Baked Corn & Crab Cakes

Baked Corn and Crab Cakes 
Skinnytaste.com
Servings: 8 • Size: 1 crab cake • Old Points: 3 pts • Points+: 4 pts
Calories: 97 • Fat: 3 g • Protein: 11 g • Carb: 7.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 385 mg  

Ingredients:

• 1 cup corn kernels (fresh)
• 1 cup (about 30) reduced fat Ritz crackers, crushed
• Food4yourDude version:  I used preservative free, No GMO, All Natural crackers 
• 1 whole egg plus 2 egg whites, beaten
• 4 scallions, chopped fine
• 1/4 cup minced red bell pepper
• 2 tbsp light mayonnaise
• 2 tbsp fat free yogurt
• 1/4 cup fresh parsley
• 1 lemon, juiced
• 16 oz premium lump crab meat, picked free of shells
• Food4yourDude version:  Used lumped crab meat already pre-packaged
• salt and pepper to taste
• cooking spray

Directions:

In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into 8 patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1 hour before baking.

Preheat oven to 425°. Grease a baking sheet with cooking spray. Bake about 12-14 minutes on each side, or until golden brown.

BLT with Avocado on Gluten Free Bread

Happy Memorial Day!  Hope you have a great weekend!  Stay safe!

BLT with Avocado
skinnytaste.comServings: 1 • Size: sandwich w/ 2 slices bread • Old Points: 6 pts • Points+: 8 pts
Calories: 292 • Fat: 13 g • Carb: 34 g • Fiber: 5.4 g • Protein: 14 g • Sugar: 4 g
Sodium: 489 mg  
 

Ingredients:

• 3 slices center cut bacon (oscar mayer)
• 2 slices honey 7-grain bread, toasted (nature's own)
• Food4yourDude version:  Use gluten free bread!  Find a bakery near you!!
• 1/4 cup lettuce of your choice
• 2 thin slices tomato
• 1/4 haas avocado, sliced
• salt and pepper to taste
• Food4yourDude version:  No salt and pepper needed!

Directions:

Place the lettuce on the toasted bread, top with remaining ingredients and season with salt and pepper to taste. Finish with second slice of bread and cut in half.

Summer Pasta Salad with Baby Greens (Gluten Free)

Man has it been awhile since I have hung out around my stove!  Well after many many weeks of Personal Trainer Food (highly recommend) I was back at the grocery store Friday night & cooking my dude some food this evening.  Hope you enjoy my 1st summer recipe!

Summer Pasta Salad with Baby Greens
Skinnytaste.com
Servings: 4 • Size: about 1 1/2 cups • Old Points: 3 pts • Weight Watcher Points+: 5 pt
Calories: 169 • Fat: 5 g • Carb: 29.5 g • Fiber: 4 g • Protein: 6 g • Sugar: 4 g
Sodium: 271 mg (without the salt) • Cholest: 2 mg

Ingredients:

• 3 oz (about 4 cups) baby arugula and baby spinach mix
• 5 oz high fiber or whole wheat pasta (use brown rice pasta for GF)
• 1/3 cup sun dried tomatoes, sliced thin
• 2 tbsp capers, drained
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp extra virgin olive oil
• salt and fresh pepper to taste
• 2 tbsp freshly shaved Parmigiano Reggiano

Directions:

Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.

In a large bowl, combine the pasta, baby greens, sun dried tomatoes, capers, olive oil, vinegar, salt and pepper. Toss well then just before serving top with fresh shaved Parmigiano Reggiano.