Crab Cakes (Healthy Version)

We whipped these up for a quick, healthy weeknight dinner! And they were delicious. 
Taste: Like a full-fat crab cake! 
Texture: Like a normal crab cake with a lot of crab meat. 
Would I make this again?: Yes, adding it to our weeknight menu

Crab Cakes

Found: Ellie Krieger, Food Network

Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Beef and Mushroom Sloppy Joes

This recipe comes from Cooking Light and it was a perfect weeknight meal. It was really fast and easy to make, and also healthy! We ate them in lettuce wraps with pickles and onions. YUM! 
Taste: Delicious!! 
Texture: Just like a typical sloppy joe, but not as sloppy! The pickles and onions added a nice crunch.
Would I make this again?: Yes, definitely! Probably sometime soon.

Beef and Mushroom Sloppy Joes

Found: Cooking Light
YIELD: 4 servings (serving size: 1 sandwich)

1 tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages presliced cremini mushrooms
1 cup prechopped onion
3 garlic cloves, minced
1/2 cup no-salt-added tomato paste
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted (we substituted lettuce wraps)

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon  about 1 cup beef mixture onto bun or lettuce. 

because sis makes dinner

Andrea used inspiration from our good friend Kelly at Because Sis Said So, and made this delicious dinner the other night. It was sooooo good!

She used Wegmans pan-searing flour and a butter sauce which made the tilapia super moist and tasty. The mac and cheese had Gruyere, Fontina and White Cheddar in it for the perfect cheesy goodness. And the cauliflower mash was creamy like mashed potatoes with a sweet/salty flavor.

Have you tried Golden Oreos?

They are delicious!! Just ask my sis.. she can't have them in the house without eating the whole package.