Crab Dip


This is a great low fat super crabby dip! If you need to take it to a party simply reheat in the over at 425 for about 15 minutes.

8 oz reduced-fat cream cheese, room temperature
1/4 c reduced-fat sour cream
1/4 tsp hot sauce
1/4 tsp old bay seasoning
1 garlic clove, minced
Salt and pepper
1 lb fresh crab meat,
6 scallions, thinly sliced
1/4 tsp cayenne pepper
1 TBSP fresh lemon juice

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, cayenne and lemon juice and warm until heated through.


Pasta with brussel sprouts and pancetta


I’m always on the hunt for new pasta recipes – I love the shaved brussel sprouts in this one! I used a handheld mandolin to make quick work of shaving the sprouts. The combo of salt, sweet and crunchy make this pasta amazing!!

2 tsp olive oil
5 oz. pancetta, 1/4-inch dice
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 lb Brussels sprouts, thinly sliced
1 oz finely grated Parmesan
1 TBSP fresh lemon juice
1/2 lb pasta
1/4 c hazelnuts chopped, toasted

Bring a large pot of well-salted water to a boil. Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Add the garlic to the skillet and cook, swirling the pan, until fragrant, 30 seconds. Add the red pepper flakes, Brussels sprouts, and 1/2 tsp. salt. Cook, tossing with tongs, until the sprouts are crisp-tender, 2 to 3 minutes. Stir in half of the Parmigiano and the lemon juice and remove from the heat.

Boil the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, and then add the pasta to the skillet along with 1/4 cup of the reserved water.

Cook over medium-high heat, tossing and adding more water as needed, until the Brussels sprouts are tender, about 1 minute. Stir in the pancetta and season generously with black pepper. Taste and season with additional salt and lemon juice, if you like. Serve topped with the hazelnuts and the remaining Parmigiano.

Serves 4.