Crab Salad Melts

3 (about 1/3 cup) asparagus spears or 12 snow peas, trimmed and thinly sliced


8 ounce(s) crabmeat, any shells or cartilage removed

1/3 cup(s) finely chopped celery

1/4 cup(s) finely chopped red bell pepper

1 scallion, finely chopped

4 teaspoon(s) lemon juice

1 tablespoon(s) low-fat mayonnaise

1/4 teaspoon(s) Old Bay seasoning

2 dash(es) hot sauce

Freshly ground pepper to taste

4 whole-wheat English muffins, split and toasted

1/2 cup(s) shredded Swiss cheese



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Directions



1.Place rack in the upper third of the oven; preheat broiler.

2.Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 teaspoon water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste, and pepper; stir to combine.

3.Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous 1/4 cup of the crab salad on each muffin half and sprinkle each with 1 tablespoon cheese. Broil until the cheese is melted, 3 to 6 minutes.



Carb Servings: 2 starch, 1/2 vegetable, 2 lean meat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Calcium (33% daily value), Vitamin C (20% dv), Folate & Magnesium

Lemon-Blueberry Muffins

Serves: 12 Edit

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Oven Temp: 400

Ingredients

U.S. Metric Conversion chart

2 1/4 cup(s) all-purpose flour

3 tablespoon(s) all-purpose flour

1/4 cup(s) sugar

1 1/2 tablespoon(s) baking powder

1 1/2 teaspoon(s) salt

2 large eggs, lightly beaten

3/4 cup(s) sour cream

1/2 cup(s) (1 stick) unsalted butter

1 tablespoon(s) unsalted butter, melted

1/3 cup(s) (plus 3 tablespoons) milk

3 tablespoon(s) lemon juice

1 1/2 tablespoon(s) lemon zest

1 1/2 cup(s) fresh blueberries, washed and drained

3 teaspoon(s) sugar (optional)



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Directions



1.Make the batter: Preheat oven to 400 degrees F. Lightly coat a 12-cup muffin tin with vegetable-oil cooking spray. Set aside. In a large bowl, combine 2 1/4 cups flour, sugar, baking powder, and salt and set aside. In a medium bowl, whisk together eggs, sour cream, butter, milk, lemon juice, and zest. Using a fork, stir the egg mixture into the flour mixture until just combined. Do not overmix. In a small bowl, combine remaining 3 tablespoons flour and blueberries, toss to coat, and gently fold into batter.

2.Bake the muffins: Spoon 1/3 cup of batter into prepared muffin cups. Sprinkle sugar evenly over each filled muffin cup, if desired. Bake the muffins until the tops are golden -- 30 to 35 minutes. Cool 5 minutes on a wire rack. Loosen edges and turn the muffins out onto the rack to cool completely. Store in an airtight container for up to 4 days.

Truffles for valentines day

Chocolate Truffles Recipe


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Ingredients

Basic truffle ingredients



8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces

1/2 cup of heavy whipping cream

1 teaspoon of vanilla extract

Optional base flavorings:



Mint leaves (1 bunch, stems removed, chopped, about 1 cup)

Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)

Amaretto (1-2 tablespoons)

Almond extract (1 teaspoon)

Truffle coatings



Cocoa powder

Finely chopped walnuts

Finely chopped almonds

Method

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).



If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.



2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)



3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.



4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.



Makes 30-40 chocolate truffles.