Crab Salad

Crab Salad  4 servings 

16 oz imitation crab

1/2 cup mayonnaise

2 stalks celery, diced fine

2 green onions, diced

1 Tbsp lemon juice

2 tsp Old Bay Seasoning

Dash or two of Worcestershire sauce 

Salt and pepper to taste 

Break up the imitation crab in a big bowl   Add remaining ingredients and stir well.  Chill. 

 

Veggie Egg Muffins

 

9 eggs

1/4 cup skim milk

1 cup chopped cooked broccoli 

1 bell peppers diced

1 small onion diced

Seasoned salt, pepper and Italian seasoning to taste. 

Mix together eggs and milk.  Stir in the remaining ingredients. Divide among 12 muffin cups and bake at 350 for 18-23 minutes until set.  

2 per serving - 0 WW points (blue) 

I kept the peppers out and placed them on top of the mixture before baking. My daughter doesn’t care for green pepper so I made some with green and some with red. That way we can easily tell which. 

I eat them with salsa and 1 Tbsp low fat sour cream ( 1 WW point) 

Jicama Mango Slaw

1 large jicama, peeled and cut into matchsticks
1 small bell pepper ( I used orange) cut into matchsticks
1 large firm mango,  peeled and cut into matchsticks
1/2 red onion, cut into matchsticks (optional)
DRESSING
1/2 c chopped cilantro leaves (optional)
Juice of 2 limes, about 1/4 cup
1/4 cup honey
1 tsp salt
1/4 tsp cayenne pepper

Toss jicama, pepper, mango, and onion together in a bowl and set aside.
Stir dressing ingredients together in a bowl.  Pour over the jicama mixture and toss to coat.  Cover and chill at least 15 minutes.

Instant Pot Chicken Burrito Bowl

The original recipe cooks the rice with the rest of the ingredients but since my daughter does not care for cilantro, I made a batch of plain white rice and a batch of cilantro lime rice and we each could use our preference for the base and ladle the chicken mixture over it.

1 1/2 lb boneless, skinless chicken breasts in 1 “ chunks.
1 packet taco seasoning, I used the equivalent of Wildtree taco seasoning and 1/2 tsp Spicy Carne Asada in place of the other spices
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 cup chicken broth
1 can pinto beans, drained and rinsed ( can use black beans )
1/2 c diced onion
2 cups diced tomatoes ( I used grape tomatoes cut in half)
Cooked rice

Add chicken pieces and seasoning To instant pot and use sauté option to slightly brown chicken. Stir occasionally.
Add onion and continue cooking until onion is transparent.
Dump in remaining ingredients except rice. Stir just to mix. Seal, making sure the steam valve is set for pressure cooking. Cook on chili setting At high pressure for 10 minutes. Natural release for 5 minutes and then do quick release. Stir.
Serve a scoop over cooked rice.

Top with lettuce and sour cream.