  • 1/4 cup extra virgin olive oil, divided
  • 1 cup chopped fresh mint
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 tsp. salt
  • 1/4 tsp black pepper
  • 1 (12 oz) baguette, thinly sliced
  • 1-2 Bartlett pears, peeled and diced


Preheat oven to 375 degrees F.  Cook adamame in salted boiling water for about 10 minutes.  Remove with a slotted spoon and place in ice water.  Drain and set aside 1/4 cup whole edamame, process the remainder in a food processor until coarsely chopped.  Combine mashed edamame with reserved whole edamame, 3 tablespoons olive oil, 1 cup mint, cheese, salt and pepper.
Place baguette slices on a baking sheet, brush lightly with remaining 1 tablespoon oil, and bake for 10 minutes.  Top each baguette slice with 1 tablespoon edamame mixture and 2 teaspoons of chopped pear.  Garnish with additional mint, if desired.  Enjoy!
Adapted by eatyourselfskinny from CarbLovers Diet Cookbook  

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