Tuscan Bean Dip

Tuscan Bean Dip 

We are becoming avid fans of bean dips. Olives could easily replace the capers if you have them on hand or even better make it a combination of the two.

Serve with baked tortilla, pita chips, crackers or vegetable dippers.

The next time I think I would rather mix the copped veggies into the bean base rather than just have them on top.

Makes 2 servings                                                               0 WW pp / serving

1/2 can (19 oz.) cannellini beans, drained and rinsed
2 Tbsp. shredded fat free mozzarella cheese
1 garlic cloves, pressed
1/4 tsp. salt
1 1/2 tsp. red wine vinegar
2 Tbsp. roasted red peppers, chopped
1 Tbsp. capers
2 Tbsp. chopped onions
1/8 tsp. lemon pepper seasoning

1. In a bowl, mash beans with masher until smooth. 
2. Add the cheese, garlic, salt and vinegar. Mix well. 
3. Spread bean mixture over bottom of a small oven proof container.
4. In a small bowl, mix the roasted red peppers, capers, onions and lemon pepper seasoning.
5. Spread the pepper mixture evenly over bean mixture. 
6. Bake 20 minutes or until heated through.
7. Allow to cool slightly before serving.

Enjoy!

Maryland-Style Crab Soup

Maryland-Style Crab Soup

adapted from Maryland Seafood Cookbook III

There are different styles of crab soup. This a s tomato based version which is lower in fat and calories than the cream based version.

If you would prefer a milder spice, decrease the amount of Old Bay.

Makes large 4 servings                                               1 WW Blue point / serving

1 quart crab stock

1 28-oz. can whole peeled tomatoes

4 oz. corn, fresh or frozen, thawed

1/2 cup frozen peas, thawed

1 cup potatoes, cut into 1/2 - inch pieces

1/3 cup chopped celery

1/2 cup chopped onions

1/2 tsp. Old Bay seasoning  or your favorite seafood seasoning

1/2 tsp. Kosher salt

1/8 tsp. lemon pepper

1/2 lb. crabmeat

1. Place the stock into a pot and bring to a boil.
2. Drain the tomatoes, putting the juices into the pot.
3. Chop the tomatoes and  add to the pot, along with the corn, peas, potatoes, celery, onions, Old Bay, salt and lemon pepper.; simmer covered over low heat for about 45 minutes or until the vegetables are almost cooked.
4. Add the crabmeat and cook for another 15 minutes or until heated through.
5. Serve passing more Old Bay for people who want it spicy.

Enjoy!