Hello Fit-NOW Friends!

The Cooking Light August 2012 Magazine shared this quick and delicious salad.

Herbed Shrimp and White Bean Salad

Yield: Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)

Ingredients

• 4 teaspoons sherry vinegar
• 4 teaspoons extra-virgin olive oil $
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced fresh garlic
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon black pepper
• 2 cups loosely packed arugula
• 1 cup trimmed watercress
• 1 cup grape tomatoes, halved $
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained $
• 1 tablespoon honey
• 1 teaspoon water
• 24 peeled and de-veined medium shrimp (about 1 pound) $
• Cooking spray
• 1/4 teaspoon salt $

Preparation

1. 1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.
2. 2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.

Nutritional Information

Amount per serving

• Calories: 276
• Fat: 6.7g
• Saturated fat: 1g
• Monounsaturated fat: 3.6g
• Polyunsaturated fat: 1.3g
• Protein: 30g
• Carbohydrate: 23.3g
• Fiber: 5.5g
• Cholesterol: 172mg
• Iron: 4.7mg
• Sodium: 581mg
• Calcium: 147mg

Until Next time!

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Have an awesome day!

♥Fit~NOW~Girl♥

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Lentil Taco Meat

Hello Fit-NOW Friends!

Found this recipe off the Fitness website. Enjoy!


Lentil Taco Meat
“I got this idea from one of my fans and now we make lentil tacos (or burritos, or enchiladas!) at least once a week. Use brown- or the greenish-colored lentils here, not red or yellow,” Nixon suggests.

• 2 cups cooked lentils
• 2 tablespoon ketchup
• 1 tablespoon prepared yellow mustard
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon chili powder
• 2 teaspoon lemon or lime (juice)
• 1½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon garlic powder (granulated)
• ¼ teaspoon onion powder (granulated)
• ¼ teaspoon dried oregano or marjoram
• 1/8 teaspoon cayenne pepper (optional)
• nondairy milk (optional)
• salsa (optional)

1. Pulse warm lentils in a food processor or blender until chopped up or pureed (your choice).
2. Transfer to a mixing bowl and stir in remaining ingredients.
3. Taste, adding salt or pepper as desired, plus a splash of nondairy milk or a touch of salsa if the mixture looks dry.

Nutrition information per serving: Calories 137, Total Fat 1.1g, Carbohydrates 23.9g, Fiber 9g, Sugars 3.9g, Protein 9.9g



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Roasted Pork and Potatoes With Creamy Applesauce

Hello Fit-NOW Friends!

Here's another delicious recipe for pork from the Food Network website. Enjoy!

Total Time: 40 min

Prep: 10 min

Cook: 30 min

Yield: 4 servings

Level: Easy

Ingredients

• 1 1/2 pounds small red-skinned potatoes, halved
• 1 red bell pepper, cut into 1-inch pieces
• 2 teaspoons fresh thyme
• 1 1/2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 cup applesauce
• 1/4 cup light sour cream
• Dash of freshly grated nutmeg
• 1 1/4 to 1 1/2 pounds pork tenderloin, cut into 4 pieces

Directions

Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes.
Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.
Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.
Serves 4; Calories 309; Total Fat 12 g; Saturated Fat: 3 g; Protein: 34 grams; Total Carbohydrates: 31 grams; Fiber: 5 grams; Cholesterol 31 mg; Sodium 554 mg;

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♥Fit~NOW~Girl♥

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Mushroom-Stuffed Pork Tenderloin

Hello Fit-NOW Friends!

I was in search of healthy meals for the holidays. The Food Network website had this mouth watering recipe to try!

Total Time: 1 hr 10 min

Prep: 25 min

Cook: 45 min

Yield: 6 servings

Level: Intermediate

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for brushing
• 4 slices bacon, chopped
• 8 ounces cremini mushrooms, thinly sliced
• Kosher salt and freshly ground pepper
• 1 clove garlic, finely chopped
• 1 tablespoon breadcrumbs
• 1/2 cup chopped fresh parsley
• 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
• 1/2 teaspoon grated lemon zest

Directions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.

Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Serves: 6
Calories: 323
Total Fat: 17 grams
Saturated Fat: 3.5 grams
Protein: 39 grams
Total carbohydrates: 3 grams
Sugar: 1 gram
Fiber: 1 gram
Cholesterol: 116 milligrams
Sodium:301 milligrams


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♥Fit~NOW~Girl♥

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Penne with Brussels Sprouts and Crisp Bacon

Hello Fit-NOW Friends!

Here's another recipe that would be worth trying in your holiday menu! It's from the November 2005 Cooking Light website.

Ingredients

• 12 ounces uncooked penne (tube-shaped pasta)
• 3 cups trimmed, halved Brussels sprouts (about 1 pound)
• 1/4 teaspoon salt
• 2 bacon slices $
• 1 cup 1% low-fat milk $
• 2 tablespoons all-purpose flour $
• 1 (14-ounce) can fat-free, less-sodium chicken broth $
• 1 tablespoon butter
• 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
• 1 tablespoon chopped hazelnuts, toasted
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Cook pasta according to package directions, omitting the salt and fat. Drain well.
2. Steam Brussels sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.
3. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
4. Add Brussels sprouts to the bacon drippings in pan; sauté 5 minutes or until lightly browned. Stir in cooked pasta; cover mixture, and keep warm.
5. Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk mixture, stirring constantly with a whisk until well blended. Cook for 6 minutes or until thickened, stirring constantly. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; serve immediately.

Nutritional Information

Amount per serving

• Calories: 384
• Calories from fat: 28%
• Fat: 12g
• Saturated fat: 5.3g
• Monounsaturated fat: 4.3g
• Polyunsaturated fat: 1.3g
• Protein: 17.4g
• Carbohydrate: 53.3g
• Fiber: 4.9g
• Cholesterol: 23mg
• Iron: 3.3mg
• Sodium: 476mg
• Calcium: 207mg

Until Next time!
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Have an awesome day!

♥Fit~NOW~Girl♥

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Red & White Salad

Hello Fit-NOW Friends!

Are you cooking for the holidays? Are you planning your menu? Here is a different salad to possibly try in your holiday menu this year. Eating Well shared the following recipe.

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

8 servings, about 1 3/4 cups each

Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

• 4 cups thinly sliced hearts of romaine
• 2 heads Belgian endive, cored and thinly sliced
• 1 bulb fennel, trimmed, cored, quartered and thinly sliced
• 1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
• 1/2 head radicchio, cored, quartered and thinly sliced
• 1 red apple, cored and cut into matchsticks
• 1 cup thinly sliced radishes
• Champagne Vinaigrette, (recipe follows)
• Freshly ground pepper, to taste

Preparation

1. Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.

Tips & Notes

• Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.

Nutrition

Per serving: 111 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 3 g fiber; 424 mg sodium; 324 mg potassium.

Champagne Vinaigrette

Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.

One of the comments mentioned to cut back on the shallot that it was to strong. I think it will just depend on your taste.

2/3 cup, for 8 servings

Active Time: 5 minutes
Total Time: 5 minutes

Ingredients

• 1 shallot, peeled and quartered
• 1/4 cup champagne vinegar, or white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• Freshly ground pepper to taste

Enjoy!

Until Next time!
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Have an awesome day!

♥Fit~NOW~Girl♥

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Vegetable Gumbo

Hello Fit-NOW Friends!

I found this recipe on the Food Network website.

Total Time: 40 min
Prep 25 min
Cook 15 min

Yield: 4 servings

Level: Easy

Ingredients

• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, chopped
• Kosher salt and freshly ground pepper
• 1 tablespoon soy sauce or Worcestershire sauce
• 1 teaspoon smoked paprika (preferably hot)
• 2 cups low-sodium vegetable broth
• 1 pound kale or Swiss chard, stemmed and chopped
• 1 10-ounce package frozen black-eyed peas
• Brown rice, for serving (optional)

Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.

Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.

Per serving: Calories 249; Fat 12 g (Saturated 1 g); Cholesterol 0 mg; Sodium 530 mg; Carbohydrate 32 g; Fiber 6 g; Protein 9 g



Until Next time!
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Have an awesome day!

♥Fit~NOW~Girl♥

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Pear, Prosciutto & Hazelnut Stuffing

Hello Fit-NOW Friends!

EatingWell website has a delicious side dish for this time of year. Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

12 servings, 2/3 cup each

Active Time: 1 hour
Total Time: 2 1/4 hours

Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 4 ounces prosciutto, thinly sliced, cut into ribbons
• 2 cups onion, chopped
• 2 cups diced fennel bulb
• 1/4 cup minced shallot
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
• 2 Bosc pears, ripe but firm, chopped
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped hazelnuts, toasted
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Tips & Notes

• Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

• Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°F until crisped and dry, about 15 minutes.
• Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 176 calories; 5 g fat ( 1 g sat , 2 g mono ); 8 mg cholesterol; 29 g carbohydrates; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium.

Until Next time!
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Have an awesome day!

♥Fit~NOW~Girl♥

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No-Bake Pumpkin Swirl Cheesecake

Hello Fit-NOW Friends!

I was in search of some delicious treats for the holidays that won't break the calorie bank! I found online this luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. Plus, each slice is under 200 calories!

MAKES: 12 servings

CARB GRAMS PER SERVING: 19

• 3/4 cup finely crushed graham crackers

• 2 tablespoons butter, melted

• 1 8 ounce package reduced-fat cream cheese (Neufchatel)

• 1/2 cup sugar or sugar substitute equivalent to 1/2 cup sugar*

• 1/2 cup fat-free milk

• 2 teaspoons vanilla

• 1/2 teaspoon finely shredded orange peel

• 2 8 ounce packages fat-free cream cheese

• 1 15 ounce can pumpkin

• 1 teaspoon pumpkin pie spice

• 1 envelope unflavored gelatin

• 1/4 cup orange juice

For crust:: 1. In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.
For filling:: 2. In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.
3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.
4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.
5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.
6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

Tip

• *Test Kitchen Tip: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
  
  Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro. Exchanges: 1 other carbo., 1.5 fatCarb choices: 1

Make Ahead Tip Make-Ahead Directions: Prepare as directed through step 5. Cover and chill for up to 24 hours. Serve as directed in step 6.

Until Next time!
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Have an awesome day!

♥Fit~NOW~Girl♥

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Tuscan-Style Tuna Salad

Hello Fit-NOW Friends!

Eating Well website provided this streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.

4 servings, 1 cup each

Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

• 2 6-ounce cans chunk light tuna, drained (see Note)
• 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
• 10 cherry tomatoes, quartered
• 4 scallions, trimmed and sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
• Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

Nutrition

Per serving: 253 calories; 8 g fat ( 1 g sat , 5 g mono ); 53 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium.
Enjoy!

Until Next time!
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Have an awesome day!

♥Fit~NOW~Girl♥

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Warm Steak & Potato Salad

Hello Fit-NOW Friends!

Are you more of a steak and potato kind of person? Well, I found the salad for you! On the Fitness website I found a steak and potato salad. Enjoy!

Prep 20 mins Cook 20 mins

Ingredients

• Zest of 1 lemon
• 1/4 cup apple juice
• 3 tablespoons lemon juice
• 2 tablespoons chopped mint
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1 pound lean sirloin steak, well trimmed
• 2 tablespoons olive oil
• 1/2 pound new potatoes
• 2 cups arugula
• 1 cup torn radicchio
• 1 cup thinly sliced fennel
• 1 cup cherry tomatoes, halved

Directions

1. Whisk together lemon zest, apple juice, lemon juice, mint, mustard, salt and pepper in a small bowl. Place steak in a shallow bowl and coat with 3 tablespoons dressing. Flip, cover and set aside. Add oil to remaining dressing.
2. Preheat the broiler. Place potatoes in a small saucepan with enough water to cover. Bring to a boil over high heat, reduce heat to low, cover and simmer until tender, 15 to 20 minutes. Drain, cool and cut into 1/2 -inch-thick slices.
3. Meanwhile, broil steak 4 inches from heat for 8 minutes for medium rare, 10 minutes for medium and 12 minutes for well-done, flipping halfway through. Remove from oven and let rest 5 minutes. Cut into 1/4 -inch-thick slices.
4. Divide arugula, radicchio, fennel, and tomatoes among four plates. Top with potatoes and steak; drizzle with steak juices and dressing.

Until Next time!
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Have an awesome day!

♥Fit~NOW~Girl♥

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Honey-Vanilla Glazed Pork Tenderloin

Hello Fit-NOW Friends!

I found the following recipe on the McCormick website. Enjoy!

The honey glaze gives pork a rich appearance and a slightly sweet flavor that is highlighted by vanilla.

Makes 8 servings.
Prep Time: 5 minutes
Cook Time: 45 minutes

Ingredients
2 pork tenderloins (about 1 pound each)
1/4 cup honey
2 tablespoons vinegar
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Paprika
1/4 teaspoon Mustard, Ground
1/4 teaspoon salt
1/8 teaspoon Black Pepper, Ground

Directions
1. Preheat oven to 375°F. Place pork tenderloins on rack in baking pan. Mix honey, vinegar, vanilla, paprika, mustard, salt and pepper. Brush pork with glaze.

2. Roast 45 minutes or until desired doneness, brushing with glaze every 10 to 15 minutes.

Nutrition Information
per serving

Calories: 195
Fat: 6 g
Carbohydrates: 9 g
Cholesterol: 62 mg
Sodium: 124 mg
Fiber: 0 g
Protein: 25 g

Until Next time!
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Have an awesome day!

♥Fit~NOW~Girl♥

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Crab Cake Burgers

Hello Fit-NOW Friends!

The EatingWell website has a delcious Crab Cake Burger recipe from an older version of the magazine back in 2005, but it still sounds amazing!





These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.


6 servings

Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

1 pound crabmeat
1 egg, lightly beaten
1/2 cup panko breadcrumbs, (see Note)
1/4 cup light mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon celery seed
1 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 dashes hot sauce, such as
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter


Preparation

1.Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.

2.Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Tips & Notes
Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

NutritionPer serving: 163 calories; 8 g fat ( 2 g sat , 3 g mono ); 86 mg cholesterol; 6 g carbohydrates; 16 g protein; 0 g fiber; 350 mg sodium; 310 mg potassium.


Until Next time!
Keep healthy, keep safe and keep going!

Have an awesome day!

♥Fit~NOW~Girl♥

If You Are A Women From 30-50

And You REALLY Want To Be In
The Best Shape Of Your Life With
Cutting Edge Ideas & 30 Day Meal Plan,
Then GRAB This FREE 27pg Guide NOW
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